The first day of fall is THIS week and you better bet I’m so excited for pumpkin season! Also, I’m excited for cooler weather, but mostly the pumpkin. The mountains are beautiful right now because all the trees are changing colors. I wish it could stay that way forever. I love fall flavors and all the different squashes that are in season. I’ve been craving pumpkin for a long time and I had to make this vegan pumpkin cinnamon crumb cake to celebrate the beginning of fall. It’s basically a pumpkin coffee cake with a delicious cinnamon sugar crumb on top. Let’s just say this is totally addicting and it’s really hard to portion control when you eat this. I just keep wanting more and more after every bite. I find myself cutting a sliver more after every slice. Anyways, this is so easy to make and will definitely make your friends and family love you even more.

Ingredients

2 cups all-purpose flour
1/2 cup pure organic cane sugar
2 tsps baking powder
1/2 tsp salt
1 Tbsp pumpkin pie spice
1 cup pumpkin puree
1/4 cup extra virgin olive oil
1 tsp vanilla extract
1/2 cup unsweetened plain almond milk (or any non-dairy milk)

crumb topping

1/4 cup coconut oil, softened/room temp
1/2 cup all-purpose flour
1/2 cup brown sugar or coconut sugar
2 tsp ground cinnamon
1 tsp pumpkin pie spice
Pinch salt

optional glaze

1 cup powdered sugar
2-3 tsp almond milk (or any non-dairy milk)
1/2 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees F and spray a 9×9 inch square pan.
In a large bowl, add the the flour, sugar, baking powder, salt, and pumpkin pie spice. Whisk to combine well.
In a medium bowl, add the pumpkin puree, olive oil, almond milk, and vanilla. Whisk until well combined.
Add the wet ingredients to the dry and use a spatula to mix until just combined. Don't over mix!
In a medium bowl (I just used the bowl that had my wet ingredients in), mix the flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Add the coconut oil and use a fork to cut it into the flour mixture until small crumbs form. Evenly spread on top of pumpkin cake batter.
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool and enjoy!

Servings: 16

Author: valeria.chao

(recipe adapted from Crazy for Crust)

Vegan Pumpkin Cinnamon Crumb Cake