Gluten Free Pumpkin Coffee Cake with Pecan Streusel

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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?

• 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

Creamy swirls of pumpkin, warm spices, and maple drizzle bring the taste and aroma of autumn to this nutty crumb cake for breakfast or dessert

Servings: 16 pieces

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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 Facts

Gluten Free Pumpkin Coffee Cake with Pecan Streusel

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.

Author: Brianne @ Cupcakes & Kale Chips, adapted from Texanerin's Gluten-Free Coffee Cake

Course: Breakfast, Brunch, Dessert

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Enjoy!

Originally published on Sep 22, 2013.