Cinnamon Pumpkin Crumble Coffee Cake (Vegan Option)
This cinnamon pumpkin crumble coffee cake is soft, moist, and full of warm fall flavor. It’s topped with a buttery cinnamon crumble that bakes up golden and crisp. You can make it classic or easily swap a few ingredients for a vegan version that’s just as rich and tender.
Servings: 12
Calories: 349kcal
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
Calories: 349kcal | Carbohydrates: 55g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 155mg | Potassium: 151mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3309IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg