Gluten Free Pumpkin Coffee Cake

Indulge in the cozy flavors of fall with this irresistible Gluten Free Pumpkin Coffee Cake. Picture a moist and tender pumpkin crumb cake, delicately spiced with cinnamon, nutmeg, and cloves. The star of the show though is undoubtedly the pecan crumb topping. Whether enjoyed as a morning indulgence with a steaming cup of coffee, a delightful dessert after a hearty meal, or as a welcoming treat for friends and family, this Pumpkin Crumb Cake is a celebration of all things autumn.

Recipe Ingredient Notes

Gluten Free Flour: I experimented with this pumpkin coffee cake recipe using both Bob's Red Mill 1-to-1 and King Arthur Measure for Measure gluten-free flours. In my evaluation, I found that the cake made with King Arthur Measure for Measure had a superior texture, resulting in a better crumb and longer-lasting freshness. However, it's important to note this cake certainly can be made with other gluten free flour blends (like my own blend).

Oil & Butter: I suggest using a blend of equal parts neutral oil (such as vegetable , canola or grapeseed oil) and melted unsalted butter when preparing this gluten free pumpkin coffee cake. This combination serves a dual purpose: the oil helps maintain the cake's moisture and tenderness over several days, while the butter imparts a delightful, rich flavor that doesn't overwhelm the cake.

Pumpkin Puree: Ensure that you use 100% canned pumpkin puree and avoid pumpkin pie filling. These two items are frequently placed side by side on grocery store shelves and sport similar labels. While I appreciate making things from scratch, canned pumpkin puree offers great convenience.

Pumpkin Pie Spice: Pumpkin Spice is a blend of warm, aromatic spices that enhance the innate sweetness and earthy essence of pumpkin. You have the option to either purchase this spice blend from the store or craft your own homemade pumpkin spice mix.

How to make Pecan Crumb Topping

You have two options for creating the pecan crumb topping: you can either use melted butter or, if you prefer, brown butter. If you're new to making brown butter, you can find detailed instructions here: How to make Brown Butter.

Step 1: Begin by melting the butter in a small pot on the stove or in a microwave-safe bowl. Allow it to cool for a few minutes.

Step 2: While the butter is cooling, combine gluten-free flour, light brown sugar, granulated sugar, chopped pecan pieces, cinnamon, and kosher salt in a mixing bowl. Whisk these ingredients together.

Step 3: Using a fork or a small spatula, gently blend the dry ingredients with the melted butter until crumbles start to form. Be careful not to overmix.

Step 4: Place the pecan cinnamon streusel topping in the refrigerator while you prepare the gluten-free cake batter for the Pumpkin Coffee Cake. You can also freeze the crumb topping for up to 3 months. It's a versatile addition that works well in muffins, coffee cakes, and even cheesecakes.

How to make a Gluten Free Pumpkin Coffee Cake

I like to use a 9″ spring pan to make this gluten free crumb cake. I understand spring form pans are not something everyone has on hand. You can also use a 9×9 rectangular pan or 9" round cake pan.

Step 1: Preheat the oven to 350F. Lightly spray the spring form with nonstick cooking spray and line the bottom with parchment paper. Set aside.

Step 2: In a microwave safe bowl melt the butter. Then combine it with the oil and allow to cool for a few minutes.

Step 3: While the butter-oil mixture is cooling, combine the gluten free multi-purpose flour, cornstarch, baking powder, baking soda, pumpkin pie spice and kosher salt in a medium bowl. Make sure to sift or stir it together.

Step 4: In a large bowl combine the light brown sugar, pumpkin puree, vanilla extract, two large room temperature eggs and the cooled butter-vegetable oil mixture. Whisk until smooth and fully combined.

Step 5: Add the dry ingredients to the wet ingredients. Mix until the gluten free pumpkin coffee cake batter is smooth.

Step 6: Transfer the gluten free pumpkin coffee cake batter to the prepared spring form. With a small offset knife, spread it out evenly. 

Step 7: Top cake batter with the pecan crumb topping. Make sure to gently press down the streusel topping with the back of a spoon or clean hands. This ensures it sticks to the cake.

Step 8: Place the gluten free pumpkin coffee cake in the preheated oven and bake at 350F for 40-45 minutes. The crumb top of the cake will be golden brown and a cake tester or toothpick insert in the center of the cake comes out clean. If you prefer using a digital thermometer, the internal temperature in the center of the cake is above 200F.

Step 9: Take the gluten-free crumb cake out of the oven and set it on a cooling rack. Let the cake rest in the pan for about 10 minutes before detaching the springform pan's ring. To do this, gently run a knife along the edges, between the cake and the ring. Next, release the springform latch and remove it. Allow the cake to cool for at least 45-60 minutes before cutting and serving.

Serving Ideas for Pumpkin Coffee Cake

Here are some ideas on how to serve a delicious pumpkin coffee cake:

Plain and Simple: Sometimes, the best way to enjoy a pumpkin coffee cake is in its pure form. Maybe a light sprinkle of powdered sugar which gives it an elegant finishing touch. Serve a slice on its own, perhaps with a cup of hot coffee or tea.

Warm with a Dollop of Whipped Cream: There is nothing like a still warm slice of pumpkin crumb cake. Top each slice with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream for a comforting and indulgent dessert.

Maple Syrup: Warm pure maple syrup pairs wonderfully with the pumpkin flavor. Drizzle it lightly over the cake.

Storage & Freezing

While this delectable Pumpkin Crumb Cake is delightful when freshly baked, it becomes even more scrumptious the following day. This is excellent news if you intend to prepare it in advance. To store any leftovers, keep them in an airtight container at room temperature for 3-4 days.

To freeze the pumpkin crumb cake, make sure it is completely cool. Wrap the entire uncut cake in plastic wrap and place it in an airtight container or large ziplock bag. You can also freeze individual pieces this way. To thaw, transfer the cake from the freezer to the fridge and allow it to thaw overnight.

Variations

This gluten free pumpkin coffee cake is a delicious but very simple cake. If you are looking for some ways to change up this recipe, here are some ideas.

Cream Cheese Layer: Pumpkin and Cream Cheese goes together so well. So why not add a cream cheese layer to this cake similar to my Gluten Free Blueberry Buckle. Add half of the gluten free pumpkin coffee cake batter to the prepared baking dish, top it with the cream cheese filling from the Blueberrry Buckle recipe and top with the remaining cake batter. Don't forget the streusel!

Cream Cheese Frosting: Not a fan of Streusel? Skip it and frost the cake with my Maple Cream Cheese Frosting instead. The recipe can be found with my Gluten Free Pumpkin Bread Recipe.

FAQ - Gluten Free Pumpkin Coffee Cake

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.