This pumpkin coffee cake with a cinnamon pecan streusel is so fluffy, moist, cozy, and delicious. It’s the perfect fall breakfast or dessert. The crumb topping with pecans is absolutely divine.

Don’t let pumpkin season go without making this pumpkin coffee cake. If you need something to serve your guests for breakfast during the holidays, they would love this! You can even prepare it the night before for an easy, stress free morning.

This coffee cake is perfectly spiced and so moist thanks to the pumpkin. Paired with the streusel and icing, it’s the ultimate fall treat. If you don’t like pie, this would be a great dessert to serve for Thanksgiving.

If you make this pumpkin coffee cake with cinnamon pecan streusel, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Ingredients

2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
1/3 cup pure organic cane sugar
1/4 cup coconut sugar (or brown sugar)
1/2 cup + 2 Tbsp pumpkin puree
1/4 cup extra virgin olive oil
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup unsweetened plain almond milk (or any non-dairy milk)
1/4 cup vegan yogurt (I used coconut yogurt)

Crumb Topping

1/4 cup coconut oil, solid
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/3 cup brown sugar or coconut sugar
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/8 tsp sea salt

Glaze (optional)

3/4 cup powdered sugar
1 Tbsp almond milk

Instructions

Preheat oven to 350 degrees F. Grease an 8x8 square pan.
First, make the crumb topping. In a small bowl, add all the ingredients except the oil and stir until combined. Then add the coconut oil and use a fork to cut it in. Use your hands at the end to squeeze some of the crumbs together so you get some chunks. Set aside.
In a large bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to combine.
In a medium bowl add the sugars, pumpkin, oil, vanilla, apple cider vinegar, almond milk, and yogurt. Whisk until well combined and smooth. Add wet to dry and mix with a spatula until just combined. Don’t overmix!
Pour batter into the pan and sprinkle the crumb topping evenly over the top. Bake for 40-45 minutes or until a toothpick comes out clean. Mine took 45 minutes.
Make the glaze by combining the powdered sugar and milk together. Mix until smooth. You can add more milk if you want it thinner or more powdered sugar if you want it thicker. Drizzle on top of the cake. Slice and enjoy! Store in an airtight container on the counter for up to 3 days.

Pumpkin Coffee Cake with Cinnamon Pecan Streusel (vegan)