A gluten free pumpkin coffee cake that is delicious with or without coffee! It is a perfect morning pastry or a quick and easy dessert. No matter when it is eaten, it has a beautiful crumb topping, a moist middle pumpkin layer, and crunchy crust.
I couldn’t be more pumped that fall is officially here! I have made so many pumpkin and apple recipes the last two weeks, it’s borderline obsessive. But, I wanted to create some really good fall recipes for you guys! I’ve made pumpkin donuts, pumpkin chili, apple sauce, apple pie bars, pumpkin protein bites, and now pumpkin coffee cake!
This recipe is super simple and takes less than 10 minutes to prep which is why I absolutely love it! I made it gluten, dairy, and no added sugar so it is another creation of mine that fits every diet including nut allergies. So before we get into the recipe, let’s discuss the ingredients of this gluten free pumpkin coffee cake.
Jump to RecipeIngredients
I built this recipe with gluten free dieters in mind but I also created knowing not everyone is gluten free or dairy free. So everything in this recipe is interchangeable. You can use regular flour, butter, and sugar if you want. I wanted to pumpkin coffee cake gluten free, dairy free, and no added sugar so I replaced the flour with a gluten free alternative, vegan cooking sticks, and Swerve.
Flour
First things first. All gluten free flours were not created equal. Remember that. I have tried several and have found the most consistent results with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. I don’t stray from this brand because it mirrors regular flour so closely and I haven’t been able to tell the difference in recipes. You would have no idea this pumpkin coffee cake is gluten free or at least in my opinion. And good news, because its 1-1 with regular flour, you can create this recipe with regular flour if you want! I use this flour in all of my recipes so it’s super easy to convert any of my recipes into desserts full of gluten:)
Dairy
To make this recipe dairy free, I used vegan butter sticks. They cook the same as butter and still have the buttery taste. The crust layer of this recipe resembles a shortbread and has a little bit of crunch which works really well with the crumble topping. Feel free to use regular butter in the same measurements.
Sugar
I recently started using SWERVE and I am in love with it. In case you aren’t familiar, it’s a natural sweetener found in fruits and vegetables. It doesn’t contain any artificial ingredients or flavors. The best part, its a zero calorie sweetener! It’s safe for diabetics and easier on digestive systems. Its keto friendly too! It is a 1-1 ratio with regular sugar so feel free to use whatever type of sweetener you would like in this gluten free pumpkin coffee cake. Now on to part we really care about!
Pumpkin Coffee Cake- GF & DF
Equipment
- 8×8 baking dish
Ingredients
- 1/2 cup vegan or regular butter I use Earth Balance
- 1/2 cup Swerve light brown sugar or regular
- 1 1/2 cup gluten free or regular flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
Filling
- 10 ounces pumpkin puree
- 1 egg Egg replacer for vegan!
- 1/2 cup Swerve granular sugar or your choice of sweetener Maple syrup is a great option!
- 2 tbsp pumpkin pie spice
- 1 tsp pure vanilla extract
Glaze
- 1/4 cup maple syrup
- pinch sea salt
- 1 tbsp milk of choice i use coconut
- 1/2-1 cup Swerve confectionary sugar or regular
Instructions
- Melt butter and let cool.
- Add in all of the ingredients and combine to form crust.
- Line 8×8 baking pan with parchment paper.
- Press 3/4 of dough in bottom of pan and save the remaining 1/4 for the crumb top.
- Set aside and make the filling.
Filling
- Combine all of the filling ingredients- pumpkin, egg, sugar, spice, and extract.
- Add mixture on top of crust layer.
- Crumble the remaining dough on top of the filling.
- Bake for 28-32 minutes at 375 degrees Fahrenheit.
Maple Glaze (Optional)
- Whisk together maple syrup, milk, and sugar. Slowly add sugar to get the right consistency. You don't want it too thick.
- Once bars are slightly cooled from the oven, drizzle on top.
It’s as easy as that! The more the bars, the firmer the pumpkin will get. It might seem mushy right out of the oven but don’t stick it back in! It gets to be the texture of pumpkin pie. Oven times may vary so keep an eye on it and pull it out when the crumble starts to slightly brown.
I hope you love it as much as I do! Let me know if you make it. For another yummy breakfast treat, check out my pumpkin donuts. They are a crowd pleaser! Be on the lookout for my pumpkin chili recipe too. Comment below if you try this recipe!
No Comments