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pumpkin coffee cake topped with maple glaze and streusel on parchment paper with a bite taken out of it

Vegan Pumpkin Coffee Cake

  • Author: Lauren Casolaro
  • Total Time: 45 minutes
  • Yield: 9 Squares 1x
  • Diet: Vegan


Topped with a buttery, pecan streusel and a simple maple glaze, this vegan pumpkin coffee cake is bound to be a fall favorite! It's moist, easy to make, and perfect when paired with a cup of coffee for breakfast, or a scoop of vanilla ice cream for dessert!  



For the pecan streusel:

  • 1/2 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup pecans, chopped
  • 1 teaspoon pumpkin spice
  • 3 tablespoons vegan butter, melted

For the pumpkin coffee cake:

  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon all spice
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1/2 cup vegan buttermilk, (1/2 cup non-dairy milk & 1/2 tablespoon apple cider vinegar)
  • 2 replacement eggs, (2 tablespoons egg replacer powder & 6 tablespoons water) - flax eggs will work too

Maple Glaze:

  • 1 cup powdered sugar, sifted
  • 2 1/2 tablespoons non-dairy milk
  • 1 1/2 tablespoon maple syrup
  • 1/2 teaspoon vanilla


  1. Start by preheating your oven to 350 degrees F and lining an 8x8" pan with parchment paper or greasing it well with butter, oil, or cooking spray. Prepare your egg replacer and vegan buttermilk and let both rest for at least 5 minutes.
  2. While the replacement eggs and buttermilk are setting, prepare the streusel by mixing the flour, brown sugar, chopped pecans, and melted vegan butter together. You can use your hands or a pastry cutter. The streusel should be a bit clumpy and crumbly.
  3. In a large bowl mix together flour, baking powder, baking soda, salt, and spices. In a smaller bowl, mix together brown sugar, granulated sugar, replacement eggs, pumpkin purée, melted coconut, and vegan buttermilk.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. You can use a hand mixer, a stand mixer, or your basic whisk!
  5. Pour half of the pumpkin coffee cake batter into the prepared baking sheet, top with half of the streusel, pour the remaining batter over top, then sprinkle with the remaining streusel. Bake for 35 minutes, or until a toothpick comes out clean. If you notice the streusel getting very dark, feel free to tent the coffee cake with aluminum foil. Remove from the oven and allow to cool for at least 15 minutes.
  6. While the coffee cake is cooling, make the maple glaze by whisking together confectioners' sugar, maple syrup, non-dairy milk, and vanilla.
  7. Slice the coffee cake into 9 pieces, drizzle the maple glaze over top, and serve immediately. Enjoy! 


If you'd like to double the recipe, use a 9x13" pan and increase the bake time by at least 5-10 minutes.

Turn this pumpkin coffee cake into muffins by dividing the batter across a muffin tin and baking for 18-22 minutes.

Nutritional values are estimates only. See our full disclosure here.

  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 Square
  • Calories: 285
  • Sugar: 10.7g
  • Sodium: 219mg
  • Fat: 14.4g
  • Saturated Fat: 10.8g
  • Carbohydrates: 34.4g
  • Fiber: 3.1g
  • Protein: 4.8g
  • Cholesterol: 1mg

Keywords: pumpkin coffee cake, vegan pumpkin coffee cake, vegan coffee cake, pumpkin crumb cake