Pumpkin Coffee Cake

If you’re looking for a cozy dessert that captures the essence of fall, then this Vegan Pumpkin Coffee Cake is just what you need! This delightful treat is a staple in my home during those crisp autumn days. The warm spices and rich pumpkin flavor make it the perfect companion for your morning coffee or an afternoon tea break. Plus, it’s so easy to whip up, making it ideal for busy weeknights or family gatherings.

What I love most about this recipe is how it fills the kitchen with such an inviting aroma. You’ll find that everyone will be drawn to the delicious smell, and soon enough, they’ll be asking for seconds. Whether you’re celebrating a special occasion or simply treating yourself, this Pumpkin Coffee Cake is sure to become a favorite!

Why You’ll Love This Recipe

• Easy to make: With simple steps and minimal prep time, you can have this cake ready in no time.
• Deliciously spiced: The combination of pumpkin pie spice and cinnamon creates a warm flavor that embraces the spirit of fall.
• Family-friendly: This cake is perfect for kids and adults alike; who doesn’t love a slice of soft, moist coffee cake?
• Make-ahead friendly: You can bake it ahead of time and enjoy it for breakfast or dessert throughout the week.
• Versatile serving options: Enjoy it plain or drizzled with a sweet glaze—either way, it’s irresistible!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for this Vegan Pumpkin Coffee Cake. You likely already have many of these items in your pantry!

For the Cake

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons pumpkin pie spice
• 1 cup granulated sugar
• 1 cup pumpkin pureé
• 1/2 cup neutral flavored oil (I used avocado oil)
• 1 cup unsweetened soy milk
• 2 teaspoons pure vanilla extract

For the Streusel Topping

• 1/2 cup vegan butter, melted
• 1/2 cup all purpose flour
• 1 1/2 cups brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice

For the Optional Glaze

• 1 cup powdered sugar
• 2 tablespoons unsweetened soy milk
• 1/2 teaspoon pure vanilla extract

Variations

This recipe is truly versatile! Here are some fun ways to mix things up:

• Add nuts: Toss in some chopped pecans or walnuts to give your coffee cake an extra crunch.
• Incorporate chocolate: Add dairy-free chocolate chips into the batter for a sweet surprise.
• Experiment with spices: Swap out the pumpkin pie spice for gingerbread spices if you want to switch up the flavors.
• Fruit twist: Fold in some fresh cranberries or apple chunks for added texture and tartness.

How to Make Pumpkin Coffee Cake

Step 1: Preheat Your Oven

First things first, preheat your oven to 350 degrees F. While that’s heating up, lightly grease a 9×13 inch cake pan. This ensures that your delicious creation won’t stick!

Step 2: Whisk Together Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and granulated sugar until everything is well combined. This step is crucial because it evenly distributes all those lovely flavors throughout your cake.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the pumpkin puree, oil, unsweetened soy milk, and vanilla extract until smooth. Mixing these ingredients separately helps ensure that they blend perfectly without any lumps in your final batter.

Step 4: Mix Wet and Dry Ingredients

Now it’s time to combine! Pour your wet mixture into the dry ingredients and stir gently with a large spoon until just combined. Be careful not to overmix; we want our cake light and fluffy!

Step 5: Prepare the Pan

Pour the cake batter into your prepared pan. It’s okay if it looks a bit thick; don’t worry! While it bakes, it will rise beautifully.

Step 6: Make the Streusel Topping

In another medium bowl, mix together melted vegan butter, flour, brown sugar, cinnamon, and pumpkin pie spice using a fork until crumbly. Use your hands if needed—it should have a nice crumbly texture that makes every bite delightful.

Step 7: Top It Off

Sprinkle that delicious streusel topping all over your batter. Then place it in the oven and bake for about 40-45 minutes. Keep an eye on it; it’s done when a toothpick comes out clean from the center.

Step 8: Glaze (Optional)

If you’re feeling fancy and want an added touch of sweetness, stir together powdered sugar, unsweetened soy milk, and vanilla extract in a small bowl after your cake cools down. Drizzle this over your coffee cake just before serving.

Step 9: Enjoy!

Slice up your gorgeous Pumpkin Coffee Cake and serve with hot coffee or tea. It’s best enjoyed fresh but can be stored at room temperature covered well for about two days—or refrigerated for up to five days!

Now go ahead and treat yourself—this Pumpkin Coffee Cake is sure to warm your heart as much as your home!

Pro Tips for Making Pumpkin Coffee Cake

Baking can be a delightful experience, and these tips will help you create the perfect Pumpkin Coffee Cake every time!

• Use fresh pumpkin puree: While canned pumpkin puree is convenient, making your own from fresh pumpkins can enhance the flavor and texture of your cake, giving it that authentic autumn taste.

• Don’t overmix the batter: Overmixing can lead to a dense cake. Stir just until the wet and dry ingredients are combined to keep your coffee cake light and fluffy.

• Check doneness with a toothpick: Oven temperatures can vary, so start checking your cake a few minutes before the suggested bake time. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your cake is ready!

• Let it cool before glazing: If you’re using the optional glaze, allow the coffee cake to cool completely. This helps prevent the glaze from melting into the cake, ensuring a beautiful presentation.

• Store properly for freshness: Keep any leftovers covered at room temperature for up to two days or refrigerate them for up to five days. Proper storage helps maintain its moisture and flavor.

How to Serve Pumpkin Coffee Cake

Presenting your Pumpkin Coffee Cake beautifully not only enhances its appeal but also makes it a delightful centerpiece for any gathering.

Garnishes

• Chopped nuts: Sprinkle some chopped pecans or walnuts on top of the glaze for added crunch and a nutty flavor that pairs perfectly with pumpkin.

• Cinnamon dusting: A light dusting of cinnamon or pumpkin pie spice on top adds an aromatic touch that complements the cake’s flavors beautifully.

Side Dishes

• Coffee or tea: A warm cup of coffee or herbal tea is perfect alongside this cake, enhancing its cozy vibes while providing a comforting beverage option.

• Fruit salad: A refreshing fruit salad made with seasonal fruits like apples, pears, and grapes brings a burst of freshness that balances out the rich flavors of the coffee cake.

• Vegan whipped cream: Serve with a dollop of coconut-based whipped cream for an indulgent touch that adds creaminess without dairy.

• Maple syrup: A drizzle of pure maple syrup over each slice elevates the sweetness and adds an authentic fall flavor that everyone will love.

Make Ahead and Storage

This Vegan Pumpkin Coffee Cake is not only delicious but also perfect for meal prep! You can make it ahead of time and enjoy it throughout the week. Here’s how to store it properly to maintain its delightful flavor and texture.

Storing Leftovers

• Store the cooled coffee cake at room temperature in an airtight container for up to 2 days.
• For longer freshness, keep it in the refrigerator, where it will last for up to 5 days.
• If storing in the fridge, it’s a good idea to wrap it tightly with plastic wrap or foil.

Freezing

• Allow the coffee cake to cool completely before freezing.
• Wrap individual slices or the whole cake tightly in plastic wrap, then place them in a freezer-safe bag or container.
• It can be frozen for up to 3 months. Just remember to label it with the date!

Reheating

• To reheat, simply thaw overnight in the refrigerator if frozen, then warm slices in the microwave for about 20-30 seconds until heated through.
• Alternatively, you can place slices on a baking sheet and warm them in an oven preheated to 350°F for about 10 minutes.

FAQs

Here are some common questions about making this delightful Pumpkin Coffee Cake.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can absolutely use fresh pumpkin. Just make sure to cook and puree it until smooth before measuring out one cup for your recipe.

How do I know when my Pumpkin Coffee Cake is done baking?

The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your Pumpkin Coffee Cake is ready!

Can I make this Pumpkin Coffee Cake gluten-free?

Certainly! You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly, but it should still be delicious.

Final Thoughts

I hope you enjoy making this Vegan Pumpkin Coffee Cake as much as I do! It’s a cozy treat that brings warmth and joy during those crisp autumn days. Whether paired with coffee or tea, each bite offers a delightful taste of fall. Don’t hesitate to try this recipe—you’ll be glad you did! Happy baking!