{#glutenfree} Pumpkin Swirl Pecan Crumb Cake for #SundaySupper Fall Foods

#SundaySupper is celebrating the flavors of fall this week.  Creamy swirls of pumpkin, warm spices, and a maple drizzle bring the taste and aroma of autumn to this nutty Gluten-Free Pumpkin Swirl Pecan Crumb Cake. (P.S. – this gluten-free cake isn’t made with a laundry list of crazy ingredients to replace the flour – just almond flour, ground oats, and a little coconut flour).

Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfast

Autumn!  My favorite season!  I love the crisp weather, the sound of the wind rustling through the drying out leaves and the smell of those leaves as they gather on the ground.  The flavors of apple and pumpkin and cinnamon-y, maple-y treats are the only thing that can pull me away form my old standby of chocolate and peanut butter.  Butternut squash soup simmers on the stove, or chili cooks in the crockpot, just waiting to warm you from the inside out.  A cold bottle of hard cider or a mug of hot cider.  Sitting on a hay ride with my boy as we make our way out to the pumpkin patch.  Days where it is cool enough to need jeans, but not so cold that you need to wear a heavy jacket.  Football.

And how am enjoying this transition to my favorite time of the year.  Sitting in my house.  Ugh!

The Bug is still recovering from Thursday’s tonsillectomy.  I love the kid and I know he is in some pain.  But he is also being a pain.  Totally playing on our sympathies to get whatever he wants.  Do you know what it is going to take to break him of the never-ending stream of DVD’s and ice pops?

Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfast

Good thing I had to make this cake twice to get it right.  I needed it.

Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfast

You do too!

I “borrowed” the crumb cake recipe from the awesome Erin of Texanerin Baking.  I love that all of her gluten-free baked goods revolve around three basic flours – almond, coconut, and oat (which is really just oatmeal whizzed up in a food processor).  No tapioca starch.  No millet flour.  No xanthan gum.  This makes gluten-free baking so do-able for anyone.

These flours come together in the perfect crumb for a coffee cake and streusel, and the slightly nutty flavor lends itself perfectly to the fall flavors and spices, which is why adding a pumpkin cream cheese swirl to her basic recipe was totally necessary.  I added a bit more coconut flour and replaced some of the oil with Greek yogurt to compensate for the additional moisture from the pumpkin swirl.

Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfast

Then I added a maple cream cheese drizzle.  It’s not necessary.  But it’s MAPLE. CREAM CHEESE. DRIZZLE.  Umm, yeah.  Just do it…

And on a side note…  if you underbake the cake, it’s still delicious.  Not that I would know from firsthand experience.  I threw the first cake in the trash.  Really! ;-)

Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfastDon’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

And check out all of the amazing Fall recipes at the bottom of this post.

Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfastWhat is your favorite fall flavor?

Gluten-Free Pumpkin Swirl Pecan Crumb Cake
Creamy swirls of pumpkin, warm spices, & maple drizzle bring the taste and aroma of autumn to this nutty Gluten-Free Pumpkin Swirl Pecan Crumb Cake.
Recipe type: Breakfast, Brunch, Dessert
Serves: 9-16
For the pumpkin swirl:
  • ¼ c pumpkin puree (not pie filling)
  • 2 oz. regular or light cream cheese, softened to room temperature
  • 1 egg yolk
  • 2 T light brown sugar
  • ½ t vanilla
  • ½ t pumpkin pie spice
For the crumb cake:
  • 1¼ c almond flour
  • ¼ c oat flour (just place instant or old-fashioned oats in a food processor and pulse until it forms a flour)
  • 3 T coconut flour
  • ⅛ t salt
  • 1 t pumpkin pie spice
  • ⅓ c light brown sugar, firmly packed
  • 2 T canola or vegetable oil
  • 2 T Greek yogurt
  • ½ cup chopped pecans
  • 1 t pumpkin pie spice
  • ½ t baking soda
  • ½ t baking powder
  • 2 large eggs
  • 1 t vanilla extract
  • ½ cup milk (I used almond milk)
For the maple cream cheese drizzle (optional):
  • 1 oz. cream cheese, softened to room temperature
  • 2 T maple syrup
For the pumpkin swirl:
  1. Combine the ingredients in a bowl and whisk until smooth. Set aside.
For the crumb cake:
  1. Grease an 8"x8" baking pan or line with parchment paper.
  2. Preheat oven to 325°F.
  3. In the bowl of a food processor, pulse together the almond flour, oat flour, coconut flour, salt, 1 t pumpkin pie spice, and brown sugar until combined.
  4. Add the oil and Greek yogurt, and and pulse until well combined.
  5. Transfer this mixture to a large bowl and set aside.
  6. For the topping, return ½ c of the flour mixture to the food processor.
  7. Add the pecans and additional 1 t pumpkin pie spice, and pulse a couple of times to combine and form loose crumbs.
  8. To the reserved dry mixture, stir in the the baking soda and baking powder.
  9. Add the eggs, vanilla and milk and stir until smooth.
  10. Pour batter into the prepared pan.
  11. Drop and drizzle small spoonfuls of the reserved pumpkin mixture across the top of the batter.
  12. Sprinkle the pecan crumb mixture evenly over the top of the batter.
  13. Bake for 40-45 minutes. A toothpick inserted in the middle should come out clean (perhaps only a little of the pumpkin mixture on it, but not cake batter) and it will not jiggle in the middle.
  14. Cool the cake completely, and drizzle with the maple cream cheese drizzle, if desired, or another glaze, or just sprinkle with powdered sugar.
  15. Store the cake, covered, in the refrigerator for up to 4 days.
For the maple cream cheese drizzle:
  1. Blend together the maple syrup and cream cheese. I like to throw it in the fridge to thicken up a bit before using. Also, if your cream cheese gives you a hard time and won't make a smooth glaze, you can press the mixture through a fine mesh sieve several times.


Gluten-Free Pumpkin Swirl Pecan Crumb Cake | cupcakessndkalechips.com | #glutenfree #pumpkin #crumbcake #breakfast

Looking for some more fall flavors?

Maple-Pumpkin-Spice-Granola-Bars-2-wm.jpg Cranberry-Cider-Gravy-with-Pork-Chops-2-wm.jpg Browned-Butter-Whipped-Butternut-Squash-Cupcakes-Kale-Chips-2013-3-wm.jpg

Plus all of these from the #SundaySupper folks…

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:


Want to see lots more yummy food from me and my friends, and cute pictures of my kids? 

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  1. says

    You write with such eloquence and love of Mother Nature’s autumn landscapes. I do hope your boy recovers soon and you can enjoy, Brianne! In the meantime, your dessert does sound like its bringing big smiles to everyone in your household. I appreciate the pared down list of ingredients and the savings for the budget =)

  2. says

    Oh wow, this looks fantastic! Those laundry lists are what so often scare me away from gluten-free baking, to be honest. This sounds entire doable, not at all scary, and absolutely irresistible. Mmmmm…..

  3. says

    No way! I came over here from my pumpkin roundup thread and as soon as I saw this cake, I knew I had to share it on FB (do I have permission to download + tag + link? :))

    Then I skimmed over the ingredients and thought, “Oooh! This sounds great! Totally my kind of cake.”

    Then I actually read it. Hahaha. Thank you for linking to me! I’m so happy that you liked the cake. And your version sounds sooo much better. And hey – you noticed I only use non-funky flours! I’m impressed.

    This totally made me day. Thank you. :)

    (By the way, the rating stars aren’t working!)

    • says

      I actually meant to tell you I adapted your recipe, but have been crazy after my son’s surgery. But as soon as I read your recipe, I wanted to try it, and when you said berries, I thought apples or pumpkin. I may try apples too. Feel free to share. Thanks!

  4. says

    I hope your little guy gets better soon so that he can stop bugging you, Brianne ;) Gluten free recipes always scare me away with the unique flours (I really don’t want to buy a bag of xanthum gum or whatever it’s called. I’ll never use it all!) so I appreciate that this recipe utilizes flours I can easily obtain and incorporate into different recipes. Crumb cakes are the best and you’re right, you definitely needed the maple cream cheese drizzle (because there’s no reason in the world NOT to!).

  5. says

    I’m truly enjoying the design and layout of your website.
    It’s a very easy on the eyes which makes it much more pleasant for me
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