Pumpkin Spice Coffee Cake
Last Updated on October 11, 2022 by Annie
This dairy-free pumpkin spice coffee cake is a perfect fall treat to compliment your pumpkin spice lattes and apple cider. The moist cake is topped with a delicious pumpkin spice crumble that will have you going back for seconds and thirds…
There comes a moment each year, it happens at different times for different people, when it abruptly becomes fall in your mind. It may be that first hint of cool crisp air, leaves beginning to subtly change color, or maybe it’s just when Starbucks puts PSL (Pumpkin Spice Latte) back on the menu.
I remember it like it was Tuesday, mostly because it probably was a Tuesday. As I stood in the backyard absently ignoring Millie’s attempts to resume our game of fetch. For me that moment had come, the crisp breeze rustled leaves in the maple tree and shook loose a multitude of fall-related imagery in my mind. Millie, again, nudged her ball towards my feet but I could not be moved, my favorite season had officially set in.
In my mind, fall begins around when the temperature falls just south of 65°F. That may be a little premature, but coming from Houston that may not happen until early November. Meanwhile, in Connecticut it has been pumpkin spice season on and off for the last few weeks. I waited about as long as I could before going FULL FALL MODE, out of respect to my family currently experiencing 100° weather. So without further ado…Cue apples, scarves, pumpkin spice and everything nice!
Usually, I kick off fall with a warm frothy PSL (with almond milk of course), but I had been on a small coffee cake bender and felt like sinking my teeth into pumpkin spice rather than sipping it.
My love for muffins and cakes with strudel topping runs deep. Growing up my mom always made cinnamon strudel muffins that were a high bar all coffee cakes now have to reach. So when I first thought about making something pumpkin spice, I knew it must be topped with strudel topping. Muffins were out because I simply didn’t want to deal with wrappers. Thus, this coffee cake was born.
How to Make Pumpkin Spice Coffee Cake
Ingredients You’ll Need
- Dry Ingredients– A blend of flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt give the coffee cake structure and flavor.
- Wet Ingredients– Oil, eggs, vanilla, sugars, and pumpkin puree make up the wet ingredients for this coffee cake recipe.
Step-By-Step Directions
- Prepare for baking: Preheat the oven to 425°F. Line an 8×8 in square pan with parchment paper and set aside.
- Mix dry ingredients: In a large bowl, mix together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Whisk wet ingredients: In a medium sized bowl, whisk together canola oil, sugar, brown sugar, eggs, vanilla, and pumpkin puree.
- Fold the wet into the dry: Pour the wet ingredients into the dry ingredients bowl. Fold the wet ingredients into the dry until combined.
- Spread into a baking pan: Scoop the batter into the 8×8 inch pan and spread evenly across the pan.
- Make crumb topping: Stir together flour, sugar, brown sugar, and pumpkin pie spice. Cut 6 Tbsp of butter into the mixture with a pastry blender.
- Top the batter: Spoon the crumb topping on top of the pumpkin batter and pat down into the pan.
- Bake for 55-60 minutes, or until a toothpick comes out clean. Allow the cake to cool before removing from the pan.
Helpful Kitchen Tools
Here are the tools I use in my kitchen to make this easy pumpkin spice coffee cake recipe:
- 8X8-inch Baking Dish-I love the sharp edges this pan gives all my baked goods.
- Glass Mixing Bowls– These glass nesting bowls have held up to quite a bit of baking in this kitchen.
- Pastry Blender– For cutting the plant-based butter into the pumpkin spice crumble on top.
Dairy Free Changes to Pumpkin Spice Coffee Cake
- Oil– In place of a traditional butter in the cake batter, I use canola oil. Alternatively you can use melted, and cooled plant-based butter.
- Plant-based Butter– I used Country Crock Plant Butter for the pumpkin spice crumble topping.
Fall Favorites to Bake Next
If you tried moist and delicious dairy-free pumpkin spice coffee cake recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Pumpkin Spice Coffee Cake
This moist pumpkin spice coffee cake is topped with a delicious crumb topping that is too tasty not to grab another slice.
Ingredients
- 1¾ cup Flour
- 1 teaspoon Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Canola Oil
- ½ cup Sugar
- ½ cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 1½ cup Pumpkin Puree
Crumb Topping
- ¾ cup Flour
- ¼ cup Sugar
- ¼ cup Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- 6 Tablespoons Vegan Butter
Instructions
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Preheat the oven to 425°F. Line an 8×8 in square pan with parchment paper and set aside.
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In a large bowl, mix together 1 ¾ cup flour, 1 teaspoon cinnamon, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
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In a medium sized bowl, whisk together ½ cup canola oil, ½ cup sugar, ½ cup brown sugar, 2 eggs, 2 teaspoons vanilla, and 1 ½ cup pumpkin puree.
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Pour the wet ingredients into the dry ingredients bowl. Fold the wet ingredients into the dry until combined.
-
Scoop the batter into the 8×8 inch pan and spread evenly across the pan.
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In a medium sized bowl, make the crumb topping. Stir together ¼ cup flour, ¼ cup sugar, ¼ cup brown sugar, and 1 teaspoon pumpkin pie spice. Cut 6 Tbsp of butter into the mixture with a pastry blender.
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Spoon the crumb topping on top of the pumpkin batter and pat down into the pan.
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Bake for 55-60 minutes, or until a toothpick comes out clean. Allow the cake to cool before removing from the pan.
Recipe adapted from Sally’s Baking Addiction’s Pumpkin Crumb Cakes.
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