Pumpkin Coffee Cake (Edit recipe)

Did you know coffee cake doesn’t actually have coffee in it? It's a pastry that's meant to pair perfectly with your favorite cup! Whether you drink coffee of not, this pumpkin coffee cake is a fall must-try—soft, cozy, and topped with a cinnamon-sugar crumble. It's one of the first recipes I make to get me in the fall baking spirit! I've made the recipe gluten free, but you can substitute for all purpose flour. Provecho amigos.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	17 g
Carbohydrates:	82 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	322 mg
Fiber:	5 g
Sugars:	45 g
Calculated for total recipe.

Serves: 6-10

Ingredients

Cake

15 oz Pumpkin Purée, I use one whole can
2 whole Eggs
0.5 cup Brown Sugar, Can also substitute for coconut sugar
0.25 cup Avocado Oil
1 tsp Pure Vanilla Extract
1.5 cup Gluten Free Flour, I use a 1:1 blend, can substitute for all purpose flour
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
0.25 tsp Redmond Real Salt
0.25 tsp Pumpkin Pie Spice

Crumble Topping

0.5 cup Gluten Free Flour
.5 cup Brown Sugar, Can also substitute for coconut sugar
0.25 cup Unsalted Butter, room temperature

Pumpkin Spice Glaze

1 cup Powdered Sugar
.5 - 1 Tbsp Pumpkin Pie Spice, optional
2 Tbsp Whole Milk
0.25 tsp Pure Vanilla Extract

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F.
In a large bowl, whisk together the pumpkin puree, eggs, sugar, oil, and vanilla until smooth.
In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, pumpkin spice, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
In a separate small bowl, mix the sugar, flour, cinnamon, and butter until topping is similar to wet sand.
Line an 8x8 baking pan with parchment paper.
Pour the cake batter into the prepared baking pan and spread it evenly.
Sprinkle the crumble topping evenly over the batter.
Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Optional glaze: mix sugar, milk, and vanilla until smooth.
Let the cake completely cool before adding glaze. Provecho!