Pumpkin Coffee Cake [+ Optional Streusel]

4 from 2 votes

This tender, moist vegan pumpkin coffee cake is loaded with pumpkin puree and warm fall spices, with an optional cinnamon streusel topping.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: squares

Calories: 332kcal

Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on 2 sides.
In a large bowl, whisk the plant-based milk and apple cider vinegar until the mixture begins to thicken.
Add the brown sugar, oil, pumpkin puree, and vanilla, and whisk until smooth.
In a medium bowl, mix the flour, baking soda, baking powder, pumpkin spice, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
If making the streusel, mix the streusel ingredients in a bowl with a fork until crumbly.
Spread the batter evenly in the pan. Sprinkle the streusel over the top, if using.
Bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. With the streusel, bake for 35 to 40 minutes.
Cool in the pan for 20 minutes, then lift the cake out and finish cooling on a wire rack.
If glazing, whisk the powdered sugar, pumpkin spice, and 1 Tablespoon of plant-based milk in a small bowl. Add the second Tablespoon and whisk until smooth, then drizzle the glaze over the fully cooled cake.

Use plain canned pumpkin puree, not pumpkin pie filling.
Spoon the flour into the measuring cup and level it off, since scooping adds extra flour and makes the cake dry.
Mix the batter only until just combined to keep it tender.
For crispier streusel crumbs, chill the streusel in the freezer for 15 minutes before sprinkling it on.
Add a glaze, like the Pumpkin Spice Glaze, only after the cake has cooled.
Store at room temperature for 1 to 2 days, in the fridge for up to a week, or in the freezer for up to 3 months.