Pumpkin Coffee Cake (Gluten Free)
This gluten free Pumpkin Coffee Cake recipe is moist and baked with a crunchy cinnamon oatmeal streusel topping. The perfect fall dessert!
Servings: 8
Calories: 414kcal
Ingredients
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
Instructions
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.
Notes
Recipe adapted from Pretty Simple Sweet.
Dark or light brown sugar can be used in this recipe. Dark brown sugar has a deeper flavor that tastes more like molasses.
Use a round 9" cake pan if you do not have a springform pan.
Oats are naturally gluten free, but may be processed in a facility that also processes other products with gluten and cross-contamination can occur. Make sure to choose a brand of oats that are certified gluten free if gluten is an issue for you.
Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is sweetened and spiced, which will alter the flavor of this recipe.
Nutrition
Serving: 2cups | Calories: 414kcal | Carbohydrates: 54g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 296mg | Potassium: 168mg | Fiber: 3g | Sugar: 41g | Vitamin A: 5421IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg