cakes fall recipes

maple pumpkin coffee cake

a deliciously moist and fluffy pumpkin cake sweetened with maple sugar and maple syrup. filled with pumpkin spice, pumpkin puree and maple flavor, this cake is packed with all the wonderful autumnal spices. this flavorful cake also happens to be vegan! enjoy a slice (or two) with a cup of your favorite coffee or tea.

this is my favorite time of year. right before all the holidays start. just as it’s *finally* getting cold and cozy where I live. this time is the sweet spot of the year. when cozy cakes rule and slowing down is possible. nothing screams, cozy and inviting like loaf and coffee cakes. I mean, we are talking about cake for every meal (even snacks) and its the best! this maple pumpkin coffee cake hits all the cozy, fall flavor notes. I hope you love this coffee cake as much as I do!

maple pumpkin coffee cake

this cake is:

all the most delicious and flavorful words. it also happens to be vegan. but, don’t let that fool you, its packed with warm and cozy flavors!
  • moist
  • fluffy
  • perfectly pumpkin spiced
  • sweet, but not overly so
  • full of warm maple flavor
  • toasty, crunchy crumble
  • Impossible to stop at one slice
  • made to be eaten with a warm beverage under a cozy blanket

let’s talk grocery shopping list:

you don’t need a ton of ingredients to make this maple pumpkin coffee cake. in fact, you probably already have everything in your pantry already. you’ll need:
  • all purpose flour
  • pumpkin spice
  • baking soda and baking powder
  • ground cinnamon
  • brown sugar
  • maple sugar
  • maple syrup (the real stuff)
  • pumpkin puree
  • canola or olive oil (unsalted or vegan butter if you prefer butter)
  • vanilla extract
  • maple extract (optional, but worth it if you can find it)
  • milk or nut milk of choice
  • confectioners sugar

wait, where’s the butter + eggs?!

fear not, friends. you will NOT miss butter or eggs in this delicious maple pumpkin coffee cake. one request I have had recently has been for more vegan deserts. since I am not a vegan blogger, this area has been lacking. however, as I develop recipes, sometimes they taste amazing and happen to be vegan or dairy free. I am very happy and excited to share this “just happens to be vegan” recipe with you. here’s how this can cake be vegan (and so delicious):

  • pumpkin puree: this acts as a binder in the cake. normally, this would be the job of eggs. but, pumpkin does a wonderful job of this in baked goods!
  • canola or olive oil: this keeps the cake incredibly moist and fluffy. traditionally, this would be the job of butter. but, the taste of the oil isn’t noticeable due to the pumpkin and spices.
    • tip: make sure you like the taste of the oil before using in the cake. while the flavor isn’t strong, you should use a good tasting oil.
  • vegan butter: this can be used to make the crumble. when I developed the cake, I used the same oil as in the cake. this made the recipe shorter and easier. love that! however, the crumbles sunk into the cake more than when traditional or vegan butter is used. this is completely up to you! I really loved the taste of the oil, so I kept is as is.

milk, buttermilk and nut based (or soy) milk:

  • buttermilk is something that is used in so many cakes. it helps create a tender, light and delicious crumb. but, most people do not have buttermilk hanging out in their house! in that case, you should make homemade buttermilk. its so easy to do and works great with milk and nut (or soy) based milk. here’s how you make it:
    • 1 c milk : 1 tbsp acid (like lemon juice, white distilled vinegar or ACV). math can be tedious when make a recipe. to scale down, just remember:
      • 3 tsp = 1 tbsp, therefore:
      • 1/3 c milk: 1 tsp acid
      • 1/2 c milk : 1 1/2 tsp acid
      • 2/3 c milk: 2 tsp acid
      • 3/4 c milk : 2 1/2 tsp acid
    • baking tip: milk needs about 10 minutes to curdle. an easy way to remember this is to mix the milk and acid right after you preheat the oven

I always have lemon juice at my house. so when you bake one of my recipes, this is how I make buttermilk!

maple pumpkin coffee cake

what if I don’t have a springform pan?

not to worry! I make my coffee cakes in a springform pan because I have one and I like seeing the beautiful layers. however, if you don’t have one, you could adjust the recipe to fit:

  • 10″ springfrom pan
  • 10″ cake pan
  • (2) 8″ or 9″ cake pans (round or square)
  • 18-24 ct. cupcakes (honestly, im drooling at the thought)

just remember: the baking times will need to be adjusted as well. you may also need to adjust the amount of crumble and filling depending on what option you go with. look for the signs the cake is done:

  • golden brown top
  • edges of cake pulled slightly away from the edge of the pan
  • toothpick inserted into the middle comes out mostly clean with a *few* moist crumbs
maple pumpkin coffee cake
maple pumpkin coffee cake
maple pumpkin coffee cake
maple pumpkin coffee cake

grab more pumpkin dessert inspiration here:

maple pumpkin coffee cake

maple pumpkin coffee cake

a deliciously moist and fluffy pumpkin cake sweetend with maple sugar and maple syrup. this cake is naturally vegan and packed with all the wonderful flavors of fall. enjoy a slice (or two) with a cup of your favorite coffee or tea.
4.75 from 12 votes
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


  • 9" springform pan
  • parchemnt paper
  • mixing bowl
  • whisk and spatula


pumpkin spice crumb topping

  • 1/2 c (100g) brown sugar
  • 1/2 c (60g) all purpose flour
  • 2 tsp pumpkin spice
  • 1/4 c 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 c (79ml) milk or nut milk
  • 1 tsp lemon juice
  • 2 c (240g) all purpose flour
  • 1 tbsp pumpkin spice see notes
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c (118ml) canola or olive oil
  • 1 c (150g) maple sugar sub with 3/4 c (150g) light brown sugar
  • 1/3 c (79ml) maple syrup
  • 1 1/4 c (312g) pumpkin puree
  • 2 tsp (10ml) vanilla extract
  • 1/2 tsp maple extract, optional

maple glaze

  • 1/2 c (60g) powder sugar, sifted
  • 1/4 c (60ml) maple syrup


spiced crumble topping

  • Combine the brown sugar, flour and pumpkin spice in a small mixing bowl. Whisk until well combined. Stir in oil or melted butter (vegan or unsalted). Mix until well combined and like the texture of wet sand. Set in the fridge to chill until ready to top.

maple pumpkin coffee cake

  • Preheat the oven to 350 F. Line a 9" spring from pan with parchemnt paper on the bottom. Lightly grease pan if not non stick. Set aside.
    Add lemon juice to the milk or nut milk. Stir and sit for about 5-10 minutes to curdle (or just use 1 :1 buttermilk).
  • Make the filling by combining all ingredients in a small mixing bowl until well combined. Set aside.
  • Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt. Set aside.
  • In a larger mixing bowl, whisk together the oil and sugar until smooth and well combined with no brown sugar lumps. Add the maple syrup, pumpkin puree, vanilla and maple extracts. Whisk until smooth and fully combined.
    Pull the spiced crumble from the fridge. Set aside.
  • Add dry ingredients to the wet, alternating with the curdled milk or nut milk (or buttermilk) in this order: dry, milk, dry, milk, dry. Stir each addtion until just incorporated. Some flour streaks or milk is fine.
  • Pour 1/2 better into the prepared pan. Swirl in the cinnamon filling. Add the remaining 1/2 of the batter to the top of the filling. Top with the final layer with the spiced crumble topping. Press gently into the batter.
  • Bake at 350 F for about 45-55 minutes. Look for a golden brown top, with edges of the cake pulled slightly away from the edges of the pan. A cake tester or toothpick inserted into the center of the cake should be mostly clean with a few moist crumbs.
  • Remove the cake from the oven. Rest in the pan on a cooling rack for 15-20 minutes. Gently release the side of the springform pan. Remove and allow cake to cool to room temperature on the cooling rack. Top with maple glaze.

maple glaze

  • Sift the powdered sugar into a mixing bowl. Stir maple syrup into the powdered sugar. Add more or less to reach desired consistency. Pour over a mostly cooled coffee cake.
Keyword easy pumpkin dessert, maple cake, pumpkin coffee cake, vegan cake
did you make this recipe?tag @olivesnthyme on Instagram

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  1. This cake is really delicious and you have to try it!
    We have made this three times so far. First time followed exact instructions and it came out amazing!
    Second time we replaced maple syrup with honey and still amazing!
    Third time we reduced the sugar by 1/4 cup and left out the honey, and used coconut oil in place of oil and still heavenly delicious!!!!

  2. I just made this and it was so good! The recipe and the all of your comments/help was so helpful and it was super easy and relaxing to make! Followed your Instagram and definitely going to try more of your recipes next week!! Thanks 😽

    1. Hi Hannah,

      I am so happy to read the post was helpful. I love when baking is a calming experience. Thank you for trying the recipe!

  3. Hi Megan… do you think this cake would do well being made with a 1:1 Gluten Free Flour?
    Looks so delish!

    1. Hi Kelly! I haven’t tested this cake with a GF flour. However, I think the 1:1 flour would be fine for this. Let me know how it turns out!

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