Gluten Free Pumpkin Coffee Cake with Pecan Streusel
Gluten Free Pumpkin Coffee Cake with Pecan Streusel is one of fall’s best gluten-free pumpkin recipes! Creamy swirls of pumpkin cheesecake, warm pumpkin spice, and a maple drizzle bring the taste and aroma of autumn to this nutty free pumpkin crumb cake. And with just a short list of ingredients to replace the usual wheat flour, it’s an easy gluten free holiday breakfast. You only need almond flour, oat flour (or ground oatmeal), and coconut flour to make this gluten free pumpkin swirl pecan crumb cake.
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 things like Gluten Free Apple Cider Donut Cake and Gluten Free Chocolate Pumpkin Spice Cake 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 the World’s Best Chili cooks in the crockpot, just waiting to warm you from the inside out. A maybe you are sipping on a Spiced Apple Cider Moscow Mule or a mug of hot cider.
Sitting on a hay ride with my boy as we make our way out to the pumpkin patch are pure joy. Days where it is cool enough to need jeans, but not so cold that you need to wear a heavy jacket are heaven. Football.
‘Tis the season to make gluten free pumpkin coffee cake.
Gluten Free Pumpkin Crumb Cake with Pecan Streusel
I “borrowed” the gluten free coffee cake recipe from the awesome Erin of Texanerin Baking. 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. Top that with a maple cream cheese drizzle, and you have the perfect blend of everything you love about autumn in one moist, tender slice.
What flours do you need to make this gluten free pumpkin coffee cake?
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This recipe uses three basic flours – almond, coconut, and oat. And you can either buy oat flour, or just whizz up some oatmeal in a food processor). No tapioca starch, millet flour, xanthan gum, or anything else. This makes gluten-free baking so do-able for anyone.
How do you make Gluten Free Pumpkin Coffee Cake with Pecan Streusel?
What are some more gluten free pumpkin breakfast recipes?
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- Pumpkin Spice Latte Overnight Oats will kickstart your morning, no Starbucks run needed.
- Pumpkin Spice Chocolate Oatmeal will make you think you are eating chocolate pudding for breakfast.
- Flourless Oatmeal Nutella Pumpkin Muffins are pumpkinnny, chocolaty, and whipped up in a blender in minutes.
- Pumpkin Pie Greek Yogurt Parfaits totally justify leftover pie for breakfast, and you can use and Mini Crustless Pumpkin Pies that don’t get eaten on Thanksgiving.
- Healthy Pumpkin Pancakes from Well Plated are made in the blender with gluten free buckwheat flour.
- Slow Cooker Pumpkin Butter from Mom on Timeout can be slathered on pretty much anything.
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What do you need to make Gluten Free Pumpkin Coffee Cake?
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- 8 INCH SQUARE CAKE PAN – I love that this cake is baked in an 8 inch square baking pan, so it doesn’t make a ton. I’m not always feeding a crowd and don’t want to always have too many baked goods in the house, which makes this the perfect size for our family of four. Even though these pans are nonstick, I do like to line the pan with parchment paper so I can easily pull out the entire cake.
- FOOD PROCESSOR – The cake batter and streusel topping are actually made in a food processor. It doesn’t get any easier! I use an older model of this Hamilton Beach Stack and Snap, but I would like to get that newer model.
- MINI SPATULAS – I have these mini spatulas that I use all the time. There are three different shapes and each works better for different things. They are so convenient for scraping things out of the crevices of your food processor.= and smoothing the batter into the pan. Since this is baked in an 8 inch baking pan, you don’t really need a giant spatula.
Gluten Free Pumpkin Coffee Cake with Pecan Streusel
This easy gluten free pumpkin crumb cake recipe has a pumpkin cheesecake swirl, pumpkin spice, and a crumbly nut topping. You only need almond flour, oat flour, and coconut flour and no starches or gums, making this a simple gluten free baking recipe. In just minutes you can whip it up and have the aroma those warm autumn spices all through your kitchen. Then pour a cup of coffee or tea and cut yourself a slice. Perfect for a holiday breakfast or dessert.
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Gluten Free Pumpkin Coffee Cake with Pecan Streusel
Ingredients
For the pumpkin swirl:
- 1/4 cup pumpkin puree (not pie filling)
- 2 oz. regular or light cream cheese, softened to room temperature
- 1 egg yolk
- 2 Tablespoons light brown sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
For the crumb cake:
- 1 1/4 cup almond flour
- 1/4 cup oat flour (our can purchase or place instant or old-fashioned oats in a food processor and pulse until it forms a flou)
- 3 Tablespoons coconut flour
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup light brown sugar, firmly packed
- 2 Tablespoons canola oil (or vegetable, avocado, or other neutral oil)
- 2 Tablespoons plain Greek yogurt
- 1/2 cup chopped pecans
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (can also use almond milk)
For the maple cream cheese drizzle (optional):
- 1 oz. regular or light cream cheese, softened to room temperature
- 2 Tablespoons maple syrup
Instructions
For the pumpkin swirl:
- Combine the ingredients in a bowl and whisk until smooth. Set aside.
For the crumb cake:
- Grease an 8"x8" baking pan or line with parchment paper.
- Preheat oven to 325°F.
- 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.
- Add the oil and Greek yogurt, and and pulse until well combined.
- Transfer this mixture to a large bowl and set aside.
- For the topping, return 1/2 cup of the flour mixture to the food processor.
- Add the pecans and additional 1 teaspoon pumpkin pie spice, and pulse a couple of times to combine and form loose crumbs.
- To the reserved dry mixture, stir in the the baking soda and baking powder.
- Add the eggs, vanilla and milk and stir until smooth.
- Pour batter into the prepared pan.
- Drop and drizzle small spoonfuls of the reserved pumpkin mixture across the top of the batter.
- Sprinkle the pecan crumb mixture evenly over the top of the batter.
- 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.
- Cool the cake completely, and drizzle with the maple cream cheese drizzle, if desired, or another glaze, or just sprinkle with powdered sugar.
- Store the cake, covered, in the refrigerator for up to 4 days.
For the maple cream cheese drizzle:
- 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.
Nutrition
Enjoy!
Originally published on Sep 22, 2013.
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CG says
This sounds yummy! What can I use instead of coconut flour? And also instead of Greek yogurt? I can’t have those two things. So a great substitute would be helpful because I really want to make this! Thanks.
Brianne Cupcakes & Kale Chips says
Thanks for your comment. As far as substitutions go, you can use sour cream instead of Greek yogurt. The coconut flour is pretty important to making the recipe work, because it absorbs a lot of the moisture. If you don’t need it to be gluten free, you can use all-purpose flour instead. Otherwise, you can try just using a little more almond flour, but I can’t promise a good result because I’ve never tried making it that way. Good luck!
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Pop Chef says
Thanks for sharing this GF recipe. It does seem reasonably easy to make.
Brianne Izzo says
It was definitely pretty straighforward. And yummy!
Erin @ Meaningful Eats says
Wow this sounds fantastic! Such a yummy combination!
Brianne Izzo says
Thanks – I do love pumpkin and pecan in the fall!
Michele says
Yum! Gonna try this with bean flour instead of oats:) Pinned! I posted scrappy pumpkin note board to the Tatertots party. Swing by. GF since 2004
Nancy @ gottagetbaked 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!).
Martin D Redmond says
Great looking dessert, and I absolutely love the combination of pecans and pumpkin. Bet that maple cream really make it pop too! Thanks for sharing!
Meghan @ The Tasty Fork says
This looks so good! I need to do more gluten free baking! Pinned and thanks for linking up to Wake Up Wednesdays!
Erin @ Texanerin Baking 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!)
Brianne Izzo 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!
Kelly @ old blue silo says
I am always looking for great gluten free recipes. Finally a pumpkin one! Pinned. Can’t wait to make this 🙂
Brianne Izzo says
Thanks! I hope you do get to try it!
Heather @ French Press says
what a gorgeous cake, and I LOVE that it’s GF
Brianne Izzo says
Thanks Heather!
Angie | Big Bears Wife says
YAY! Pinning this now! Will be making this for my brother’s g/f soon!
Brianne Izzo says
Hope she loves it! Enjoy!
Hayley @ The Domestic Rebel says
Pumpkin swirl and pecans? And the CRUMB. Boy, do I love the crumb. Dying over this beauty, Brianne!!
Brianne Izzo says
Thanks Hayley – crumbs make everything better!
Amy Kim (@kimchi_mom) says
Decadent and luscious AND gluten-free?! Looks great!
Brianne Izzo says
Thanks Amy!
Meghan @ The Tasty Fork says
This looks great!! I love how it’s gluten free and not loaded with sugar. Pinned!
Brianne Izzo says
Thanks Meghan! Though I think eating a quarter of it negates that it isn’t terribly unhealthy 🙂
Shaina says
Yum times a million. I want this. Right. Now.
Brianne Izzo says
Haha, thanks!
Liz says
I adore pumpkin desserts…and if it’s topped with streusel, even better! What a yummy treat, Brianne!
Brianne Izzo says
Streusel makes everything better!
Sarah Reid, RHNC (@jo_jo_ba) says
Aaand I’m hungry again 🙂
Brianne Izzo says
I hear ya!!
Courtney @ Neighborfood says
I love finding a good gluten free recipe that doesn’t involve going out and buying 7 different flours I probably won’t use again. This is a keeper for sure!
Brianne Izzo says
I know. I try to keep gluten free as simple as possible.
Jennifer @ Peanut Butter and Peppers says
Your cake is just beautiful! I would love some with my morning coffee!
Brianne Izzo says
Thanks! I’m a tea girl myself 🙂
Heather @girlichef 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…..
Brianne Izzo says
Yes, I’ve started finding recipes like this that make gluten free baking more approachable.
[email protected] & Trinkets says
I just went crazy trying to come up with something for my cousin, who has a wheat allergy, and I was out of gluten free flour mix. Now I wish I could go back in time and just make these! They look amazing.
Brianne Izzo says
After discovering recipes like this, I’m ready to toss all the different flour combos and just keep these things on hand.
Laura Dembowski says
This cake is the perfect celebration of fall! There is no way anyone would know it’s gluten free!
Brianne Izzo says
Definitely does not have the usual gluten free flavor with the oat and almond flour combo.
Family Foodie says
What a gorgeous cake and beautiful photography!
Brianne Izzo says
Thanks Isabel. Prettier than last week’s recipe 🙂
Constance Smith @FoodieArmyWife says
What an absolutely perfect autumn treat. Pecans, pumpkin and crumb topping – 🙂
Brianne Izzo says
All of my favorite autumn flavors.
Nicole @ Daily Dish Recipes says
gah, I saw this pictured this morning on instagram and couldn’t wait to get here to tell you how fabulous they look! This recipe is amazing and I absolutely love that it’s gluten free.
Brianne Izzo says
Thanks Nicole – yeah this is one set of photos that I actually was super-happy with. Tastespotting didn’t agree 🙁
Marjory @ Dinner-Mom says
What a nice gluten-free crumb cake. With I could have some with my tea this morning as I am drooling over all these delicious foods for #SundaySupper!
Brianne Izzo says
Thanks so much! I had to hide it in the freezer to not polish off the second one.
Paula @ Vintage Kitchen Notes says
I find that many gf cakes are almost better than regular ones. I already pinned this one. It has all the right flavors Brianne, and maple drizzling? absolutely perfect!
Brianne Izzo says
Thanks Paula! Yes, I think if ypu use the right flours, they add so much more flavor than regular white flour.
The Ninja Baker 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 =)
Brianne Izzo says
It really is my favorite time of year.