Small-batch Pumpkin Coffee Cake

5 from 3 votes

Prep Time10

Cook Time40

Course: Breakfast, Dessert, Snack

Keyword: coffee cake, crumb topping, easy recipes, gluten-free, low sugar, plant-based, pumpkin cake, small-batch, vegan

Servings: slices

Calories: 136kcal

1 egg beaten (sub egg replacer)
1 cup pumpkin puree (240 g)
1/4 cup any oil, yogurt or a mix (60 g⁣) df if desired
1/4 cup sugar (48 g⁣) brown/coconut sugar works best, increase for a really sweet cake
1 cup flour (120 g) gf all purpose if desired
1/2 tsp baking soda⁣
1/4 tsp baking powder⁣
1-2 tsp pumpkin pie spice adjust to taste, i'm good with 1 tsp
1/4 tsp salt

To make the streusel, mix sugar, cinnamon and flour and pour in melted butter, stir to combine, mix in nuts, chill in the refrigerator.
Preheat oven to 350F and line a standard loaf pan with parchment. ⁣
Mix all wet, add all dry, fold to combine, pour into loaf pan.⁣ Sprinkle with the streusel.
Bake about 40 minutes until a knife inserted comes out mostly clean. ⁣
Cool completely, slice and enjoy!!

Any oil/yogurt/dairy-free alternative works for this recipe, you can even mix them making sure to use a total of 1/4 cup. Nutrition info is based on 2% greek yogurt.
Recipe as written is sweet enough for snacks. You will want to add more sugar/sweetener for a dessert cake, or use the icing below:
To make a quick icing mix together 2 tbsp powdered sugar and 2 tsp maple syrup (15 g each) until smooth and drizzle on! Really turns this cake into a rich dessert.