This gluten free Pumpkin Coffee Cake recipe is moist and baked with a crunchy cinnamon oatmeal streusel topping. The perfect fall dessert!
This Pumpkin Streusel Coffee Cake is everything that we love about fall. And like all good things in life, it's best enjoyed with a cup of coffee.
Who among us doesn't love the smell of seasonal desserts laced with cinnamon as they bake in the oven during the chilly fall months? I can never resist a slice of coffee cake, especially when it's topped with an illegal amount of streusel, like this one.
This Pumpkin Coffee Cake is gluten free, but you'd never know it. It's moist, lightly sweetened, and finished with a crunchy oatmeal streusel topping.
You can enjoy this old fashioned dessert for breakfast or an after dinner treat. It's perfect served for brunch during the autumn months, or to guests over the holidays.
It's made from scratch, but is easy to prepare and completely irresistible.
- What Is A Coffee Cake?
- Ingredients For Pumpkin Streusel Cake
- How To Make Pumpkin Coffee Cake
- How To Make Gluten Free Cake Light and Fluffy
- How To Make Oatmeal Streusel Topping
- Are Oats Gluten Free?
- How Long Does This Cake Take To Bake?
- What To Serve With Coffee Cake
- How Long Does Coffee Cake Last?
- Can I Freeze It?
- Pumpkin Coffee Cake (Gluten Free)
What Is A Coffee Cake?
A coffee cake is a moist, single layer cake that is baked with a layer of streusel or with a streusel topping. The streusel is flavored with cinnamon and the cake itself is sometimes made with fruit.
Coffee cake may be drizzled with glaze, but in general is not finished with frosting or icing, and as a result is less sweet than a typical American dessert cake.
It is usually served for breakfast or brunch with coffee or tea. Coffee cake is an old fashioned dessert, the kind you can imagine your grandparents enjoying as an after dinner treat.
I love coffee cake and desserts like it that are not overly indulgent or sweet. This one is made with the addition of pumpkin, which means it's perfect for the fall baking season.
Ingredients For Pumpkin Streusel Cake
Here's what you'll need to make it.
- 1 ¾ scant cups Gluten Free Flour Blend (equals 210 grams) plus ⅓ cup Gluten Free Flour Blend (split)
- 2 ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ¼ tsp. Kosher Salt (split)
- 1 stick Unsalted Butter (equals ½ cup) plus 5 Tbsp. Unsalted Butter (split)
- 2 large Eggs
- 1 Tbsp. Vanilla Extract
- ½ cup Sugar
- 1 packed cup Dark Brown Sugar or light brown sugar (split)
- 1 cup Pumpkin Puree (not pumpkin pie filling)
- 1 cup Gluten Free Oats
- 2 tsp. Cinnamon
- ¼ tsp. Nutmeg
This recipe calls for a gluten free flour blend, such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup. I recommend using a gluten free flour blend such as one of these brands for best results, even if gluten is not issue for you.
How To Make Pumpkin Coffee Cake
This cake is made by preparing the wet and dry ingredients separately and then combining them with pumpkin puree. The batter is then poured into a round cake pan and topped with a layer of oatmeal streusel.
It's helpful to use the paddle attachment of a Kitchen Aid stand mixer or a hand mixer in order to achieve a light and fluffy texture for the cake batter.
- Start by preheating the oven to 350 degrees Fahrenheit.
- The next step is is to grease and flour a 9 springform pan or any 9 inch cake pan. Generously grease the pan with butter and swirl 1 Tbsp. of gluten free flour in the pan until it is completely coated. This will prevent the cake from sticking to the pan as it bakes.
- In a mixing bowl, combine 1 ¾ scant cups gluten free flour blend (this equals 210 grams of gluten free flour and may be measured using a kitchen scale) , 2 ½ tsp. baking powder, ½ tsp. baking soda, and ⅛ tsp. of kosher salt. Stir together with fork until completely combined.
- Add 1 stick of softened, but not melted unsalted butter to a Kitchen Aid mixer and beat for a minute or so on medium speed with the paddle attachment. Alternately, you can use a hand mixer on medium speed.
- To the butter, add ½ cup sugar and ½ cup packed dark (or light) brown sugar. Beat for another 2-3 minutes on medium speed until light and fluffy.
- Add 1 Tbsp. vanilla extract and 2 large eggs and mix for another 30 seconds.
- The next step is to add the flour mixture and 1 cup of pumpkin puree alternately, starting and ending with the flour mixture. Add ⅓ of the flour and mix together. Then half of the pumpkin puree and mix together. Repeat until all the flour and pumpkin is incorporated. The batter will be light and fluffy.
How To Make Gluten Free Cake Light and Fluffy
I've learned a few tricks over the years that help to ensure that gluten free baked goods remain light and fluffy.
It's no secret that gluten free cakes can be dry, dense, and no treat at all, but if properly made, there's little difference at all!
- It's best to use a gluten free flour blend and to measure it by weight. This can be achieved by using a kitchen scale. A kitchen scale is inexpensive, one of the best investments you can make, and is completely worth the cost.
- Gluten free flour blends absorb liquids more than AP flour. As a result, it's best to reduce the amount of gluten free flour to 120 grams instead of using a full cup, as the original recipe calls for. For instance, this recipe calls for 1 ¾ cups of AP flour, which equals 210 grams of gluten free flour blend.
- It's best to double the amount of leavening agents in gluten free baking, so that the cake achieves the best rise.
- Only bake the cake until it's cooked through and be careful not to overbake it. Gluten free baked goods can overcook quickly, which causes the cake to become dense and dry.
How To Make Oatmeal Streusel Topping
A coffee cake just isn't a coffee cake without a streusel topping and this one has a generous layer of it.
The streusel is made with oats, some gluten free flour, dark brown sugar (or light brown sugar), butter, cinnamon, nutmeg, and a bit of salt.
- To make the streusel, combine 1 cup gluten free oats, ⅓ cup gluten free flour blend, ½ packed cup dark brown sugar (or light brown sugar), 2 tsp. cinnamon, ¼ tsp. nutmeg, and ⅛ tsp. kosher salt. Mix together until completely combined.
- Slowly drizzle 5 Tbsp. of melted unsalted butter into the mixture and mix together with a fork until it is incorporated.
- The mixture should be chunky and well, streusel-like.
Are Oats Gluten Free?
Oats are naturally gluten free, however, some brands are processed in facilities that also process non-gluten free products. Always be sure to check labels if gluten is an issue for you.
Bob's Red Mill makes a great variety of oats that are certified gluten free and can be purchased at your local grocery store or online.
How Long Does This Cake Take To Bake?
This cake takes about 50 minutes to bake at 350 degrees Fahrenheit.
It may be tested by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake it done. Feel free to leave it in for a few more minutes if necessary.
As mentioned, it's important not to overcook gluten free cakes, as they may become dense and dry if overbaked.
- To bake, pour the batter into a greased and floured 9" springform pan. If you don't have a springform pan simply use a round 9" cake pan.
- Sprinkle the oatmeal streusel topping evenly over the batter.
- Place the cake pan into the oven and bake for 50 minutes at 350 degrees Fahrenheit. A toothpick should come out clean when poked in the center of the cake.
- Remove the cake when finished and allow to cool for at least 2 hours before serving. This will prevent the cake from sticking to the sides and make it easier to slice.
I love to use a springform pan when making single layer cakes like this one. A springform pan allows for the bottom to detach after baking, making it easy to slice and serve.
Any round cake pan will work, though, if you don't have a springform pan.
Love baked goodies? Check out these recipes!
- Lemon Doughnuts
- Roasted Banana Bread
- Sour Cream Streusel Rhubarb Bread
- Coffee Infused Banana Bread
- Rhubarb Muffins
- Roasted Banana Walnut Muffins
What To Serve With Coffee Cake
After the cake has cooled, it may be cut into slices and served.
If you ask me, you can't serve coffee cake without a hot cup of coffee. Of course, you can serve it with tea if you're more of a tea drinker.
You can get a little fancier with your choice of coffee if you'd like to jazz it up a bit, like with this Cardamom Latte or Homemade Mocha Latte.
You can top this coffee cake with homemade whipped cream, Crème Anglaise, or ice cream if you'd like to turn it into a more decadent dessert.
Love cake? Check out these recipes!
- Old Fashioned Blueberry Buckle
- Scandinavian Almond Cake
- Gluten Free Rhubarb Cake
- Italian Chocolate Hazelnut Cake
How Long Does Coffee Cake Last?
This pumpkin coffee cake should last 2-3 days stored in an airtight container at room temperature.
In the fridge it should last 4-5 days stored in an airtight container.
Can I Freeze It?
Yes, this cake can be frozen and enjoyed at a later time.
HOW TO FREEZE:
- Allow the cake to cool completely before freezing.
- Wrap the cake tightly in plastic wrap or aluminum foil and place the wrapped cake in a heavy-duty plastic freezer bag.
- Label with the date and store up to 3 months.
HOW TO THAW:
- Transfer the cake to the fridge 24 hours before serving.
- The cake may be eaten once thawed or microwaved for a few seconds to heat it up.
Looking for more fall desserts? Don't miss these!
- Classic Apple Pie
- Maple Bourbon Walnut Pie
- Gluten Free Apple Galette
- Cast Iron Apple Crisp
- Maple Bourbon Pecan Pie
- Ina Garten Apple Crisp
- Buttermilk Apple Cake
- Apple Streusel Muffins
Love pumpkin? Check out these recipes!
- Pumpkin Caramel Bread Pudding
- Crustless Pumpkin Cheesecake
- Pecan Pumpkin Waffles
- Maple Glazed Pumpkin Scones
- Pumpkin Spice Panna Cotta
Looking For More Pumpkin Recipes? Don't Miss These!
Gingersnap Marbled Pumpkin Cheesecake
Pumpkin Coffee Cake (Gluten Free)
For The Coffee Cake:
- 1 ¾ scant cups gluten free flour blend equals 210 grams of gluten free flour blend
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- ⅛ tsp. kosher salt
- 1 stick unsalted butter equals ½ cup
- 2 large eggs
- 1 Tbsp. vanilla extract
- ½ cup sugar
- ½ packed cup dark brown sugar or light brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
For The Streusel:
- 1 cup gluten free oats
- ⅓ cup gluten free flour blend
- ½ packed cup dark brown sugar can use light brown sugar
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ⅛ tsp. kosher salt
- 5 Tbsp. unsalted butter melted
For The Coffee Cake:
- Heat oven to 350 degrees Fahrenheit.
- Grease and flour a 9 springform pan or any 9 inch cake pan. Generously grease the pan with butter and swirl 1 Tbsp. of gluten free flour in the pan until it is completely coated. This will prevent the cake from sticking to the pan as it bakes.
- In a mixing bowl, combine 1 ¾ scant cups gluten free flour blend (equals 210 grams and may use measured using a kitchen scale), 2 ½ tsp. baking powder, ½ tsp. baking soda, and ⅛ tsp. kosher salt in a mixing bowl. Stir to combine.
- Add 1 stick (½ cup) of softened unsalted butter to a Kitchen Aid stand mixer and beat for a minute or so using the paddle attachment (you can also use a hand mixer). Add ½ cup sugar and ½ cup packed dark (or light) brown sugar. Beat for 3 minutes on medium speed until light and fluffy.
- Add 1 Tbsp. vanilla extract and 2 large eggs. Beat for another 30 seconds or so.
- Add the flour mixture and 1 cup of pumpkin puree (not pumpkin pie filling) to the butter/sugar mixture alternately, starting and ending with the flour mixture. Add ⅓ of the flour mixture and beat. Add ½ of the pumpkin puree and beat. Continue until all of the flour and pumpkin is added. The batter should be light and fluffy.
For The Streusel:
- Combine 1 cup gluten free oats, ⅓ cup gluten free flour blend, ½ cup packed dark brown (or light brown) sugar, 2 tsp. cinnamon, ¼ tsp. nutmeg, and ⅛ tsp. kosher salt to a bowl. Stir to combine. Drizzle 5 Tbsp. of melted unsalted butter into the mixture and stir to combine. The mixture should be chunky and crumbly.
- Pour the batter into greased and floured pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
- Place pan in oven and bake for 50 minutes at 350 degrees Fahrenheit or until toothpick stuck into the center of the cake comes out clean.
- Remove pan from oven and cool for 2 hours before serving.
- To Serve: Remove the bottom from the springform pan (if using) and cut the cake into slices.
This looks like a tasty treat that would NOT last very long in our house.
It's so tempting to have baked goods sitting around the house!
Yum! Loving everything pumpkin right now, so this is perfect. Would love to make this the next time we have friends over!
It would be perfect for serving to friends!
Marisa Franca @ All Our Way
Streusel topping is one of my favorite. And on top of the pumpkin coffee cake, it is a perfect compliment. I think that would be a great treat at breakfast or in the afternoon. I am pinning.
It is the perfect anytime treat!
Can I eat this for breakfast every day? For the rest of my life? Seriously looks SO good!
I say go for it! 🙂
Kimberly @ Berly's Kitchen
This looks so good! Coffee cake is always a favorite and pumpkin is a great flavor for Fall. I love that you've used Flavahan's Oats. They're a great brand. 🙂
Thanks, Kimberly! Flahavan's is definitely a great brand.
That looks so interesting using oats for the streusel. I love that! So technically this recipe is healthy right?
Never tried oats topping on cake! I can already imagine the crunchy topping and the soft cake in my mouth. It must be such a perfect medley of textures and flavours! Gotta try it soon 🙂
Thanks for sharing!
The oatmeal struesel is a must-try!
Oats in the streusel topping, that’s a new one for me BUT I love the idea! I seriously love sitting down with a cup of tea and enjoying a sweet treat in the morning...or after dinner.....or when the mood hits me! ???? I will be pinning this for a try!
The oats really do add a nice crunch. Hope you enjoy!
I need to share this recipe with one of my aunt's. It looks like the coffee cake she buys all the time from a bakery close to her house, I am sure she has not tried to make it herself yet because she is scared it wouldn't come out right... I am sure she will love this.
Awesome - I hope she enjoys!
Karyl | Karyl's Kulinary Krusade
This looks like such a great Fall dessert! I've never thought to make streussel topping with oatmeal, but what a wonderful way to add a healthier spin to a classic. I'm pinning this recipe for sure
Oh, yes! You've taken coffee cake to the next level with this one! Can't wait to give it a try.
Thanks so much!
Kathryn @ FoodieGirlChicago
This looks like such a yummy fall treat and I love the use of oats for the streussel topping!
Totally perfect for fall!
This looks perfect for a nice fall morning with coffee. I love that oat streusel topping!
I was really surprised that there was no cinnamon or pumpkin pie spice in the actual cake.
I added some. ????
Mine is in the oven ni w, and the streusel is starting to burn a bit. Habe some foil ready for the top.
This is my daughter's birthday cake. I will report back how it turns out.
That sounds great - You can never have too much cinnamon!
Thank you for letting me know that it started to burn a bit. I will make a note in the recipe to cover with foil as it bakes to help prevent this. 🙂