This Pumpkin Coffee Cake is a delightful gluten-free treat that combines the warm flavors of fall with a tender crumb. Made with a mix of almond flour and gluten-free flour, this coffee cake is both light and moist, thanks to the pumpkin purée and almond milk. The cinnamon-scented crumb topping adds the perfect amount of crunch and sweetness, creating a wonderful contrast to the soft cake beneath. Whether enjoyed with your morning coffee or as an afternoon snack, this cake is the perfect way to embrace autumn’s cozy flavors.
Why You’ll Love This Recipe:
You’ll love this Pumpkin Coffee Cake for its irresistible balance of moist cake and crunchy topping. The pumpkin purée ensures that the cake stays tender, while the cinnamon crumble offers a sweet, spiced finish that pairs perfectly with a cup of coffee or tea. It’s also naturally gluten-free, making it a fantastic option for those avoiding gluten without sacrificing taste or texture. The combination of almond flour and gluten-free flour creates a light, nutty flavor that complements the richness of the pumpkin. Best of all, this recipe is easy to follow and uses simple ingredients that you likely already have in your pantry!
Perfect Occasion:
This Pumpkin Coffee Cake is perfect for cozy fall mornings or weekend brunches, but it’s also a great option for an afternoon pick-me-up or even a dessert. Serve it at a holiday breakfast, or bring it to a family gathering to share a gluten-free option that everyone will enjoy. It’s also great for meal prep since it stays moist for days and can be easily stored for a quick snack or breakfast on busy mornings. With its beautiful crumb topping and inviting pumpkin flavor, this coffee cake is sure to become a seasonal favorite.
Decoration Tips:
For a simple yet elegant presentation, dust the top of the coffee cake with powdered sugar just before serving. This will give it a lightly sweet finish and enhance the look of the crumb topping. If you want to take the decoration a step further, drizzle a light glaze made from powdered sugar and almond milk over the top for added sweetness and a polished look. You could also add a sprinkle of chopped nuts like pecans or walnuts on top before baking for extra crunch and texture. For a fall-themed presentation, serve the cake with small decorative pumpkins or a garnish of cinnamon sticks on the side.
Pumpkin Coffee Cake Ingredients:
- 1 cup almond flour
- 1 cup 1:1 gluten-free baking flour
- 3/4 cup granulated sugar (you can use coconut sugar)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 cup milk (use almond milk or any milk of your choice)
- 1/2 cup pumpkin purée
- 2 large eggs
Directions:
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a loaf pan by spraying it with non-stick spray or lining it with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, milk, vanilla extract, and eggs until smooth and well combined.
- Add the dry ingredients: Gradually stir in the almond flour, gluten-free flour, granulated sugar, cinnamon, and baking powder. Mix until the batter is smooth and all the dry ingredients are incorporated.
- Prepare for baking: Spread the batter evenly into the prepared loaf pan.
- Top with the crumb mixture (recipe below), spreading it evenly over the top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and serve: Allow the coffee cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Crumb Topping Ingredients:
- 1/2 cup all-purpose flour (you can use 1:1 gluten-free baking flour)
- 1 teaspoon cinnamon
- 1/3 cup granulated sugar (use coconut sugar if preferred)
- 3 tablespoons milk (use almond milk or your choice of milk)
Directions for Crumb Topping:
- Prepare the crumb topping: In a small bowl, stir together the flour, cinnamon, granulated sugar, and milk until the mixture resembles a crumbly paste.
- Top the batter: Sprinkle the crumb mixture evenly over the batter in the loaf pan before baking.
Enjoy this delicious Pumpkin Coffee Cake with a crunchy, cinnamon-flavored crumb topping—perfect for any autumn morning or afternoon snack!