The first day of fall is THIS week and you better bet I’m so excited for pumpkin season! Also, I’m excited for cooler weather, but mostly the pumpkin. The mountains are beautiful right now because all the trees are changing colors. I wish it could stay that way forever. I love fall flavors and all the different squashes that are in season. I’ve been craving pumpkin for a long time and I had to make this vegan pumpkin cinnamon crumb cake to celebrate the beginning of fall. It’s basically a pumpkin coffee cake with a delicious cinnamon sugar crumb on top. Let’s just say this is totally addicting and it’s really hard to portion control when you eat this. I just keep wanting more and more after every bite. I find myself cutting a sliver more after every slice. Anyways, this is so easy to make and will definitely make your friends and family love you even more. Pumpkin Cinnamon Crumb Cake
Yields 16 servings
2 ¼ cups all-purpose flour, divided
1/2 cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup pure pumpkin puree
¼ cup olive oil
1 teaspoon vanilla extract
½ cup unsweetened plain almond milk (or any non-dairy milk)
¼ cup coconut oil
1 cup brown sugar
1 tablespoon ground cinnamon
Preheat the oven to 375 degrees F and spray a 9×9 inch square pan.
Mix the 2 cups of flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine well. With a wooden spoon, stir in the pumpkin puree, olive oil, vanilla, and almond milk until mixed but DO NOT over mix. Pour into the prepared pan and set aside.
In a small bowl, mix the remaining 1/4 cup of flour, brown sugar, cinnamon, and salt. Melt the coconut oil and pour over the brown sugar mixture. Stir with a fork to combine. Spread on top of pumpkin cake layer. I used most of the crumble but you can use however much you want.
Bake for 25-30 minutes until a toothpick inserted 2 inches from the side of the pan comes out clean. Let it cool and enjoy!
(Recipe adapted from Crazy for Crust)