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Pumpkin Coffee Cake

Author Casey Colodny
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 9 bars
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Soft and fluffy pumpkin coffee cake infused with cinnamon and pumpkin pie spice for the ultimate cozy feels. A walnut oat crumble adds a crisp bite while the pumpkin vanilla bean glaze is sweet and creamy.

Ingredients

Wet

  • 2 ea large eggs
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ⅔ cup coconut sugar
  • ½ cup coconut oil melted & cooled
  • ½ cup almond milk
  • ⅓ cup pure maple syrup
  • 2 tsp vanilla extract

Dry

  • 3 cups super fine blanched almond four
  • ¼ cup coconut flour
  • 2 tbsp pumpkin pie spice
  • 2 tsp ground cinnamon
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt

Crumble Topping

  • ½ cup raw walnuts rough chopped
  • ⅓ cup oat flour
  • 2 tbsp vegan butter cubed
  • 1 tbsp maple syrup
  • 1 tbsp coconut sugar
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt

Pumpkin Vanilla Bean Glaze (optional)

  • ½ cup powdered sugar
  • 1 tsp vanilla bean paste or sub vanilla extract
  • 1 tsp pumpkin pie spice
  • 1-2 tsp water or almond milk to thin

Instructions

  • Preheat the oven to 350F and line a 9”x9” tray with parchment paper.
  • In a large bowl, whisk together eggs, pumpkin puree, coconut sugar, melted coconut oil, almond milk, maple syrup, and vanilla extract.
    The wet mixture for pumpkin coffee cake with a whisk to whisk it.
  • To the same bowl, add the remaining dry ingredients - almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
    Fresh mixed batter for pumpkin coffee cake.
  • Prepare the cinnamon streusel filling - in a small bowl, combine the roughly chopped walnuts, oat flour, vegan butter, maple syrup, and coconut sugar with a fork or pastry cutter until you have big crumbles. Mixture should stick together easily.
    Walnut oat crumble in a small bowl with a fork to mix it.
  • To the parchment-lined 9”x9” pan, use a spatula to spread into a single layer - batter will be thick. Sprinkle on the crumble topping, using your fingers to press lightly into the batter so it sticks.
    Pumpkin coffee cake batter with a vegan crumble overtop sits in a parchment paper lined baking pan.
  • Move pan to the oven and bake at 350F for ~35-45 minutes (mine took 40 minutes). Cake top and edges should be nicely browned, and a knife/toothpick inserted in the middle should come out batter-free. Remove from the oven and let cool.
  • Optional - whisk together ingredients for homemade pumpkin pie spice vanilla bean glaze and top cake with the glaze. Enjoy!
    Fresh sliced pumpkin coffee cake bars sit on parchment paper. The coffee cake has a vegan crumble and vanilla glaze overtop. More walnuts, oats, and cinnamon sticks sit in the background.

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