Gluten Free Pumpkin Spice
Coffee Cake
If you only make one pumpkin recipe this Fall, please let it be this. Make it gluten free, lower in sugar but without compromising the taste. It’s a winner.
This Gluten Free Pumpkin Spice Coffee Cake has all the flavors of pumpkin spice, with a dence but light cake and that crumb topping -it’s off the charts easy and full of cinnamon. Add on some sugared walnuts or pecans (or skip all together) and a drizzle of cinnamon sugar glaze. You basically just made a coffee house best seller at home – without spending $5 a slice. Just saying.
I'm so over it.
I’m so over the over priced, small piece of sugar filled week old breads, pastries and muffins that coffee shops sell.
Ok, rant over.
My favorite kitchen tools I used in this recipe
Look at that texture. That crumb.
More recipes to enjoy this Fall.
Gluten Free Pumpkin Spice Coffee Cake
- Total Time: 1 hour
- Yield: 8-10 1x
- Diet: Gluten Free
Ingredients
For the streusel:
- 1/2 cup brown sugar
- 1/2 cup gluten free flour blend
- 2 teaspoons ground cinnamon
- 1/4 cup (4 tablespoons) salted butter, cold + cut into small dice pieces
For the cake:
- 2 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoons pumpkin pie spice
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/3 cup sour cream, room temperature
- 3 large eggs, room temperature
For the glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons milk or milk alternative
Get Recipe Ingredients
Instructions
- To prepare the streusel, mix together all the ingredients in a small bowl. Use a fork, pastry cutter or your fingers to break, flatter and/or smush (technical word) the butter up and mix it with the sugar and flour. Set aside.
- Preheat your oven to 375 degrees. Prepare a 9 inch springform pan – add a layer of parchment paper to the bottom.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. Whisk to combine everything.
- In a medium to small mixing bowl, combine the pumpkin puree, coconut oil, sour cream and eggs together. When combine, pour into the bowl with the flour. Use a rubber spatula or wooden spoon to fold and mix everything together.
- Lightly spray the springfoam pan. Add the batter into the pan.
- Sprinkle the streusel over the top of the cake in an even layer.
- Bake for 35-45 minutes or until a toothpick comes out clean and the mixture feels slightly firm to the touch. Remove from the oven and let cool completely before removing it from the springform pan.
- To prepare the glaze, mix all ingredients together in a small bowl. Once the cake is cooled, use a spoon to drizzle the glaze over the top of the cake.
Notes
Baking times vary due to elevation and heat of oven. My oven bakes very hot.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
Hi, I'm Kat.
Thanks for being here.
Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
Take a look around, get inspired, and stay awhile — I’m so happy you’re here.
Latest on Instagram
Stay up to date on the latest recipes
Be sure to follow @whitesparrowfoodco so you don’t miss a recipe or video.
