This Egg-Free Pumpkin Coffee Cake with Crumb Topping is everything cozy fall baking should be—soft, moist, warmly spiced, and finished with a buttery cinnamon crumb and drizzle of glaze. As an allergy mom and baker with over 12 years of experience, I’ve tested this recipe until it’s foolproof, so you can count on a festive treat that’s safe, simple, and absolutely delicious. Perfect for mornings with coffee or to share with family and friends, this cake is proof that baking without eggs is never about compromise.
Oriana’s Thoughts On The Recipe
Pumpkin season always feels special in our house. For years, I struggled to find egg-free treats that my daughter could enjoy during the fall without feeling left out. That’s why recipes like this egg-free pumpkin coffee cake mean so much to me—they’re not just delicious, they’re inclusive, so everyone at the table gets to share in the cozy flavors of the season.
When this cake bakes, the smell of pumpkin, cinnamon, and nutmeg fills the kitchen, and my kids always come running. I love serving it warm on a crisp morning with coffee for me and hot cocoa for them. It’s one of those recipes that instantly feels like a fall tradition—safe, simple, and guaranteed to make everyone smile.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-purpose flour: The base of the cake that gives it structure while keeping it soft and tender. You’ll also need it for the crumb topping.
- Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that brings all the fall vibes. If you don’t have it, you can mix your own using individual spices.
- Baking powder & baking soda: These work together to help the cake rise and stay fluffy.
- Salt: A small amount balances the sweetness and enhances all the other flavors.
- Vegetable or canola oil: Keeps the cake moist without weighing it down. Any neutral oil works here.
- Brown sugar: Adds sweetness and a slight caramel flavor while keeping the cake soft. You’ll also use it in the crumb topping for that signature sweetness.
- Granulated sugar: Lightens the texture of the cake and balances the richer brown sugar.
- Plain yogurt: Replaces eggs and adds moisture and a little tang. Use full-fat or Greek yogurt for the best results.
- Unsweetened applesauce: Helps bind the batter together and adds extra moisture.
- Pure pumpkin puree: The star of the show! It adds flavor, color, and lots of moisture. Make sure you’re using puree, not pumpkin pie filling.
- Pure vanilla extract: Rounds out the flavors and adds a warm note to both the cake and the glaze.
For the Crumb Topping:
- All-purpose flour: Gives the topping its crumbly texture.
- Brown sugar: Sweetens and caramelizes slightly as it bakes.
- Ground cinnamon: Adds a warm spice to the topping.
- Salt: Balances the sweetness.
- Unsalted butter: Holds everything together while baking into that irresistible crumbly layer.
For the Glaze (optional):
- Confectioners’ sugar: The base for a smooth, sweet glaze.
- Pumpkin spice coffee creamer, half-and-half, or milk: Thins the glaze to the right drizzling consistency. The creamer gives it extra fall flavor.
- Pure vanilla extract: Adds a finishing touch of warmth and sweetness.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Sign up with your email address to
receive egg-free recipes.
Step 1 – Make the Streusel Topping
-
Mix the flour, brown sugar, cinnamon, and salt in a bowl. Stir in the melted butter, then use a fork to gently bring it together until you get chunky crumbles. Don’t over-mix—otherwise, it’ll turn into paste instead of crumbs. Set it aside for later.
Step 2 – Prep the Pan and Oven
Preheat your oven to 350ºF (180ºC). Line an 8×8-inch (or 9×9-inch) pan with parchment paper and lightly grease it so nothing sticks.
Step 3 – Mix the Dry Ingredients
-
In one bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This makes sure everything is evenly mixed before adding the wet ingredients.
Step 4 – Mix the Wet Ingredients
-
In another bowl, combine the oil, both sugars, yogurt, applesauce, pumpkin puree, and vanilla. Stir until the sugars dissolve and the mixture looks smooth.
Step 5 – Bring It All Together
-
Pour the wet mixture into the dry ingredients and stir gently until everything is just combined. -
Don’t overmix—just stop when you no longer see dry flour.
Step 6 – Assemble the Cake
-
Spread the batter evenly in your prepared pan. -
Sprinkle the crumb topping all over the top and lightly press it down so it sticks.
Step 7 – Bake the Cake
-
Bake for 40–50 minutes, until a toothpick poked in the center comes out clean and the topping is golden brown. Let it cool for about 10 minutes in the pan, then remove the cake from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.
Step 8 – Make the Glaze
-
Whisk the confectioners’ sugar, creamer (or milk), and vanilla together until smooth. Add a little more liquid if it feels too thick. Drizzle it over your cooled cake—or warm cake if you want it a little melty.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Cake comes out dense instead of fluffy: Too much mixing can make the cake heavy. Pro Tip: Mix the wet and dry ingredients just until combined—no need to overdo it.
- The glaze is too thick or too thin: Finding the right drizzle consistency can be tricky. Pro Tip: Start with less liquid, then add a tiny splash more until the glaze flows easily but isn’t watery.
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cake’ structure.
- Let the cake cool before adding glaze so it doesn’t melt right in.
Variations & Additions
- Add a handful of chopped pecans or walnuts to the crumb topping for crunch.
- Sprinkle mini chocolate chips into the batter for a pumpkin-and-chocolate twist.
- Swap the glaze for a cream cheese drizzle for an extra indulgent finish.
Storage and Freezing Instructions
Store: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze: Wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Try These Egg-Free Pumpkin Recipes Next!
Recipe Card
Egg-Free Pumpkin Coffee Cake
This Egg-Free Pumpkin Coffee Cake with Crumb Topping is soft, moist, and filled with warm fall spices, finished with a buttery crumb and sweet glaze. Tested until foolproof, it’s a safe, simple, and festive treat that proves baking without eggs is always delicious—perfect with coffee or to share with loved ones.
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the Streusel Topping:
-
Combine the flour, brown sugar, cinnamon, and salt in a bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
Make the Eggless Pumpkin Coffee Cake:
-
Preheat the oven to 350º F (180º C). Line an 8 x 8-inch (or 9 x 9-inch) square cake pan with parchment paper, leaving a bit of overhang on the sides for easy removal later. Lightly grease with baking spray with flour.
-
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
-
In another medium mixing bowl, combine the oil, sugars, yogurt, applesauce, pumpkin puree, and vanilla; mix until the sugar is dissolved.
-
Mix the wet ingredients and dry ingredients; mix until just combined.
-
Spread the batter into the prepared and use a spatula to spread it evenly and smooth the top. Sprinkle the crumb topping evenly on top and gently press them down into the batter.
-
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean, and the streusel is golden. Allow cooling for 10 minutes, then remove the sides of the springform pan and let the cake cool completely before glazing.
Pumpkin Pie Spice: If you don’t have it, you can mix 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon allspice.
Store: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze: Wrap individual slices tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Wheat/Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
- Cake comes out dense instead of fluffy: Too much mixing can make the cake heavy. Pro Tip: Mix the wet and dry ingredients just until combined—no need to overdo it.
- The glaze is too thick or too thin: Finding the right drizzle consistency can be tricky. Pro Tip: Start with less liquid, then add a tiny splash more until the glaze flows easily but isn’t watery.
➤ Extra Tips:
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Avoid Peeking. Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cake’s structure.
- Let the cake cool before adding the glaze so it doesn’t melt right in.
➤ Variations & Additions:
- Add a handful of chopped pecans or walnuts to the crumb topping for crunch.
- Sprinkle mini chocolate chips into the batter for a pumpkin-and-chocolate twist.
- Swap the glaze for a cream cheese drizzle for an extra indulgent finish.
Calories: 379kcalCarbohydrates: 64gProtein: 3gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 9mgSodium: 315mgPotassium: 132mgFiber: 2gSugar: 42gVitamin A: 3329IUVitamin C: 1mgCalcium: 109mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Oriana Romero
Source link