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Dairy free pumpkin coffee cake with pumpkin spice streusel. Healthy and easy pumpkin spiced coffee cake for chilly fall mornings! Can be made with cake mix and in a 9X13 or 8X8 pan.

Pumpkin Coffee Cake

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!

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Author Lyndsey


Pumpkin Coffee Cake Ingredients

  • 1 15 oz can pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1/3 cup water
  • 1 tbsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 16-oz box yellow cake mix Whole Foods 365 Brand Yellow Cake Mix or Simple Mills Vanilla Cake Mix recommended
  • 1/4 cup all purpose flour add as needed to thicken batter

Pumpkin Streusel Ingredients

  • 2 tbsp + 2 tsp coconut sugar
  • 2 tbsp + 2 tsp cup Truvia brown sugar blend
  • 1/2 tbsp pumpkin spice
  • 4 tbsp vegan butter melted
  • 1/2-1/3 cup all purpose flour


Pumpkin Coffee Cake Instructions

  1. Preheat the oven to 350F. Spray an 8X8 baking dish with coconut oil spray.

  2. 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.

Pumpkin Streusel Instructions

  1. 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.

  2. 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.

Recipe Notes

Note:  Baking time will be reduce to 25-30 minutes for a 9X13 pan.