{"id":938,"date":"2016-09-20T02:30:31","date_gmt":"2016-09-20T02:30:31","guid":{"rendered":"https:\/\/nutsaboutgreens.wordpress.com\/?p=938"},"modified":"2022-11-02T22:35:31","modified_gmt":"2022-11-02T22:35:31","slug":"pumpkin-cinnamon-crumb-cake","status":"publish","type":"post","link":"https:\/\/nutsaboutgreens.com\/staging\/pumpkin-cinnamon-crumb-cake\/","title":{"rendered":"Vegan Pumpkin Cinnamon Crumb Cake"},"content":{"rendered":"

The first day of fall is THIS week and you better bet I\u2019m so excited for pumpkin season! Also, I\u2019m 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\u2019ve 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\u2019s basically a pumpkin coffee cake with a delicious cinnamon sugar crumb on top. Let\u2019s just say this is totally addicting and it\u2019s 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.<\/p>\n

\"Pumpkin<\/a> \"Pumpkin<\/a> \"Pumpkin<\/a><\/p>\n

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Vegan Pumpkin Cinnamon Crumb Cake<\/h2>\n\t\t
An easy vegan pumpkin cinnamon crumb cake that screams Fall and has the coziest flavors. Perfect for your weekend breakfast or brunch!<\/span><\/div>\n\t\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\t\n\t<\/div>\n\t
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\"Pumpkin<\/div>\n\t<\/div>\n\t\n<\/div>\n\n\n
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<\/div>\n\t

Ingredients<\/h3>
  • 2<\/span> cups<\/span> all-purpose flour<\/span><\/li>
  • 1\/2<\/span> cup<\/span> pure organic cane sugar<\/span><\/li>
  • 2<\/span> tsps<\/span> baking powder<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> salt<\/span><\/li>
  • 1<\/span> Tbsp<\/span> pumpkin pie spice<\/span><\/li>
  • 1<\/span> cup<\/span> pumpkin puree<\/span><\/li>
  • 1\/4<\/span> cup<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla extract<\/span><\/li>
  • 1\/2<\/span> cup<\/span> unsweetened plain almond milk (or any non-dairy milk)<\/span><\/li><\/ul><\/div>

    crumb topping<\/strong><\/h4>
    • 1\/4<\/span> cup<\/span> coconut oil, softened\/room temp<\/span><\/li>
    • 1\/2<\/span> cup<\/span> all-purpose flour<\/span><\/li>
    • 1\/2<\/span> cup<\/span> brown sugar or coconut sugar<\/span><\/li>
    • 2<\/span> tsp<\/span> ground cinnamon<\/span><\/li>
    • 1 <\/span> tsp <\/span> pumpkin pie spice<\/span><\/li>
    • Pinch salt<\/span><\/li><\/ul><\/div>

      optional glaze<\/h4>
      • 1<\/span> cup<\/span> powdered sugar<\/span><\/li>
      • 2-3<\/span> tsp<\/span> almond milk (or any non-dairy milk)<\/span><\/li>
      • 1\/2 <\/span> tsp<\/span> vanilla extract <\/span><\/li><\/ul><\/div><\/div>\n\t
        <\/div>\n\t

        Instructions<\/h3>
        • Preheat the oven to 350 degrees F and spray a 9\u00d79 inch square pan.<\/span><\/div><\/li>
        • In a large bowl, add the the flour, sugar, baking powder, salt, and pumpkin pie spice. Whisk to combine well. <\/span><\/div><\/li>
        • In a medium bowl, add the pumpkin puree, olive oil, almond milk, and vanilla. Whisk until well combined. <\/span><\/div><\/li>
        • Add the wet ingredients to the dry and use a spatula to mix until just combined. Don't over mix! <\/span><\/div><\/li>
        • 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.<\/span><\/div><\/li>
        • Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool and enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t
          <\/div>\n\t\n\t\n<\/div>\n\n
          \n
          Servings: <\/span>16<\/span><\/div>\n\n
          Author: <\/span>valeria.chao<\/span><\/div>\n\n<\/div><\/div><\/div>\n

          (recipe adapted from Crazy for Crust)<\/p>\n","protected":false},"excerpt":{"rendered":"

          The first day of fall is THIS week and you better bet I\u2019m so excited for pumpkin season! Also, I\u2019m 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…<\/p>\n","protected":false},"author":2,"featured_media":1939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_wp_convertkit_post_meta":{"form":"-1","landing_page":"0","tag":"0","restrict_content":"0"},"_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[400,397,398],"tags":[26,55,87,97,113,120,127,140,143,184,290,376,384],"class_list":["post-938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-breakfast","category-dessert","tag-baking","tag-cake","tag-cinnamon","tag-coffee-cake","tag-crumb-cake","tag-dairy-free","tag-dessert","tag-easy","tag-fall","tag-healthy","tag-pumpkin","tag-vegan","tag-vegetarian"],"yoast_head":"\nVegan Pumpkin Cinnamon Crumb Cake - Nuts About Greens<\/title>\n<meta name=\"description\" content=\"An easy vegan pumpkin cinnamon crumb cake that screams Fall and has the coziest flavors. 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