Pumpkin Coffee Cake

pumpkin coffee cakeI know exactly what I’m supposed to be posting right now but I’m not going to.

Instead I’m posting exactly what I made over the gloriously rainy, gray weekend.

Yes, this recipe has pumpkin, and yes, I know it’s February and most blogs are putting up Valentine’s posts.  But then again, this is real life, my life.  A life where I don’t always crave things that correspond to the current holiday or season.  Please tell me that I’m not alone!

This Pumpkin Coffee Cake is what I wanted to bake and it was good enough that I didn’t want to wait until next fall to share it with you.  I’m willing to bet that one or two of you are like me and stash a few extra cans of organic pumpkin in the back of your cupboard to have on hand year round.  Anyone?

So if you are willing to take a break from chocolate, hearts, and pink frosting for a moment, I highly recommend a slice of tender coffee cake.  It may be just what your Valentine’s day sweetheart is craving.



Pumpkin Coffee Cake


    For the Cake:
  • 2 1/2 cups of all-purpose gluten-free flour mix
  • 1 teaspoon baking powder (Hain Brand or homemade for corn-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum OR 3/4 teaspoon guar gum
  • 1/2 teaspoon sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 2/3 cup melted coconut oil (or other light tasting oil)
  • 3/4 cup unsweetened coconut milk or milk substitute of choice
  • 2 teaspoons apple cider vinegar (for making "buttermilk")
  • For the Streusel Topping:
  • 2/3 cup all-purpose gluten-free flour mix
  • 1/4 cup gluten-free certified oats
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup melted coconut oil (butter, vegan margarine or light tasting oil)


  • Preheat oven to 350 degrees F. Grease a 9 X 13 baking pan and set aside.
  • In your electric mixer fitted with the paddle attachment, place the dry ingredients (flour, baking powder, baking soda, xanthan or guar gum, salt, granulated sugar, brown sugar, cinnamon and nutmeg).
  • Mix on low for 15-20 seconds to combine.
  • Add the remaining ingredients (pumpkin puree, eggs, melted coconut oil, coconut milk/milk substitute, and vinegar).
  • Starting your machine slowly, mix for 1 1/2 minutes on medium speed. The batter should be fairly thick and smooth.
  • Scrape the batter into the pan and smooth it to the edges with a spatula.
  • Sprinkle evenly with streusel topping (see recipe below).
  • Bake on center rack of preheated oven for 30-35 minutes or until the coffee cake is golden brown and the cake springs back when pressed lightly with a fingertip.
  • Making the Streusel Topping:
  • In a small bowl mix the flour, oats, brown sugar, and cinnamon with a fork.
  • Add the melted coconut oil and mix and mash with the fork until you have a coarse, crumbly mixture.




12 thoughts on “Pumpkin Coffee Cake

  1. Oh, I love this! I still buy pumpkin in February because my love for it surpasses seasons :) Thanks for a fantastic sounding recipe!

  2. I am glad people still post something other than a Valentine’s post! That coffee cake looks perfect. I would never have guessed that it is made with pumpkin.

  3. Pingback: Pumpkin Coffee Cake Recipe - RecipeChart.com

  4. This coffee cake looks delicious and I would love to try it. Any suggestions for substitutions for the oats? We have an oat allergy here. Thanks!

    • Hi Karen, This hay fever season has made my son very sensitive to oats so I just omit them from the streusel topping and put a bit less of the melted coconut oil than the recipe for the streusel calls for. It works just fine this way. If you don’t have nut allergies, coarsely chopped nuts would work well too. Enjoy and thanks for the question. I’m sure someone else has wondered about that too!

  5. Totally yummy! Big hit with everyone! Moist and light! Added some chocolate chips to streusel and served it as dessert. Thanks.

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