So, coffee cake is a flavorful, spiced cake that can be enjoyed for breakfast! That’s right- some people refer to it as a breakfast cake! Cake for breakfast- yes, please! Pumpkin coffee cake is also terrific for brunch, a sweet snack, or dessert.

The most important part, besides the pumpkin and warm pumpkin spice flavors, is the streusel! It’s hard to resist anything topped with crumbled bits of butter and brown sugar! Now, while I would love to double the streusel topping (and you totally could!), this is breakfast here people- let’s try to show some restraint!

This gluten free pumpkin coffee cake might just be the perfect fall dessert! Topped with a simple vanilla drizzle, this dish is a crowd-pleaser! Plus, your house will smell amazing!

So, if you’re ready for sweatshirts and cozy fall mornings on the couch, I think we know what you’ll be baking this weekend!

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Ingredients in Gluten Free Pumpkin Coffee Cake

• Butter
• Brown Sugar
• Applesauce
• Pumpkin Puree
• Vanilla
• Buttermilk or Milk
• Eggs
• Oat Flour
• Gluten Free Flour Blend
• Pumpkin Pie Spice
• Cinnamon
• Baking Soda
• Baking Powder
• Salt
• Powdered Sugar

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Steps to Make Pumpkin Coffee Cake

1. Preheat the oven to 350 degrees.
2. STREUSEL TOPPING: In a small bowl, whisk the oat flour, brown sugar, and pumpkin pie spice. Then, use a pastry blender, fork, or clean hands to cut in the butter until mixture resembles coarse crumbs. Place in the fridge until ready to use.
3. In a large mixing bowl, whisk the butter, brown sugar, applesauce, pumpkin, vanilla, buttermilk, and eggs. Next, whisk in the pumpkin pie spice, cinnamon, salt, baking soda, baking powder, oat flour, and gluten free flour blend.
4. Spread batter into a 9x9 greased or lined baking dish. Then, top with the streusel. Bake for 38-42 minutes, until the cake feels firm when lightly pressed. Allow to cool before slicing.
5. DRIZZLE: In a small bowl, whisk the butter and milk. Next, whisk in the powdered sugar. Add a little more milk or powdered sugar until a thick glaze is formed. Use a spoon to drizzle over the coffee cake.

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Crumb Cake vs. Coffee Cake

Though very similar, crumb cake and coffee cake are not exactly the same thing. Or are they…?!? They are both tender cakes with a streusel topping, happily enjoyed with coffee or tea. Crumb cake is technically a type of coffee cake. The names are often used interchangeably, though crumb cake typically has a thick layer of streusel, with larger chunks, almost like cookie dough. Crumb cakes can even be half crumb layer, half cake layer. Coffee cake often has a smaller amount of streusel and sometimes a layer of streusel in the middle of the cake.

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Brown Sugar Streusel Topping

• ¼ c. oat flour
• ½ c. brown sugar
• ½ tsp. pumpkin pie spice
• ¼ c. butter, cold & cubed

Simply whisk the oat flour, brown sugar, and pumpkin pie spice. Then, use a pastry blender, fork, or clean hands to cut in the butter, until mixture resembles coarse crumbs. Place in the fridge until ready to use.

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Can I use pumpkin pie filling?

I recommend using pumpkin puree for this recipe. Technically you could use pumpkin pie filling; however, that will already have a lot of sugar and possibly other ingredients added to it.

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How long can you store coffee cake?

Cover and store pumpkin coffee cake on the counter for 4 days. I prefer to store this cake in the fridge for 4-5 days. You can also freeze for up to two months.

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Craving more???

Gluten Free Healthy Pumpkin Bread

Gluten Free Chocolate Chip Muffins

Gluten Free Pumpkin Sheet Cake