maple pumpkin coffee cake - Olives + Thyme - cakes and cupcakes
"a deliciosuly moist and fluffy pumpkin coffee cake sweetend with maple sugar syrup. it's packed with fall flavor and happens to be vegan!..."
INGREDIENTS
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1/2 c (100g) brown sugar
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1/2 c (60g) all purpose flour
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2 tsp pumpkin spice
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1/4 c canola oil or melted butter ((use vegan butter to keep dairy free))
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3 tbsp (35g) brown sugar
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1 tsp ground cinnamon
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1/2 tsp cocoa powder, optional for color
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1/3 c (79ml) milk or nut milk
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1 tsp lemon juice
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2 c (240g) all purpose flour
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1 tbsp pumpkin spice (see notes )
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1/2 c (118ml) canola or olive oil
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1 c (150g) maple sugar (sub with 3/4 c (150g) light brown sugar )
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1/3 c (79ml) maple syrup
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1 1/4 c (312g) pumpkin puree
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2 tsp (10ml) vanilla extract
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1/2 tsp maple extract, optional
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1/2 c (60g) powder sugar, sifted
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1/4 c (60ml) maple syrup
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