Pumpkin Coffee Cake
A delicious morning treat - and perfect for Thanksgiving guests the morning after the big meal - this autumnal take on a favorite coffee cake is simple to prepare and just as easy to eat in one sitting. Recipe by Katherine Crawford.
Tips & Tricks
Using fresh butternut squash
If you don’t have canned pumpkin, you can roast your own butternut squash for this (or better yet - use leftover mashed butternut squash). Roast at 400 degrees Fahrenheit for 30 - 40 minutes, or until very soft and lightly caramelized. Transfer to a sieve and let drain for 15 - 20 minutes, then blend until smooth. Use 1 cup of this for the cake (you likely won’t need the plant-based milk if you go this route).
Keep the strudel topping cold
You’ll make your strudel topping first before starting on the cake. It’s important to keep it refrigerated while you’re working on everything else. That way, the plant-butter will remain solid and retain that delicious crumbly texture that goes so perfectly with coffee cake.
Ingredients:
Strudel Topping:
¼ cup all-purpose flour
½ cup brown sugar, packed
1 ½ tsp cinnamon
¼ cup (4 tbsp) plant-based butter
Cake:
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
1 cup pumpkin purée
½ cup brown sugar (lightly packed)
½ cup vegetable or melted coconut oil
3 tbsp maple syrup
3 tbsp plant-based milk
Directions:
Preheat the oven to 350 degrees Fahrenheit and grease a 9” square pan. Set aside.
Start with your strudel first. Mix the flour, sugar, and cinnamon in a small to medium-sized bowl. Add the vegan butter cold and cut into the flour with a fork or with your fingers. You should have chunky, pea-sized crumbs at the end. Refrigerate while you work on the cake.
Mix your dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger) in a large mixing bowl. Mix the pumpkin purée, brown sugar, vegetable or coconut oil, maple syrup in another bowl.
Add the wet ingredients into the dry and fold together until just mixed. If the mixture is dry, add some plant-based milk tablespoon by tablespoon until you have a wet cake-like batter. (You likely won’t need this if you’re using un-canned pumpkin or butternut squash).
Transfer the batter into the prepared pan, using a spoon or spatula to make it even. Sprinkle the chilled strudel topping over the entire surface. Gently press it into the top of the batter.
Bake the cake for 30 - 35 minutes, or until a toothpick comes out completely clean when inserted into the middle of the cake.
Serve immediately with fresh coffee!
Pumpkin Coffee Cake
This easy, plant-based Pumpkin Coffee Cake is the perfect autumn breakfast or afternoon treat! Made with pumpkin purée, warm fall spices, and a sweet, crumbly cinnamon streusel topping, it's a delicious addition to your holiday baking. Serve with a hot cup of coffee, or make it for Thanksgiving guests the morning after the big feast!
Ingredients
- ¼ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 ½ tsp cinnamon
- ¼ cup (4 tbsp) plant-based butter
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp ginger
- 1 cup pumpkin purée
- ½ cup brown sugar (lightly packed)
- ½ cup vegetable or melted coconut oil
- 3 tbsp maple syrup
- 3 tbsp plant-based milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9” square pan. Set aside.
- Start with your strudel first. Mix the flour, sugar, and cinnamon in a small to medium-sized bowl. Add the vegan butter cold and cut into the flour with a fork or with your fingers. You should have chunky, pea-sized crumbs at the end. Refrigerate while you work on the cake.
- Mix your dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger) in a large mixing bowl. Mix the pumpkin purée, brown sugar, vegetable or coconut oil, maple syrup in another bowl.
- Add the wet ingredients into the dry and fold together until just mixed. If the mixture is dry, add some plant-based milk tablespoon by tablespoon until you have a wet cake-like batter. (You likely won’t need this if you’re using un-canned pumpkin or butternut squash).
- Transfer the batter into the prepared pan, using a spoon or spatula to make it even. Sprinkle the chilled strudel topping over the entire surface. Gently press it into the top of the batter.
- Bake the cake for 30 - 35 minutes, or until a toothpick comes out completely clean when inserted into the middle of the cake.
- Serve immediately with fresh coffee!
Notes
- If you don’t have canned pumpkin, you can roast your own butternut squash for this (or better yet - use leftover mashed butternut squash). Roast at 400 degrees Fahrenheit for 30 - 40 minutes, or until very soft and lightly caramelized. Transfer to a sieve and let drain for 15 - 20 minutes, then blend until smooth. Use 1 cup of this for the cake (you likely won’t need the plant-based milk if you go this route).
- You’ll make your strudel topping first before starting on the cake. It’s important to keep it refrigerated while you’re working on everything else. That way, the plant-butter will remain solid and retain that delicious crumbly texture that goes so perfectly with coffee cake.