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–+ servings
Pumpkin Coffee Cake

Fluffy Pumpkin Coffee Cake That's Easy and Delicious

This Fluffy Pumpkin Coffee Cake is a delicious gluten-free treat that combines the cozy flavors of autumn with a healthy twist.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Gluten-Free All-Purpose Flour Ensure it’s specifically gluten-free for best results.
  • 1 tbsp Pumpkin Pie Spice Can be made with cinnamon, nutmeg, allspice, ginger, and cloves.
  • 1 tsp Baking Soda Leavening agent for fluffiness.
  • 0.5 tsp Salt Enhances overall flavor.
  • 0.5 cups Butter (or Coconut Oil) Softened for easier mixing.
  • 0.75 cups Brown Sugar (or Coconut Sugar) Brings moisture and sweetness.
  • 0.5 cups Applesauce (or Mashed Ripe Banana) Provides moisture and sweetness.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling.
  • 1 tsp Vanilla Extract Pure vanilla is best.
  • 2 large Eggs Can be substituted with flax or chia eggs.
  • 0.5 cups Milk (of Choice) Almond milk is an excellent dairy-free alternative.
For the Topping
  • 0.25 cups Melted Butter Binds the crumble mixture.
  • 0.5 cups Sugar Sweetens the topping.
  • 0.5 cups Flour Use gluten-free if necessary.
  • 1 tsp Pumpkin Pie Spice For cohesive flavor.

Equipment

  • 9x9 inch baking pan
  • Mixing Bowls
  • Whisk
  • Hand mixer or stand mixer
  • measuring cups and spoons

Method
 

Step-by-Step Instructions for Pumpkin Coffee Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan.
  2. In a small bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy.
  4. Mix in the pumpkin puree and vanilla extract, then add the eggs and your choice of milk.
  5. Gradually add the dry ingredients to the batter, stirring gently until combined.
  6. In a separate bowl, mix melted butter, sugar, flour, and remaining pumpkin pie spice to create a crumbly topping.
  7. Sprinkle the crumble on top of the batter and bake for 35–40 minutes, until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 50IUCalcium: 2mgIron: 5mg

Notes

Use room temperature butter and measure ingredients carefully for the best results. Personalize the recipe with mix-ins like chocolate chips or nuts.

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