Vegan Pumpkin Spice Coffee Cakes
These moist and cinnamon-laden coffee cakes with a delicious center swirl are best made in a muffin tin, not a traditional square pan.
Equipment
- Muffin tin
- Scoops (1.5 tablespoon and 3 tablespoon)
Ingredients
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1-3/4 cups canned pumpkin
- 1/2 cup vegetable oil
- 2 tbsp Bob's Red Mill egg replacer (plus 4 tablespoons water to mix, equivalent to two eggs)
- 1 tsp vanilla
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
Filling & Topping
- 1 cup dark brown sugar, packed
- 1 tbsp cinnamon
- 8 tbsp vegan butter, divided in half, each half melted separately
- 1/4 tsp salt
- 3/4 to 1 cup all-purpose flour Start with 3/4 cups and add more if you feel you need to in order to achieve the desired crumble. I usually use 1 full cup but flour can act differently depending on the humidity, etc. of where you live.
Instructions
- 1. Preheat the oven to 350 degrees.
- 2. Combine the granulated sugar and light brown sugar in a bowl with the pumpkin, vegetable oil, egg replacer (pre-mix with water and allow to thicken briefly, according to the directions on the bag) and vanilla. Mix well until all the oil is integrated.
- 3. In a separate bowl, combine the flour, baking soda, salt, cinnamon and allspice.
- 4. Pour the flour mixture into the sugar mixture and stir until just combined, taking care not to over-mix. The batter will be thick and stiff and a bit hard to stir.
- 5. In a separate bowl, combine the dark brown sugar, cinnamon and 4 tablespoons of melted vegan butter. Stir until well combined.
- 6. Grease (or spray, I recommend Pam for Baking) one nonstick muffin tin. In the bottom of each muffin cup, place one scoop (1.5 tablespoons) of pumpkin batter in each of the 12 cups.
- 7. Using clean fingertips, press the batter into the bottom of the cup so it is evenly spread to the edges.
- 8. On top of the batter, add one teaspoon of cinnamon sugar filling and similarly spread it around evenly to form the swirl layer. You do not have to go all the way to the edge - in fact, doing so may cause your cakes to be more likely to split as you pull them out of the tin.
- 9. Using the 1.5-tablespoon or 3-tablspoon scoop, divide the remaining batter among the cakes (approximately 3 tablespoons each), spreading evenly on top of the cinnamon sugar with your fingertips.
- 10. Take the remaining cinnamon sugar in your bowl and add the additional four tablespoons of melted butter and flour. Mix together and use your hands to combine, ensuring the topping is crumbly in texture.
- 11. Sprinkle crumb topping evenly across the twelve cakes, pressing it lightly into the batter beneath.
- 12. Bake at 350 degrees for approximately 25 minutes, or until a toothpick inserted into the center of a cake comes out clean, with no wet batter residue.
- 13. Allow cakes to cool in the muffin pan until they are easy to handle, then lift and transfer each one to a wire cooling rack until they have cooled completely. Store in an airtight container to maintain freshness and preserve moisture.
Tried this recipe?Let us know how it was!