Pumpkin Coffee Cake

Moist and fluffy Pumpkin Coffee Cake with a crisp crumble topping and sweet pumpkin vanilla bean glaze. This recipe is full of warm and cozy flavors thanks to cinnamon and pumpkin pie spice. Just imagine, the fresh baked aroma of coffee cake but with a pumpkin twist!

I love enjoying a slice of this with my morning coffee or as an after dinner treat. It’s the ultimate Fall comfort food that’s perfect for breakfast, a snack, or even dessert. Not to mention, this pumpkin coffee cake will have you feeling ready for Fall from the first bite!

For another classic breakfast with a pumpkin twist, check out my Gluten Free Pumpkin Pancakes. Fluffy pancakes infused with the warming spices of cinnamon and clove, these are Fall in pancake form!

Ingredients in this Healthy Pumpkin Coffee Cake

Eggs – Add structure and volume to this gluten free coffee cake. I haven’t experimented with a vegan substitute yet but comment below if you give it a try.

Pumpkin Puree – Make sure you’re using 100% pumpkin puree and *not* pumpkin pie filling. An easy mistake to make that would alter the overall texture and flavor of this recipe!

Coconut Sugar + Maple Syrup – My favorite refined-sugar free sweeteners to use.

Coconut Oil – Adds moisture to this pumpkin coffee cake without giving any coconut flavor. Make sure to melt it then let it cool before mixing with other ingredients.

Almond Milk – I suggest using an unsweetened variety or just make your own. Cashew milk would also work well in this recipe.

Almond Flour + Coconut Flour – Two gluten free flours that pair well to create a soft and fluffy cake-like texture. I like to buy from Bob’s Red Mill for both of these flours.

Pumpkin Pie Spice – An absolute need for any fall inspired recipe! I buy most all of my spices from Watkins 1868, they’re high quality and fair prices.

How to Make Pumpkin Coffee Cake

1. Preheat the oven to 350F and line a 9”x9” tray with parchment paper.
2. In a large bowl, whisk together eggs, pumpkin puree, coconut sugar, melted coconut oil, almond milk, maple syrup, and vanilla extract.
3. To the same bowl, add the remaining dry ingredients – almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
4. To the parchment-lined 9”x9” pan, use a spatula to spread into a single layer- batter will be thick.
5. Sprinkle on the crumble topping, using your fingers to press lightly into the batter so it sticks.
6. Move pan to the oven and bake at 350F for ~35-45 minutes (mine took 40 minutes). Cake top and edges should be nicely browned, and a knife/toothpick inserted in the middle should come out batter-free. Remove from the oven and let cool.

Vegan Crumble for Pumpkin Coffee Cake

The vegan crumble for this pumpkin coffee cake is easy and adds the perfect crunch on top. All you’ll need is walnuts, oat flour, vegan butter, maple syrup, coconut sugar, vanilla extract, and salt.

For the oat flour (if you didn’t buy and want to make yourself) simply blend rolled oats in a high-speed blender (or food processor) until a fine flour forms. And for vegan butter, I swear by the brand Miyoko’s Creamery – it has the best texture and flavor!

To make the vegan crumble it’s as easy as combining all the ingredients in a small bowl and using a pastry cutter (or knife & fork) to cut the mixture. This should create big crumbles with the wet and dry ingredients, the mixture should stick together easily too.

Pumpkin Vanilla Glaze Recipe

This pumpkin inspired vanilla bean glaze is technically optional but I highly recommend you add it. The glaze adds a creamy and sweet addition to this pumpkin coffee cake that’s too good to resist!

It’s made with 4 simple ingredients yet adds such a pop of pumpkin flavor to finish off this Fall-themed coffee cake. All you have to do is mix powdered sugar, vanilla bean paste (or vanilla extract), pumpkin pie spice, and a bit of almond milk to make a creamy and delicious glaze.

Drizzle it overtop the pumpkin coffee cake and thank me later!

Gluten Free Pumpkin Recipes

Since the weather doesn’t feel like fall yet here in Texas, I’m all about baking some pumpkin-themed sweets to set the scene! Put on some jazzy tunes, light a candle, and get in the fall spirit with these gluten free pumpkin recipes:

Pumpkin Sugar Cookies – This pumpkin spice twist on the classic sugar cookie might just become your new favorite. The inside is soft and fluffy while the outside gets crisp while baking. The cinnamon sugar sprinkled overtop also adds a nice crisp + sweet bite to these pumpkin sugar cookies!

Pumpkin Pie Bars – Think of pumpkin pie but in bar form … easier and just as delicious! The soft shortbread-like crust is topped with a creamy pumpkin pie layer that’s sweet and cozy. Top with whipped cream, ice cream, or a dusting of powdered sugar and thank me later 🙂

Pumpkin Oat Muffins –  A soft and fluffy muffin made extra hearty with oats and the warm flavor of pumpkin spice. These are the perfect breakfast, snack, or even dessert for cool autumn days and all things cozy!

And if you try any of these recipes, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Pumpkin Coffee Cake 🙂

Pumpkin Coffee Cake

Author Casey Colodny

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Total: 50 minutes minutes

Servings: 9 bars

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Soft and fluffy pumpkin coffee cake infused with cinnamon and pumpkin pie spice for the ultimate cozy feels. A walnut oat crumble adds a crisp bite while the pumpkin vanilla bean glaze is sweet and creamy.

Ingredients

Wet

• 2 ea large eggs
• ½ cup pumpkin puree (not pumpkin pie filling)
• ⅔ cup coconut sugar
• ½ cup coconut oil melted & cooled
• ½ cup almond milk
• ⅓ cup pure maple syrup
• 2 tsp vanilla extract

Dry

• 3 cups super fine blanched almond four
• ¼ cup coconut flour
• 2 tbsp pumpkin pie spice
• 2 tsp ground cinnamon
• 1 tbsp baking powder
• 1 tsp baking soda
• ¼ tsp salt

Crumble Topping

• ½ cup raw walnuts rough chopped
• ⅓ cup oat flour
• 2 tbsp vegan butter cubed
• 1 tbsp maple syrup
• 1 tbsp coconut sugar
• 1 tsp pumpkin pie spice
• 1/8 tsp salt

Pumpkin Vanilla Bean Glaze (optional)

• ½ cup powdered sugar
• 1 tsp vanilla bean paste or sub vanilla extract
• 1 tsp pumpkin pie spice
• 1-2 tsp water or almond milk to thin

Instructions

• Preheat the oven to 350F and line a 9”x9” tray with parchment paper.
• In a large bowl, whisk together eggs, pumpkin puree, coconut sugar, melted coconut oil, almond milk, maple syrup, and vanilla extract.
  
• To the same bowl, add the remaining dry ingredients – almond flour, coconut flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Stir until just combined.
  
• Prepare the cinnamon streusel filling – in a small bowl, combine the roughly chopped walnuts, oat flour, vegan butter, maple syrup, and coconut sugar with a fork or pastry cutter until you have big crumbles. Mixture should stick together easily.
  
• To the parchment-lined 9”x9” pan, use a spatula to spread into a single layer – batter will be thick. Sprinkle on the crumble topping, using your fingers to press lightly into the batter so it sticks.
  
• Move pan to the oven and bake at 350F for ~35-45 minutes (mine took 40 minutes). Cake top and edges should be nicely browned, and a knife/toothpick inserted in the middle should come out batter-free. Remove from the oven and let cool.
  
• Optional – whisk together ingredients for homemade pumpkin pie spice vanilla bean glaze and top cake with the glaze. Enjoy!
  

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