Step 1

Preheat the oven to 350 degrees F and lightly grease a 9x13 inch cake pan.

Step 2

Dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and sugar until well combined.

Step 3

Wet ingredients: In a medium bowl, whisk together the pumpkin puree, oil, milk and vanilla until well combined.

Step 4

Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.

Step 5

Pour the cake batter into the prepared pan. Set aside while you make the streusel.

Step 6

Streusel: In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.

Step 7

Sprinkle the streusel topping all over the cake batter, place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean in the middle.

Step 8

If using optional glaze: Stir all ingredients together in a small bowl, and drizzle glaze over cooled coffee cake. Serve with a cup of coffee and enjoy.

Step 9

Storage: The coffee cake can be store at room temperature, covered well, for about 2 days. Keep it in the refrigerator for up to 5 days. It can also be frozen if needed, but it's best served the same day.