A warm slice of gluten free pumpkin coffee cake with your morning brew, filling your kitchen with the cozy aroma of pumpkin spice and cinnamon. This isn't just another fall recipe; it's the breakfast treat that'll make you forget traditional coffee cakes even exist. Whether you're managing celiac disease or simply choosing a gluten-free lifestyle, this gluten free pumpkin coffee cake delivers the same tender crumb and rich flavor you crave.
I've spent years perfecting this recipe, and trust me, your family won't believe it's gluten free. The secret? A carefully balanced blend of gluten free flours that creates that perfect coffee cake texture; moist, fluffy, and absolutely irresistible. This gluten free pumpkin coffee cake has become my go-to for fall brunches, holiday gatherings, and those chilly mornings when you need something special.
Why This Gluten Free Pumpkin Coffee Cake Recipe Stands Out
Most gluten free baked goods get a bad reputation for being dry or crumbly, but this gluten free pumpkin coffee cake breaks all those rules. The pumpkin puree adds natural moisture while keeping the cake incredibly soft for days. Unlike other recipes that rely on complicated ingredient lists, this one uses accessible gluten free baking ingredients you can find at any grocery store.
What makes this recipe truly special is the balance between the spiced pumpkin cake layer and the buttery cinnamon streusel topping. The streusel adds that satisfying crunch that contrasts beautifully with the tender cake underneath. I've tested this gluten free pumpkin coffee cake recipe dozens of times, adjusting ratios and techniques until it became foolproof. Whether you're baking for Thanksgiving brunch or a casual weekend breakfast, this cake delivers consistent, bakery-quality results every single time.
Jump to:
- Why This Gluten Free Pumpkin Coffee Cake Recipe Stands Out
- Ingredients
- Instructions
- Expert Cooking Tips
- Recipe Variations & Substitutions
- Equipment Recommendations for Perfect Results
- Storage & Meal Prep Tips
- The Secret That Changed Everything
- FAQ
- Your Fall Baking Adventure Starts Here
- Related
- Pairing
- Gluten Free Pumpkin Coffee Cake Recipe
Ingredients
For the Coffee Cake:
- Gluten free all-purpose flour blend (with xanthan gum)
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Melted coconut oil or butter
- Eggs (room temperature)
- Sour cream or dairy-free yogurt
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Vanilla extract
For the Streusel Topping:
- Gluten free oat flour
- Brown sugar (packed)
- Cold butter or dairy-free alternative
- Ground cinnamon
- Pinch of salt
For the Optional Glaze:
- Powdered sugar
- Milk or dairy-free milk
- Vanilla extract
See recipe card for quantities.
Instructions
Step 1: Prepare Your Baking Setup
- Preheat your oven to 350°F (175°C) and position the rack in the center.
- Grease a 9x9-inch baking pan with butter or coconut oil, then line with parchment paper for easy removal.
- Set out all ingredients to reach room temperature, especially eggs and sour cream, which help create a smoother batter.
- Make the streusel first by combining oat flour, brown sugar, cinnamon, and salt in a small bowl.
- Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs, then refrigerate.
Step 2: Mix the Wet Ingredients
- Whisk together the pumpkin puree, melted coconut oil, and sugar in a large mixing bowl until well combined.
- Add eggs one at a time, beating well after each addition to incorporate air into the batter.
- Stir in the sour cream and vanilla extract until the mixture is smooth and creamy.
- The batter should look glossy and thick at this stage; this moisture is what keeps your gluten free pumpkin coffee cake tender.
Step 3: Combine Dry Ingredients and Assemble
- In a separate bowl, whisk together the gluten free flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no flour streaks remain.
- Avoid overmixing, which can make gluten free cakes dense; stop as soon as everything is combined.
- Pour the batter into your prepared pan and smooth the top with an offset spatula.
- Remove the streusel from the refrigerator and crumble it evenly over the cake batter, covering the entire surface.
Step 4: Bake and Finish
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Check at 35 minutes; if the streusel is browning too quickly, tent the pan loosely with aluminum foil.
- Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack.
- If using the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
- Allow the glaze to set for 10 minutes before slicing and serving your beautiful gluten free pumpkin coffee cake.
Expert Cooking Tips
Getting the perfect texture in gluten free baking requires a few insider tricks that make all the difference.
- Flour Blend Matters: Use a quality gluten free all-purpose flour blend that contains xanthan gum. Brands like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure work beautifully. If your blend doesn't include xanthan gum, add ½ teaspoon to prevent crumbling.
- Room Temperature is Key: Cold eggs and dairy can cause the batter to seize up and become lumpy. Let ingredients sit out for 30 minutes before baking, or quick-warm eggs by placing them in warm water for 5 minutes.
- Don't Skip the Sour Cream: This ingredient adds tanginess and keeps the cake incredibly moist. Greek yogurt or dairy-free coconut yogurt work as excellent substitutes without compromising texture.
- Streusel Technique: Keep the butter cold when making streusel; this creates those perfect, crunchy clumps. If your kitchen is warm, pop the mixed streusel in the freezer for 10 minutes before topping the cake.
- Toothpick Test: Gluten free cakes can be tricky to judge. The toothpick should come out with a few moist crumbs, not completely clean, as the cake continues cooking slightly as it cools.
Cooling Patience: Resist cutting into your gluten free pumpkin coffee cake while it's hot. The structure sets as it cools, and slicing too early can make it fall apart.
Recipe Variations & Substitutions
This versatile gluten free pumpkin coffee cake adapts beautifully to different dietary needs and flavor preferences.
- Dairy-Free Version: Replace butter with coconut oil or vegan butter, and swap sour cream with coconut cream or dairy-free yogurt. The texture remains perfectly moist and delicious.
- Nut-Free Option: Stick with oat flour for the streusel and avoid almond flour alternatives. This keeps the recipe safe for nut allergies while maintaining that crumbly topping.
- Lower Sugar: Reduce the granulated sugar to ½ cup and use coconut sugar in the streusel for a less sweet version. The pumpkin's natural sweetness still shines through beautifully.
- Spice It Up: Add ¼ teaspoon of ground ginger or cardamom to the batter for extra warmth. A pinch of nutmeg in the streusel creates deeper fall flavors.
- Add-Ins: Fold ½ cup of chocolate chips, chopped pecans, or dried cranberries into the batter before baking. These additions create delightful surprise bites throughout.
- Muffin Version: Divide the batter among 12 lined muffin cups, top with streusel, and bake for 20-25 minutes. Perfect for grab-and-go breakfasts or lunchboxes.
- Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese throughout the batter and swirl with a knife before adding streusel. This creates a cheesecake-like layer that's absolutely divine.
Equipment Recommendations for Perfect Results
Having the right tools makes baking this gluten free pumpkin coffee cake even easier and ensures consistent results.
- 9x9-inch Square Baking Pan: This size gives the perfect cake thickness; too large and it'll be flat, too small and the center won't cook properly.
- Parchment Paper: Lines the pan for easy removal and cleanup; cut it to fit the bottom and let the sides overhang for lifting.
- Wire Cooling Rack: Essential for proper air circulation; prevents the bottom from getting soggy as the cake cools.
- Rubber Spatula: Gently folds ingredients without deflating the batter; metal spoons can overmix and create tough texture.
- Pastry Cutter or Fork: Creates the perfect streusel texture; your fingers work too but can warm the butter too much.
- Mixing Bowls (Various Sizes): Separate bowls for wet and dry ingredients make the process smoother and prevent overmixing.
- Offset Spatula: Spreads batter evenly in the pan and smooths the top for a professional-looking finish.
Storage & Meal Prep Tips
Proper storage keeps your gluten free pumpkin coffee cake fresh and delicious for days.
- Room Temperature Storage: Cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days. The pumpkin keeps it naturally moist during this time.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Let slices come to room temperature or warm for 15 seconds in the microwave before serving.
- Freezing Instructions: Wrap individual slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours.
- Make-Ahead Strategy: Bake the cake the night before your brunch and store covered at room temperature. The flavors actually deepen overnight, making it even more delicious.
- Streusel Prep: Make the streusel topping up to 3 days ahead and store in the refrigerator. This saves time on busy mornings when you want fresh-baked cake.
- Freezing Unbaked: Prepare the batter and streusel, assemble in the pan, wrap tightly, and freeze for up to 1 month. Bake from frozen, adding 10-15 extra minutes to the baking time.
The Secret That Changed Everything
Here's what transformed this gluten free pumpkin coffee cake from good to absolutely extraordinary: adding a tablespoon of apple cider vinegar to the batter. I discovered this trick completely by accident when I ran out of extra sour cream. The vinegar reacts with the baking soda to create extra lift and tenderness, giving you that coveted light, fluffy texture that's often missing in gluten free baking.
The second game-changer is letting the batter rest for 5 minutes before pouring it into the pan. This brief pause allows the gluten free flour to fully hydrate, resulting in a more cohesive texture and preventing that grainy mouthfeel some gluten free cakes have. These two simple tricks have made this gluten free pumpkin coffee cake the most-requested recipe in my collection, and once you try them, you'll understand why.
FAQ
How to make gluten free cake good?
The secret to excellent gluten free pumpkin coffee cake lies in three key factors: using a quality flour blend with xanthan gum, not overmixing the batter, and adding moisture-rich ingredients like pumpkin puree and sour cream. Room temperature ingredients also blend more smoothly, creating better texture. Always measure flour by spooning it into the cup rather than scooping, which can pack it down and make cakes dense.
What do gluten free cakes not have?
Gluten free cakes don't contain wheat, barley, or rye flour, which means they lack gluten; the protein that provides structure and elasticity. Instead, this gluten free pumpkin coffee cake uses alternative flours like rice flour, tapioca starch, or potato starch blended together. Xanthan gum or psyllium husk often replaces gluten's binding properties, helping the cake hold together beautifully.
Do you need to refrigerate gluten free cake?
You don't need to refrigerate gluten free pumpkin coffee cake if you'll eat it within 3 days. Store it covered at room temperature to maintain the best texture. However, refrigeration extends freshness up to 5 days and is recommended if your kitchen is very warm or humid. The pumpkin content means it stays moist even when chilled, unlike some cakes that dry out.
What makes gluten free cakes rise?
This gluten free pumpkin coffee cake rises thanks to chemical leaveners like baking powder and baking soda, which create carbon dioxide bubbles when they react with liquid and acid. Eggs also contribute lift by trapping air when beaten. The combination of these ingredients, plus proper oven temperature, creates that beautiful rise and light texture you expect from coffee cake, no gluten required.
Your Fall Baking Adventure Starts Here
This gluten free pumpkin coffee cake proves that dietary restrictions never mean sacrificing flavor or texture. With its tender crumb, aromatic spices, and irresistible streusel topping, it's become the breakfast treat that brings everyone together around the table. Whether you're serving it at Thanksgiving brunch or enjoying a quiet morning with coffee, this gluten free pumpkin coffee cake delivers pure autumn comfort in every bite.
Ready to explore more pumpkin perfection? Try the classic Pumpkin Coffee Cake Recipe for a traditional wheat-based version, or roll into fall with the stunning Pumpkin Spice Roll Cake Recipe that's perfect for special occasions. Both recipes capture that same cozy pumpkin flavor in different delightful forms. Your gluten free pumpkin coffee cake journey starts now; grab your mixing bowl and let's bake something amazing together!
With love from my kitchen to yours,
Ashley Johnson
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this gluten free pumpkin coffee cake recipe:
Gluten Free Pumpkin Coffee Cake Recipe
Equipment
- 9x9-inch square baking pan lined with parchment paper
- Wire cooling rack for even cooling
- Mixing bowls separate wet and dry
- Rubber spatula for gentle folding
- Pastry cutter or fork to make streusel
- Whisk for combining wet ingredients
- Offset spatula for smoothing batter
Ingredients
For the Coffee Cake
- 2 cups gluten free all-purpose flour blend with xanthan gum
- 1 cup pumpkin puree not pumpkin pie filling
- 0.75 cup granulated sugar
- 0.5 cup melted coconut oil or butter cooled slightly
- 3 large eggs room temperature
- 0.33 cup sour cream or dairy-free yogurt
- 2 teaspoons pumpkin pie spice
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
For the Streusel Topping
- 0.5 cup gluten free oat flour
- 0.33 cup brown sugar packed
- 0.25 cup cold butter or dairy-free alternative
- 1.5 teaspoons ground cinnamon
- 1 pinch salt
For the Optional Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or dairy-free milk
- 0.25 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.
- Mix streusel ingredients until crumbly, then refrigerate.
- Whisk pumpkin puree, oil, sugar, eggs, sour cream, and vanilla until smooth.
- In another bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt.
- Gently fold dry ingredients into wet mixture until just combined.
- Pour batter into pan and top evenly with streusel.
- Bake 40–45 minutes until a toothpick comes out with moist crumbs.
- Cool for 15 minutes, drizzle with glaze if desired, slice, and serve.
Leave a Reply