Cinnamon Pumpkin Crumble Coffee Cake (Vegan Option)
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This cinnamon pumpkin crumble coffee cake is one of those recipes that makes the whole kitchen smell incredible while it bakes. It’s soft, moist, and packed with warm spices, topped with a sweet, buttery crumble. You can make it as-is or easily swap a few ingredients for a fully vegan pumpkin coffee cake that tastes just as good.
🍂 Love fall baking? Grab the 25 Yummy Fall Desserts Cookbook for more easy, cozy recipes packed with pumpkin, apple, and cinnamon flavor.
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Why You’ll Love This Cinnamon Pumpkin Crumble Coffee Cake (Vegan Option)
• Soft, moist pumpkin cake topped with a buttery cinnamon crumble
• Full of warm fall spices like cinnamon, nutmeg, and ginger
• No mixer needed, just a few bowls and a whisk and no pastry cutter for the cinnamon brown sugar crumble
• Stays tender and flavorful for days
• Easily made vegan with simple swaps
• Perfect for breakfast, brunch, or a delightful afternoon coffee break
Ingredients You Need for this Spiced Pumpkin Crumb Cake
Warm up your autumn mornings with this pumpkin crumble coffee cake recipe. Moist pumpkin cake topped with a buttery cinnamon crumble makes it perfect for breakfast or enjoying with a cup of coffee. Try this fall baking favorite and enjoy the comforting flavors of the season. Save this recipe for your next baking day!
Cinnamon Pumpkin Crumble Coffee Cake (Vegan Option)
Crumb Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted (use vegan butter for the vegan version)
Cinnamon Pumpkin Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin purée
- 1/2 cup canola oil
- 1/2 cup Greek yogurt or sour cream (use vegan Greek yogurt or vegan sour cream for the vegan version)
- 2 large eggs (use 2 flax eggs for vegan)
Optional vanilla Glaze for cinnamon pumpkin crumble coffee cake
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup or 1 teaspoon vanilla extract + 1 tablespoon milk of choice
Instructions: How to Make Cinnamon Pumpkin Crumble Coffee Cake (with Vegan Option)
- Preheat oven to 350°F. Line an 8 or 9-inch baking pan with parchment paper and spray lightly with non-stick spray.
Crumble Topping
- In a medium bowl, whisk together brown sugar, flour, and cinnamon. Add melted butter and mix with a fork until the mixture looks crumbly. Set aside.
Cinnamon Pumpkin Cake
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together pumpkin puree, both sugars, oil, yogurt or sour cream, and eggs until smooth.
- Pour the wet ingredients into the dry and gently mix until just combined. Don’t overmix.
- Spread the batter evenly into the prepared pan and top with the crumble mixture.
- Bake 35–55 minutes, depending on pan size, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 20 minutes before adding the optional glaze. To make it, whisk together powdered sugar with maple syrup (or vanilla and milk) and drizzle the vanilla icing over the cooled cake.
How to Store Cinnamon Pumpkin Crumble Coffee Cake
Keep this pumpkin coffee cake with crumble topping covered at room temperature for up to 2 days or in the fridge for up to 5 days. It also freezes well. Wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Warm a slice in the microwave for a few seconds before serving for that just-baked taste.
More Variations
- Maple Pecan Twist: Add 1/2 cup chopped pecans to the crumble and replace some of the brown sugar with maple sugar for extra depth.
- Chai-Spiced Version: Replace the cinnamon, ginger, and nutmeg with 2 teaspoons chai spice blend for a café-style flavor.
- Chocolate Chip Pumpkin Cake: Fold in 1/2 cup mini chocolate chips to the batter before baking.
- Coconut Pumpkin Crumb Cake: Stir in 1/3 cup shredded coconut into the crumble topping for added texture and sweetness.
- Glazed Espresso Pumpkin Cake: Add 1 teaspoon instant espresso powder to the glaze for a subtle coffee flavor that complements the pumpkin spice.
FAQs for this Easy Pumpkin Breakfast Cake
Can I make this pumpkin coffee cake vegan?
Yes. Replace the eggs with flax eggs, the yogurt with vegan yogurt or sour cream, and the butter with vegan butter. The result is a moist, flavorful vegan pumpkin coffee cake with the same crumble texture.
Can I use fresh pumpkin instead of canned for this easy pumpkin breakfast cake?
You can, just make sure it’s well-drained and similar in consistency to canned pumpkin puree.
Why did my crumble sink?
That usually happens when the batter is too wet or underbaked. Make sure to measure the pumpkin puree accurately and bake until the center is set.
Let’s Bake It Together
This spiced pumpkin crumb cake brings together everything that’s great about fall baking—warm spices, soft cake, and a buttery topping that adds just the right crunch. It’s simple, adaptable, and tastes amazing whether you make it classic or vegan. Let me know in the comments how you made yours or what fun twists you tried. More pumpkin? You’ll love this roundup of 50 Easy Pumpkin Dessert Recipes.
Looking for more quick dessert ideas and baking inspiration? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Coffee Cake Recipes to Try
• Cream Cheese Crumble Coffee Cake
• Cinnamon Walnut Yogurt Coffee Cake
• Strawberry Rhubarb Coffee Cake
• Blueberry Crumble Coffee Cake
• Apple Butter Coffee Cake
Cinnamon Pumpkin Crumble Coffee Cake (Vegan Option)
Ingredients
Crumble Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter melted (use vegan butter for vegan version)
Cinnamon Pumpkin Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- ½ cup canola oil
- ½ cup Greek yogurt or sour cream use vegan yogurt or vegan sour cream for vegan version
- 2 large eggs use 2 flax eggs for vegan version
Optional Glaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup or 1 teaspoon vanilla extract + 1 tablespoon milk of choice
Instructions
- Preheat oven to 350°F (177°C). Line an 8 or 9-inch baking pan with parchment paper and spray with non-stick spray.
- Make the crumble topping: In a bowl, whisk together brown sugar, flour, and cinnamon. Add melted butter and mix with a fork until crumbly. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, whisk pumpkin puree, both sugars, oil, yogurt or sour cream, and eggs until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Spread the batter evenly in the prepared pan and sprinkle crumble topping over the top.
- Bake for 35–55 minutes (depending on pan size), until a toothpick inserted in the center comes out clean.
- Let cool for at least 20 minutes. If desired, drizzle with glaze made from powdered sugar and maple syrup or vanilla-milk mixture.
Notes
- Store covered at room temperature for up to 2 days, or refrigerate up to 5 days.
- Freezes well for up to 2 months. Wrap slices tightly for best freshness.
- Make it vegan with simple swaps: flax eggs, vegan yogurt, and vegan butter.
- Add-ins like chocolate chips, pecans, or shredded coconut make fun variations.
Nutrition
