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This gluten-free pumpkin coffee cake is an easy crumb cake recipe swirled with pumpkin spice and topped with a buttery pecan crumble. I drizzle the top with maple cream cheese icing for the perfect finish. It’s the best cozy slice with a cup of coffee or tea!
Looking for more delicious and gluten-free fall breakfast ideas? Try these fluffy pumpkin pancakes and these easy pumpkin muffins, next.
Autumn! My favorite season! I love the crisp weather, the sound of wind rustling through dried leaves, and the smell of all things pumpkin baking in the oven. For this pumpkin coffee cake, I put a cozy pumpkin spice spin on this gluten-free coffee cake recipe from Erin at Good Life Eats, which she makes with a combination of almond, oat, and coconut flours.
The result is the perfect gluten-free fall breakfast (or dessert) that also doubles as a snack. Every bite is swirled with pumpkin cream cheese filling, baked beneath a crunchy pecan crumble topping. I couldn’t resist drizzling over some maple icing for the occasion. Pour a cup of coffee or tea, cut yourself a piece, and enjoy the perfect bite of fall!
Why I Love This Pumpkin Coffee Cake Recipe
- It’s made with gluten-free flour. Almond flour, oat flour, and coconut flour keep this pumpkin crumb cake gluten-free, while the slightly nutty flavors round out the spices in the cake perfectly.
- Easy to make. This pumpkin crumb cake is quick enough to make on a weekend morning. It’s warm from the oven in under an hour, and the leftovers keep well if you’d prefer to make it ahead.
- Maple cream cheese icing. Finally, I top this pumpkin coffee cake with a maple cream cheese drizzle. It’s the best blend of everything I love about autumn in one moist, tender slice.
Ingredients You’ll Need
You’ll find the printable ingredients list with the full amounts in the recipe card after the post. In the meantime, here’s a short overview along with some ingredient notes.
For the Pumpkin Swirl
- Pumpkin puree – Make sure you’re using 100% pumpkin puree and not canned pumpkin pie filling.
- Cream cheese – Softened to room temperature. You can use regular or light cream cheese.
- Egg yolk – Just one yolk, for extra richness.
- Brown sugar – I use light brown sugar, but dark brown sugar works, too.
- Vanilla – For the best flavor, be sure to use real vanilla extract or an equal amount of vanilla paste.
- Spices – Use homemade pumpkin pie spice or store-bought. You can also substitute this spice blend with cinnamon, or any combination of cinnamon, nutmeg, ginger, and allspice.
For the Coffee Cake
- Gluten-free flour – This recipe uses almond flour for structure and flavor, coconut flour to absorb moisture, and oat flour for texture. You can buy oat flour from the store or make your own by grinding certified gluten-free oats in a food processor until you reach a fine powder.
- Brown sugar
- Canola oil – You can also use another vegetable oil, avocado oil, or otherwise neutral-flavored oil.
- Plain Greek yogurt – This can be nonfat, low-fat, or whole milk yogurt. Regular plain yogurt also works if you don’t have Greek.
- Chopped pecans – You can substitute pecans with walnuts if needed.
- Pumpkin pie spice
- Baking soda and baking powder – You’ll need both. Check the dates on the packages to make sure the leavening hasn’t expired.
- Eggs – At room temperature.
- Vanilla
- Milk – Any dairy or nondairy milk can be used.
Maple Cream Cheese Icing (Optional)
- Cream cheese – Again, make sure it is soft.
- Maple syrup – Real pure maple syrup gives the glaze a better flavor than artificial pancake syrup.
How to Make Pumpkin Coffee Cake
This easy pumpkin coffee cake recipe comes together in about 10 minutes before your oven takes over. I love baking this when I know we’re expecting friends and family for brunch. It doesn’t take a ton of effort, with just a few simple steps:
- Make the pumpkin swirl. Start by combining all the ingredients for the pumpkin cream cheese in a bowl, and whisk until that’s smooth.
- Begin the cake batter. Meanwhile, pulse almond flour, oat flour, coconut flour, salt, pumpkin pie spice, and brown sugar in a food processor. Stream in the oil and Greek yogurt. Once that’s combined, use a spatula to transfer most of the mixture to a bowl, leaving about 1/2 cup behind to make the streusel.
- Make the streusel. Add pecans to the food processor, plus pumpkin pie spice. Pulse a few more times to make a crumb.
- Finish the cake batter. Now, stir the leavening, eggs, vanilla, and milk into the bowl with the batter mixture from earlier. Pour that out into a greased square baking pan. Sprinkle the pecan crumble evenly over top.
- Bake. Bake the coffee cake at 325°F for 40-45 minutes, until a toothpick comes out clean.
- Cool and glaze. Finally, cool the cake completely on a wire rack. Whisk together the maple syrup and cream cheese for the glaze, and drizzle it over the cake before slicing.
Recipe Tips
- Don’t let your cake get stuck. You can just spray the pan well with nonstick cooking spray. But I prefer to line it with parchment paper to ensure it comes out nicely. This also allows you to lift out the entire cake to cut even squares.
- Be careful not to overbake. While you want a toothpick to come out clean, don’t be fooled by seeing a little of the pumpkin swirl mixture on the toothpick. Once it is done, it should be mostly clean and the cake won’t jiggle in the center anymore.
- Tips for the glaze. I like to refrigerate the glaze for a short time to thicken it up a bit before using it. Also, if your cream cheese isn’t softened enough and you don’t end up with a smooth glaze, you can press the mixture through a fine mesh sieve several times.
- Change it up. You can also use this same base recipe and technique to make eggnog coffee cake and cranberry orange coffee cake.
How to Store
- At room temperature. Keep this gluten-free pumpkin crumb cake wrapped tightly on the counter for a day or two. It’s certainly a treat that you can make the day before a holiday brunch!
- In the fridge. To extend this cake’s shelf life, I recommend refrigerating it. Pumpkin coffee cake lasts about 4 days in the fridge when it’s stored airtight.
- Freeze. Wrap slices or the entire cake tightly in plastic wrap. You can place the wrapped cake in a plastic freezer storage bag for extra protection from freezer burn. Freeze for up to 2 months and thaw it overnight in the refrigerator, or pop the cake in the microwave.
Shop the Recipe
Last updated on Oct 11, 2024 7:06 pm
Gluten Free Pumpkin Coffee Cake
This gluten-free pumpkin coffee cake is an easy fall crumb cake swirled with pumpkin spice and topped with a crunchy pecan crumble and maple cream cheese icing.
Servings: 16 pieces
Ingredients
For the Pumpkin Swirl
- 1/4 cup pumpkin puree (not pie filling)
- 2 ounces 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 flour)
- 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 ounce 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.
Make 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.
Add 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 Facts
Gluten Free Pumpkin Coffee Cake
Amount Per Serving (1 slice)
Calories 167
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 38mg13%
Sodium 94mg4%
Potassium 68mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 715IU14%
Vitamin C 0.2mg0%
Calcium 59mg6%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
Did you make this?
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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.
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!
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
to come here and visit more often. Did you hire out a developer to create your theme?
Great work!
Thanks for sharing this GF recipe. It does seem reasonably easy to make.
It was definitely pretty straighforward. And yummy!
Wow this sounds fantastic! Such a yummy combination!
Thanks – I do love pumpkin and pecan in the fall!
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
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!).
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!
This looks so good! I need to do more gluten free baking! Pinned and thanks for linking up to Wake Up Wednesdays!
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!)
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!
I am always looking for great gluten free recipes. Finally a pumpkin one! Pinned. Can’t wait to make this 🙂
Thanks! I hope you do get to try it!
what a gorgeous cake, and I LOVE that it’s GF
Thanks Heather!
YAY! Pinning this now! Will be making this for my brother’s g/f soon!
Hope she loves it! Enjoy!
Pumpkin swirl and pecans? And the CRUMB. Boy, do I love the crumb. Dying over this beauty, Brianne!!
Thanks Hayley – crumbs make everything better!
Decadent and luscious AND gluten-free?! Looks great!
Thanks Amy!
This looks great!! I love how it’s gluten free and not loaded with sugar. Pinned!
Thanks Meghan! Though I think eating a quarter of it negates that it isn’t terribly unhealthy 🙂
Yum times a million. I want this. Right. Now.
Haha, thanks!
I adore pumpkin desserts…and if it’s topped with streusel, even better! What a yummy treat, Brianne!
Streusel makes everything better!
Aaand I’m hungry again 🙂
I hear ya!!
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!
I know. I try to keep gluten free as simple as possible.
Your cake is just beautiful! I would love some with my morning coffee!
Thanks! I’m a tea girl myself 🙂
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…..
Yes, I’ve started finding recipes like this that make gluten free baking more approachable.
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.
After discovering recipes like this, I’m ready to toss all the different flour combos and just keep these things on hand.
This cake is the perfect celebration of fall! There is no way anyone would know it’s gluten free!
Definitely does not have the usual gluten free flavor with the oat and almond flour combo.
What a gorgeous cake and beautiful photography!
Thanks Isabel. Prettier than last week’s recipe 🙂
What an absolutely perfect autumn treat. Pecans, pumpkin and crumb topping – 🙂
All of my favorite autumn flavors.
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.
Thanks Nicole – yeah this is one set of photos that I actually was super-happy with. Tastespotting didn’t agree 🙁
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!
Thanks so much! I had to hide it in the freezer to not polish off the second one.
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!
Thanks Paula! Yes, I think if ypu use the right flours, they add so much more flavor than regular white flour.
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 =)
It really is my favorite time of year.