Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Pumpkin Crumble Coffee Cake (Vegan Option) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 71 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Cinnamon Pumpkin Crumble Coffee Cake is a moist, spiced dessert perfect for fall gatherings or cozy mornings. Featuring a tender pumpkin-infused batter with warm cinnamon and spice flavors, topped with a buttery crumble that adds a delightful crunch. This recipe also offers a vegan option by substituting dairy and eggs with plant-based alternatives, making it versatile for various dietary preferences.

Ingredients

Crumble Topping

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted (use vegan butter for vegan version)

Cake Batter

  • 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 ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup canola oil
  • 1/2 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: 2 tablespoons ground flaxseed mixed with 6 tablespoons water)

Glaze (Optional)

  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup OR 1 teaspoon vanilla extract + 1 tablespoon milk of choice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8 or 9-inch baking pan with parchment paper and lightly spray it with non-stick cooking spray to prevent sticking.
  2. Make Crumble Topping: In a small bowl, whisk together brown sugar, flour, and cinnamon. Add the melted butter and mix with a fork until the mixture becomes crumbly. Set this aside while you prepare the batter.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  4. Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, both sugars, canola oil, Greek yogurt or sour cream, and eggs until the mixture is smooth and homogeneous.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender.
  6. Assemble Cake: Spread the batter evenly into the prepared baking pan. Evenly sprinkle the crumble topping over the batter to cover the surface.
  7. Bake: Bake the cake in the preheated oven for 35 to 55 minutes, depending on your pan size. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool and Glaze: Allow the cake to cool in the pan for at least 20 minutes. If desired, prepare the glaze by mixing powdered sugar with either maple syrup or a combination of vanilla extract and milk. Drizzle this over the cooled cake for an extra touch of sweetness.

Notes

  • Use vegan butter, flax eggs, and plant-based yogurt or sour cream to make this recipe fully vegan.
  • Adjust baking time according to your pan size; a larger pan will require less time, while a smaller pan needs more baking time.
  • Make sure not to overmix the batter to keep the cake moist and tender.
  • Letting the cake cool before glazing prevents the glaze from melting into the cake.
  • You can substitute spices like nutmeg and ginger according to taste preferences or availability.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cinnamon-pumpkin-crumble-coffee-cake-vegan-option-recipe/