Nothing says fall like the smell of cinnamon streusel and pumpkin spice wafting from the oven, so let's make coffee cake fall themed with this Gluten Free Pumpkin Coffee Cake recipe. A moist, pumpkin spiced cake is topped with a delicious cinnamon streusel all while being gluten, dairy, and refined sugar free. It’s the perfect healthy fall brunch recipe or Thanksgiving dessert option.
I either add a crumble topping to everything I can or take a classic recipe that already has some sort of crumble or streusel topping and make it seasonal. So today we've a got fall themed coffee cake recipe featuring pumpkin and all the delicious pumpkin spice flavors of October. This healthy pumpkin coffee cake is allergy friendly and packed with flavor, you'd never know it was gluten and dairy free!
Looking for a more coffee cake recipes? Try my Paleo Coffee Cake or Gluten Free Coffee Cake Cookies.
Pumpkin can be a little tricky to bake with because it adds a lot of moisture to recipes. This can be fantastic in breads and cakes, though. Pumpkin keeps this coffee cake super moist, it's almost hard to dry it out even if you tried... but make sure you follow my directions for the best outcome! Ha
Why You'll Love This Pumpkin Coffee Cake
- Allergy friendly: this pumpkin streusel cake is completely gluten free, dairy free, corn free, and nut free. It's the perfect safe fall treat to bring to gatherings like a brunch or Thanksgiving dessert spread.
- Low sugar: made without refined sugar, this pumpkin cake also contains a fraction of the sugar that comparable coffee cakes have. By using the right mix of gluten free flours and plenty of pumpkin, we can cut back on the added sugar without compromising on flavor.
- Healthy coffee cake: not only does this gluten free coffee cake contain less sugar, it also calls for heart healthy olive oil and plenty of metabolism regulating cinnamon. Pumpkin is packed with vitamins and antioxidants, including vitamins A and C for immune support, eye health, skin health, and so much more!
- Easy to make: made with simple ingredients and just a few steps, this cozy fall bake will be a go-to!
Gluten Free Pumpkin Coffee Cake Ingredients
- Gluten-free flour blend: be sure to use a 1:1 gluten free all purpose flour with xanthan gum for best results.
- Tigernut flour: this is a nut-free alternative to almond flour. The name might sound weird, but it has a sweet, nutty taste which allows us to decrease the amount of added sugar.
- Pumpkin puree: besides adding the pumpkin flavor, it adds moisture for the perfect texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Eggs: you'll need 2 large eggs.
- Olive oil: olive oil keeps this cake light and moist.
- Maple syrup: be sure to use pure maple syrup, not pancake syrup.
- Coconut sugar: the other unrefined sweetener used in the crumb topping.
- Coconut oil: solid coconut oil is used to create the perfect streusel.
- Pumpkin pie spice, baking powder, baking soda, salt, vanilla extract: stick to a corn-free baking powder like the one I have linked for an allergy friendly version.
How to Make Gluten Free Pumpkin Coffee Cake
- Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
- Make the crumble by whisking the dry ingredients together in a medium bowl then cutting in the coconut oil until you have a sand like texture that holds together when pinched. Set aside.
- Mix together the cinnamon-sugar mixture in a small bowl and set aside.
- Whisk together the dry ingredients for the cake in a medium bowl.
- Use an electric mixer or stand mixer to beat together the wet ingredients for the cake in a large bowl.
- Add the dry mixture to the wet and mix on low until just combined. Or use a rubber spatula to fold in the wet ingredients.
- Scoop half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over the top then gently spread the remaining cake batter on top. Crumble the streusel topping evenly over the top of the entire cake, making sure to get all the way to the edges.
- Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
Substitutions and Variations
- Flour: you can use almond flour instead of tigernut flour if you tolerate nuts.
- Olive oil: I have not tested the cake recipe with melted coconut oil or melted butter. Although I think it would work, olive oil will provide the most tender crumb.
- Maple syrup: I have tested using coconut sugar instead of maple syrup for the cake and either works. You can also use light brown sugar instead of coconut sugar, although the cake will not be refined sugar free then.
- Coconut oil: dairy free butter or regular will work for the crumble topping.
- Variations: fold chocolate chips or even chopped walnuts or pecans into the batter for a fun twist on this pumpkin crumb cake. Amp up the crumble topping by adding diced pecans to the crumble ingredients. I suggest ¼-1/2 cup. You may need to add an extra 1-2 tablespoon of coconut oil to help the crumble ingredients hold together. You can also drizzle the top with a sweet glaze like the one used in my Coffee Cake Cookies (I suggest at least doubling the glaze recipe).
Serving and Storage
Serve this gluten-free pumpkin coffee cake at room temperature with your morning coffee, an afternoon cup of tea, or with a scoop of vanilla ice cream for dessert. This is also the perfect bake to add to a Thanksgiving brunch spread or dessert table.
Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days (just leave a slice out to warm to room temperature before serving).
You can freeze slices of this coffee cake and thaw in the fridge overnight when ready to eat, but be aware that this will alter the texture of the crumb topping. it will still be delicious though!
Tips for Making the Best Gluten-Free Pumpkin Coffee Cake
- Measure flour correctly: use a spoon to scoop flour into the measuring cup so you don't pack the flour and end up with too much. This will result in a dry cake instead of moist one!
- Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter unless you want your cake to be one large gummy. Mix until just combined as over mixing can result in a dense and/or gummy texture.
- Don't over bake the cake. Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. When you insert a toothpick into the center of the cake, it should come out with a few crumbs on it and when you press on the center of the cake it should feel bouncy. It will continue to cook a little as it cools. This goes for most gluten free recipes.
FAQ
Yes! This healthy pumpkin coffee cake would work wonderfully as a loaf. Follow the same directions, just using a loaf pan. Just keep in mind that you will probably have to bake it for longer. You can also bake this in a springform pan or round cake pan, but you'll want to keep it at 8inch round pan (or smaller).
I have not tested an egg-free version of this recipe. If you try flax eggs or an egg replacer, leave a comment and let me know how it went!
Sure! Puree steamed and cooled fresh pumpkin so you get 1 cup total.
If you are making this healthy pumpkin coffee cake for a brunch or party, you can bake it the night before. just let it cool, cover with foil, and store until ready to serve the next day.
More Gluten Free Pumpkin Recipes for Fall
Gluten Free Pumpkin Chocolate Chip Cookies
Healthy Pumpkin Chickpea Blondies
Gluten Free Pumpkin Pie Cookies
The Best Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Pumpkin Brownie Cookies
Pin this recipe now to add to your fall baking list! If you try this recipe, leave a rating and review below or drop any questions in the comments.
Gluten Free Pumpkin Coffee Cake
Equipment
- stand mixer or
Ingredients
Crumb Topping
- ⅓ cup 1:1 Gluten free flour
- ⅓ cup Tigernut flour or almond flour
- 3 tablespoon Coconut sugar
- ¼ teaspoon Cinnamon
- 4 tablespoon coconut oil cold or room temperature
Cinnamon-Sugar Filling
- 3 tablespoon Coconut sugar
- 1 teaspoon Cinnamon
Pumpkin Cake
- 1 ½ cups 1:1 Gluten free flour
- ½ Tigernut flour or almond flour
- 2 teaspoon Pumpkin pie spice
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 scant cup Pumpkin puree
- 2 Eggs
- ¼ cup Olive oil
- ¼ cup Maple syrup
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350F. Line an 8x8 square baking pan with parchment paper and set aside.
- Make the crumble by whisking the dry ingredients together in a medium bowl then cutting in the coconut oil until you have a sand like texture that holds together when pinched. Set aside.
- Mix together the cinnamon-sugar mixture in a small bowl and set aside.
- Whisk together the dry ingredients for the cake in a medium bowl.
- Use an electric mixer or stand mixer to beat together the wet ingredients for the cake in a large bowl.
- Add the dry mixture to the wet and mix on low until just combined. Or use a rubber spatula to fold in the wet ingredients.
- Scoop half the batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over the top then gently spread the remaining cake batter on top. Crumble the streusel topping evenly over the top of the entire cake, making sure to get all the way to the edges.
- Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few crumbs and the top is golden brown.
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