Forget basic—this Pumpkin Coffee Cake walks in wearing cinnamon boots, a latte in hand, and zero tolerance for dry baked goods. It’s soft, moist, spiced like a scandal, and topped with a crumbly streusel that could seduce your ex. You get pumpkin spice, bold coffee undertones, and all the fall vibes without having to wear flannel or pretend you love hayrides. This isn’t breakfast, it’s a lifestyle. The flavor’s rich, the attitude’s bold, and yes—it’s vegan, because we like our desserts cruelty-free and fabulous. Serve it warm, smug smile optional, but highly encouraged.
Pumpkin Coffee Cake
This cozy pumpkin coffee cake blends rich espresso flavor with warm spices and a sweet streusel topping for a moist, craveable vegan treat.
Ingredients
For the cake:
- 1½ cups all-purpose flour
- ¾ cup pumpkin purée
- ½ cup brown sugar
- ¼ cup maple syrup
- ¼ cup brewed coffee strong, please
- ¼ cup melted coconut oil
- 1 tbsp ground flaxseed + 3 tbsp water flax egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
For the streusel topping:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup coconut oil solid
- 1 tsp cinnamon
- 1 tbsp ground espresso
Instructions
- Preheat oven to 350°F (175°C), and grease your pan like the responsible queen you are.
- Whisk flaxseed with water and let it sit while you pretend it’s working hard.
- In a large bowl, mix pumpkin purée, sugar, maple syrup, coffee, oil, vanilla, and flax egg.
- In another bowl, whisk flour, cinnamon, nutmeg, baking soda, powder, and salt.
- Combine dry and wet ingredients, stir until smooth and emotionally stable.
- Pour batter into the pan and spread evenly like your favorite foundation.
- For streusel, mash flour, sugar, cinnamon, espresso, and oil together until crumbly and glorious.
- Sprinkle topping evenly over batter—don’t be stingy.
- Bake for 35 minutes or until a toothpick comes out mostly clean but not emotionally distant.
- Let cool before slicing unless you love third-degree tongue burns.
Notes
Nutritional Values (Per Serving)
- Calories: 265
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 9%
- Vitamin A: 15%
- Calcium: 6%
- Magnesium: 7%
- Potassium: 5%
Extra Notes & Flavor Tips
- Swap coffee for espresso for extra drama.
- Add chopped pecans to the streusel if you’re feeling crunchy and rich.
- Sprinkle powdered sugar before serving for that “I bake on weekends” energy.
- Store in an airtight container or eat all nine squares before it cools.
- Serve with whipped coconut cream or your best fake smile at brunch.
This Pumpkin Coffee Cake is here to bring caffeine, spice, and main-character energy straight to your plate.
