Filled with warm spices and a delicious crunchy topping with glaze, this gluten-free pumpkin streusel coffee cake is the ultimate fall dessert.
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Warm, cozy, and full of fall flavor, this gluten-free pumpkin streusel coffee cake is the perfect treat for crisp mornings and holiday gatherings. Made with real pumpkin purée, warm spices, a buttery cinnamon crumble, and a delicious glaze, this gluten-free coffee cake bakes up incredibly moist with a tender crumb. It’s perfect alongside your favorite cup of coffee, and it delivers all the classic flavors of autumn. If you’re a pumpkin lover like me then add these pumpkin bites and this pumpkin bread to your fall baking line-up.
Ingredients
Flour – Use gluten-free flour with xanthan gum in the mix. Or you can use regular all purpose flour.
Baking Soda
Baking Powder
Nutmeg – A nice warm spice that adds flavor
Cinnamon – For flavor
Ground Cloves – For enhanced flavor
Salt – Regular fine salt
Pumpkin puree – Do not use pumpkin pie mix
Sugar – Regular granulated sugar
Oil – Canola or vegetable oil
Eggs – You will need 2 large eggs
Milk/Dairy-Free Milk – Regular whole milk or 2%. Or almond milk is a good dairy-free option, but oat milk would also work.
Vanilla Extract – For Flavor
Butter – I prefer salted but you can use unsalted
Brown Sugar – To make the streusel topping sweet and a nice flavor
Powdered Sugar – To make the dreamy glaze
Instructions
Pre-heat the oven to 350°F. Line a 9-inch square or round baking pan with parchment paper or grease the pan.
Make the Streusel Topping
Heat 8 tbsp of butter in a medium size saucepan or in a large bowl in the microwave.
Stir in the 1 1/2 cups of gluten-free flour, 1/2 cup of light brown sugar, 1 tsp of cinnamon, and 1/4 tsp of salt.
Mix with a fork to combine. If the mixture is really soft place into the refrigerator while making the cake batter.
Make The Cake
To a large bowl, combine 1 3/4 cups of Gluten-Free Flour, 1/2 tsp of baking soda, 1/2 tsp baking powder, 1/2 tsp each of nutmeg, cinnamon and ground cloves, and 1 tsp of salt.
In a separate bowl whisk together 1 cup of pumpkin puree, 1 1/2 cup sugar, 1/2 cup canola oil, and 2 large eggs.
Add the wet ingredients to the dry ingredients and gently combine.
Pour the batter into prepared pan and sprinkle the top with the streusel topping.
Bake 45-55 or until tester comes out clean. Make sure the center of the cake is firm to touch and not jiggly.
If topping starts to get too brown, cover it with foil and continue to bake until baked through.
Let the cake completely cool.
Make The Glaze
In a small bowl combine 1 cup of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of milk of choice. Whisk until the glaze is smooth, thick but still a bit pourable. If the glaze is too thick add a tiny bit of milk at a time to get to the desired consistency.
Recipe Tips
- The cake can look to be done when in fact it’s not. Make sure the cake is baked in the center, jiggle the pan and make sure it’s firm and tester comes out clean.
- If the top is getting too brown you can cover it with aluminum foil.
Storage
Store the cake covered on the counter up to 3 days.
Gluten-Free Pumpkin Streusel Coffee Cake
Ingredients
Streusel Topping
- 8 tbsp Butter, salted can use unsalted
- 1 1/2 cups GF Flour Or regular all purpose flour
- 1/2 cup Light Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Salt
For The Cake
- 1 3/4 Cup Gluten-Free Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1 tsp Salt
- 1 Cup Canned pumpkin puree Do not use pumpkin pie mix
- 1 1/2 Cup Sugar
- 1/2 Cup Canola or Vegetable Oil
- 2 Large Eggs, lightly beaten
Vanilla Glaze
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Milk
Instructions
- Pre-heat the oven to 350°F. Line a 9-inch square or round baking pan with parchment paper or grease and flour the pan.
Make The Streusel Topping
- Heat 8 tbsp of butter in a medium size saucepan or in a large bowl in the microwave.
- Stir in the 1 1/2 cups of gluten-free flour, 1/2 cup of light brown sugar, 1 tsp of cinnamon, and 1/4 tsp of salt.
- Mix with a fork to combine. If the mixture is really soft place it into the refrigerator while making the cake batter.
Make The Cake
- To a large bowl, combine 1 3/4 cups of Gluten-Free Flour, 1/2 tsp of baking soda, 1/2 tsp baking powder, 1/2 tsp each of nutmeg, cinnamon and ground cloves, and 1 tsp of salt.
- In a separate bowl whisk together 1 cup of pumpkin puree, 1 1/2 cup sugar, 1/2 cup canola oil, and 2 large eggs.
- Add the wet ingredients to the dry ingredients and gently combine.
- Pour the batter into prepared pan and sprinkle the top with the streusel topping.
- Bake 45-55 or until tester comes out clean. Make sure the center of the cake is firm to touch and not jiggly.
- If topping starts to get too brown, cover it with foil and continue to bake until baked through.
- Let the cake completely cool.
Make The Glaze
- In a small bowl combine 1 cup of powdered sugar, 1 tsp of vanilla extract, and 1 tbsp of milk of choice. Whisk until the glaze is smooth, thick but still a bit pourable. If the glaze is too thick add a tiny bit of milk at a time to get to the desired consistency.
- Drizzle the glaze over the cake and let it set.
