Pumpkin Coffee Cake

Hey friend! If you've been around here before, you know that I'm all about creating scrumptious treats that just happen to be gluten-free. Today, I've got a real treat in store for you: a delightful pumpkin coffee cake that's not only gluten-free but also dairy-free. And let me tell you, it's absolutely perfect for cozy mornings or anytime you're in the mood for something comforting and delicious.

Now, let's dive right into what makes this pumpkin coffee cake so fantastic. For me, it's all about capturing those warm, cozy, fall vibes, and nothing says "autumn" quite like pumpkin. This cake is like a slice of pumpkin pie's best friend. It's moist, tender, and boasts that unmistakable pumpkin spice goodness without being overly sweet. The texture is spot on, and you won't even miss the gluten or dairy. Trust me; it's a game-changer.

But wait, there's more! This coffee cake isn't just a one-trick pony. It's got a scrumptious streusel topping that takes it to the next level. The combination of cinnamon, brown sugar, and a handful of pecans adds an irresistible crunch that pairs perfectly with the soft pumpkin cake beneath. Whether you're sipping your favorite brew or sharing it with loved ones, this pumpkin coffee cake is bound to be a hit.

I love coffee cakes because they aren't too sweet and they are perfect for brunch or dessert! If you're interested in more coffee cake recipes you should check out my chocolate chip coffee cake, my amazing carrot cake coffee cake or our family favorite banana bread coffee cake.

Ingredient Notes

• Gluten Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
• Baking Powder - Helps to create a fluffy cake texture.
• Salt - Salt balances the sweet flavors in dessert. Don't be tempted to skip it.
• Vegan Butter - I've used Country Crock plant butter in this recipe. You can use the vegan stick butter of your choice, but avoid margarine. If you're not dairy free, use regular butter in the same measure.
• Sugar - To add sweetness to the cake.
• Eggs - This cake needs two eggs for structure and rise. I haven't tried it with any vegan substitutes, so if you do please let me know in the comments.
• Vanilla Extract - Helps to sweeten the cake and add depth to the flavor.
• Non-Dairy Milk - This helps to keep the cake moist. If you're not dairy free, use regular milk in the same measure.
• Pumpkin Puree - Make sure to use pure pumpkin puree here and not pumpkin pie filling. If you prefer to make your own, check out my homemade pumpkin puree recipe.
• Brown Sugar & Pumpkin Pie Spice - These two are combined to create the ribbon that runs throughout the cake. It also brings all those pumpkin spice flavors to this dessert.

For the topping you will need butter, cinnamon, gluten free flour, brown sugar, pecans, powdered sugar, and milk (or cream).

See recipe card for full ingredient list and quantities.

How to make the crumb topping

STEP 1: Combine the gluten free flour, brown sugar, pecans and cinnamon in a small bowl. Stir until well mixed.

STEP 2: Add the melted butter to the dry ingredients and mix together until it's clumpy.

STEP 3: Place the crumb topping into the refrigerator while you prepare the cake.

How to make pumpkin coffee cake

STEP 1: Combine the brown sugar and pumpkin pie spice in a small bowl. Mix well and set aside.

STEP 2: Combine the gluten free flour, baking powder and salt in a small bowl. Whisk to mix well and set aside.

STEP 3: Add the butter and sugar to the bowl of an electric mixer. Beat on medium speed for about 3 minutes, until fluffy.

STEP 4: Add the eggs and vanilla to the creamed butter and sugar. Beat again on medium speed for about 60 seconds.

STEP 5: Combine the milk and pumpkin puree and mix well.

STEP 6: With the mixer on the lowest speed, add half of the flour mixture followed by half of the pumpkin. Repeat with the remaining ingredients.

STEP 7: Spread half of the pumpkin cake batter into your prepared baking pan. Sprinkle the brown sugar-cinnamon mixture over the top.

STEP 8: Dollop the remaining cake batter over the cinnamon layer. It will be easier to spread this way. Use an offset spatula to spread the batter in an even layer to the edges of the pan.

STEP 9: Sprinkle the crumb topping over the cake and bake!

Recipe FAQs

Other pumpkin recipes to consider:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Pumpkin Coffee Cake

Experience the cozy flavors of fall with our delectable Pumpkin Coffee Cake. This gluten-free and dairy-free delight features irresistible pumpkin spice goodness, a dreamy streusel topping, and endless variations to suit your cravings. Perfect for sharing or savoring solo, this coffee cake will become your new autumn favorite.

Author: Tiffany

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 1 hour hour

Total Time: 2 hours hours

Servings: 16

Calories: 278kcal

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Ingredients

For the streusel topping

• ▢ 3 Tablespoons Vegan Butter melted
• ▢ ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
• ▢ ½ Cup Light Brown Sugar
• ▢ ½ Cup Pecans roughly chopped
• ▢ ½ teaspoon Cinnamon

For the cake

• ▢ ½ Cup Light Brown Sugar
• ▢ 2 teaspoons Pumpkin Pie Spice
• ▢ 2 Cups Gluten Free 1-to-1 Flour Blend
• ▢ 2 ½ teaspoons Baking Powder
• ▢ ½ teaspoon Salt
• ▢ ¾ Cup Sugar
• ▢ ½ Cup Vegan Butter room temperature
• ▢ 2 Eggs room temperature
• ▢ 2 teaspoons Vanilla
• ▢ ⅔ Cup Pumpkin Puree room temperature
• ▢ ½ Cup Non-Dairy Milk room temperature

For the icing

• ▢ 1 Cup Powdered Sugar
• ▢ 2 Tablespoons Non-Dairy Cream or milk
• ▢ ¼ teaspoon Cinnamon

Instructions

For the streusel topping

• Combine the gluten free flour, brown sugar, pecans and cinnamon in a small bowl. Stir until well mixed.
  ½ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Light Brown Sugar, ½ Cup Pecans, ½ teaspoon Cinnamon
• Add the melted butter and continue to stir until it forms wet clumps. You want it to be chunky, not smooth. Place the bowl in the refrigerator while you make the cake.
  3 Tablespoons Vegan Butter

For the cake

• Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
• Combine the brown sugar and pumpkin pie spice in a small bowl. Stir well and set aside.
  ½ Cup Light Brown Sugar, 2 teaspoons Pumpkin Pie Spice
• In a second bowl, combine the gluten free flour, baking powder and salt. Whisk until well mixed and set aside.
  2 Cups Gluten Free 1-to-1 Flour Blend, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
• Add the sugar and butter to the bowl of an electric mixer. Beat on medium speed for about 3 minutes, until light and fluffy.
  ¾ Cup Sugar, ½ Cup Vegan Butter
• Add the eggs and vanilla to the creamed butter and sugar. Beat for another 60 seconds until well mixed.
  2 Eggs, 2 teaspoons Vanilla
• Combine the pumpkin puree and milk in a measuring cup or bowl.
  ⅔ Cup Pumpkin Puree, ½ Cup Non-Dairy Milk
• Turn the mixer to the lowest speed and add half of the dry ingredients followed by half of the wet ingredients. Repeat with the remaining ingredients. Stir until just incorporated. Make sure to scrape down the bowl to make sure all of the dry ingredients are mixed in.
• Transfer a little more than half of the pumpkin cake batter into your prepared pan. Use an offset spatula to spread it into an even layer.
• Sprinkle the brown sugar and cinnamon mixture over the bottom layer of the cake.
• Dollop the remaining pumpkin cake batter over the cinnamon layer. Gently spread it into an even layer.
• Remove the streusel topping from the refrigerator and sprinkle it (in large chunks) over the top of the cake.
• Bake the cake in a preheated oven for 45 minutes or until the center springs back when gently poked. Remove the cake from the oven and cool in the pan for about 1 hour then remove from the pan to cool completely on a wire rack.

For the icing

• Combine the powdered sugar, cream and cinnamon in a small bowl. Drizzle over the cooled cake and allow to dry for about 15 minutes before slicing.
  1 Cup Powdered Sugar, 2 Tablespoons Non-Dairy Cream, ¼ teaspoon Cinnamon

Notes

STORAGE: Store leftovers in an airtight container at room temperature for up to 4 days.

Calories: 278kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 219mg | Potassium: 80mg | Fiber: 3g | Sugar: 32g | Vitamin A: 2020IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

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