Pumpkin coffee cake is the perfect fall breakfast! Topped with a delicious pumpkin spice streusel topping, this dairy free, healthy pumpkin coffee cake will be a new family favorite!
Preheat the oven to 350F. Spray an 8X8 baking dish with coconut oil spray.
Mix pumpkin puree, eggs, water, vanilla extract and pumpkin spice in a large bowl. Stir in cake mix and baking soda until just combined. Add in all purpose flour as needed to thicken.
Place coconut sugar, Truvia brown sugar and pumpkin spice in a medium bowl and whisk to combine. Add the vegan butter and stir to combine. Add flour to create large crumbs.
Sprinkle streusel over coffee cake and place into oven. Bake for 40-45 minutes or until top springs back lightly and a toothpick inserted into the top middle comes out clean. Allow to cool to warm or room temperature and serve.
Note: Baking time will be reduce to 25-30 minutes for a 9X13 pan.