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Pumpkin Spice Coffee Cake

Pumpkin Spice Coffee Cake on parchment paper with little pumpkins in the back.
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This moist pumpkin spice coffee cake is topped with a delicious crumb topping that is too tasty not to grab another slice.

Ingredients

Scale
  • 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

  1. Preheat the oven to 425°F. Line an 8×8 in square pan with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Pour the wet ingredients into the dry ingredients bowl. Fold the wet ingredients into the dry until combined.
  5. Scoop the batter into the 8×8 inch pan and spread evenly across the pan.
  6. 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.
  7. Spoon the crumb topping on top of the pumpkin batter and pat down into the pan.
  8. Bake for 55-60 minutes, or until a toothpick comes out clean. Allow the cake to cool before removing from the pan.

Find it online: https://mylifeafterdairy.com/pumpkin-spice-coffee-cake/