This is my favorite time of year — the quiet stretch before the holidays when the weather finally turns crisp and cozy. It’s the sweet spot of the season, when slow mornings and warm baking feel perfectly right. Nothing says cozy like a loaf or a coffee cake enjoyed with a hot drink. This maple pumpkin coffee cake captures all the comforting fall flavors: tender pumpkin, warm spices, rich maple, and a crunchy, toasty crumble. I hope you enjoy it as much as I do.
This cake is
- moist and tender
- light and fluffy
- perfectly pumpkin-spiced
- sweet, but not overly so
- full of warm maple flavor
- topped with a toasty, crunchy crumble
- impossible to stop at one slice
- best enjoyed with a warm beverage under a cozy blanket
Ingredients
You don’t need a lot of ingredients to make this maple pumpkin coffee cake — many are pantry staples. You’ll need:
- all-purpose flour
- pumpkin spice
- baking soda and baking powder
- ground cinnamon
- brown sugar
- maple sugar (optional — see substitutions)
- maple syrup (pure)
- pumpkin puree
- canola or mild olive oil (or unsalted/vegan butter if preferred)
- vanilla extract
- maple extract (optional)
- milk or nut milk of choice
- confectioners’ sugar for the glaze
Where’s the butter and eggs?
Don’t worry — you won’t miss butter or eggs here. This cake happens to be naturally vegan thanks to two simple swaps:
- Pumpkin puree: acts as the binder in place of eggs, adding moisture and structure to the batter.
- Canola or mild olive oil: keeps the cake moist and tender. The flavor of the oil is subtle under the pumpkin and spices. Use a neutral, good-tasting oil for best results.
- Vegan butter (optional): can be used for the crumble if you prefer a more traditional streusel texture — it prevents the crumble from sinking as much as oil does.
Many cakes use buttermilk for a light, tender crumb. If you don’t have buttermilk, make a quick substitute by adding acid to milk or plant milk:
- 1 cup milk + 1 tablespoon lemon juice or vinegar. Let sit about 10 minutes to curdle.
- To scale down: 1/3 cup milk + 1 teaspoon acid, 1/2 cup milk + 1 1/2 teaspoons acid, 2/3 cup milk + 2 teaspoons acid, 3/4 cup milk + 2 1/2 teaspoons acid.
- Baking tip: mix the milk and acid right after you preheat the oven so it has time to curdle.
I usually keep lemon juice on hand and use this quick trick whenever a recipe calls for buttermilk.
What if I don’t have a springform pan?
No problem. A springform is handy for showing the layers, but you can use other pans if needed. Adjust baking times to suit the pan you choose. Good options include:
- 9–10″ cake pan (round)
- 10″ springform or cake pan
- two 8″ or 9″ cake pans (round or square)
- cupcakes (18–24 muffins — watch bake time closely)
How to know the cake is done:
- Top is golden brown
- Edges have pulled slightly away from the pan
- A toothpick inserted in the center comes out mostly clean with a few moist crumbs
More pumpkin dessert inspiration
- Pumpkin Bread with Cream Cheese Frosting
- Vegan Pumpkin Muffins from Cake Mix
- Pumpkin Gingersnap Icebox Cake
- Spiced Walnut Streusel Pumpkin Bread
- Pumpkin Tahini Chocolate Chip Cookies
- Caramelized White Chocolate Pumpkin Bars
Maple Pumpkin Coffee Cake Recipe
Megan
A moist and fluffy pumpkin cake sweetened with maple sugar and syrup. Naturally vegan and full of fall flavor — perfect with coffee or tea.
4.70 from 20 votes
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Prep Time 20 mins
Cook Time 50 mins
Cooling Time 30 mins
Total Time 1 hr 40 mins
Course Breakfast, brunch, celebrations
Cuisine American
Servings 1 9″ round cake
Equipment
- 9″ springform pan
- parchment paper
- mixing bowl
- whisk and spatula
Ingredients
Pumpkin spice crumb topping
- 1/2 cup (100g) brown sugar
- 1/2 cup (60g) all-purpose flour
- 2 tsp pumpkin spice
- 1/4 cup canola oil or melted butter (use vegan butter to keep dairy-free)
Cinnamon filling
- 3 tbsp (35g) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp cocoa powder (optional for color)
Maple pumpkin coffee cake
- 1/3 cup (79ml) milk or nut milk
- 1 tsp lemon juice
- 2 cups (240g) all-purpose flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (118ml) canola or olive oil
- 1 cup (150g) maple sugar (or 3/4 cup light brown sugar)
- 1/3 cup (79ml) maple syrup
- 1 1/4 cup (312g) pumpkin puree
- 2 tsp vanilla extract
- 1/2 tsp maple extract (optional)
Maple glaze
- 1/2 cup (60g) powdered sugar, sifted
- 1/4 cup (60ml) maple syrup
Instructions
Spiced crumble topping
- Combine brown sugar, flour, and pumpkin spice in a small bowl. Whisk to combine, then stir in oil or melted butter until the mixture resembles coarse, wet sand. Chill in the refrigerator until ready to use.
Maple pumpkin coffee cake
- Preheat the oven to 350°F. Line a 9″ springform pan with parchment and lightly grease if needed.
- Add lemon juice to the milk and let sit 5–10 minutes to curdle (or use prepared buttermilk).
- Make the cinnamon filling by combining brown sugar, cinnamon, and cocoa (if using). Set aside.
- Whisk together flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk oil and maple sugar until smooth. Add maple syrup, pumpkin puree, vanilla, and maple extract and whisk until combined. Pull the spiced crumble from the fridge.
- Add the dry ingredients to the wet, alternating with the curdled milk: dry, milk, dry, milk, dry. Stir each addition until just combined — some streaks are fine.
- Pour half the batter into the prepared pan, spread the cinnamon filling over it, then top with the remaining batter. Sprinkle the spiced crumble over the top and gently press into the batter.
- Bake at 350°F for about 45–55 minutes, until the top is golden and the edges pull away slightly. A toothpick should come out mostly clean with a few moist crumbs.
- Remove from the oven and let rest in the pan on a cooling rack for 15–20 minutes. Release the springform side, remove the cake, and cool to room temperature. Drizzle with maple glaze.
Maple glaze
- Sift powdered sugar into a bowl. Stir in maple syrup, adding more or less to reach the desired consistency. Pour over a mostly cooled cake.
Keyword easy pumpkin dessert, maple cake, pumpkin coffee cake, vegan cake
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Tag me on Instagram @olivesnthyme when you make it. For more dessert ideas, follow Pinterest.