Craving a delightful treat this fall? This gluten free pumpkin coffee cake is the perfect combination of moist pumpkin flavor and crumbly streusel topping. Whether it’s for breakfast, a snack, or dessert, this cake is sure to please everyone, whether they’re gluten-free or not.

With the comforting spices of cinnamon, ginger, nutmeg, and cloves, this gluten free coffee cake captures the essence of autumn in every bite. Plus, it’s simple to make and perfect for sharing with friends and family.

Why You’ll Love This Gluten Free Pumpkin Coffee Cake

• Moist and Flavorful: The perfect blend of pumpkin and spices.
• Easy to Make: Simple steps make this cake beginner-friendly.
• Fall Favorite: Ideal for seasonal gatherings and brunches.
• Gluten-Free: Enjoy a delicious cake without gluten.
• Customizable: Add nuts or a glaze for extra flair.
• Kid-Friendly: A treat the whole family will enjoy.
• Perfect for Any Time of Day: Great for breakfast, snack, or dessert.

Ingredients for Gluten Free Pumpkin Coffee Cake

For the Cake:
1 ¾ cups gluten-free all-purpose flour blend, with xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, melted and slightly cooled
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 cup pumpkin puree
⅓ cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract

For the Streusel Topping:
¾ cup gluten-free all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
Pinch of salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup chopped pecans or walnuts, optional

Optional Glaze:
½ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract

How to Make Gluten Free Pumpkin Coffee Cake — Step by Step

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan and line it with parchment paper.
2. Make the Streusel: In a bowl, combine the gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the mixture until coarse crumbs form. Stir in the nuts if using. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the eggs one at a time, then whisk in the pumpkin puree, sour cream, and vanilla.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir just until combined. Do not overmix.
6. Assemble and Bake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping evenly over the entire surface. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Let the cake cool in the pan for at least 20–30 minutes before slicing.
8. Optional Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Tips and Tricks for the Best Gluten Free Pumpkin Coffee Cake

• Use Quality Flour: Opt for a trusted gluten-free flour brand like Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for best results.
• Do Not Overmix: Overmixing can make the cake dense; mix just until combined.
• Customize the Streusel: Add nuts or oats for extra texture and flavor.
• Check for Doneness: Use a toothpick to ensure the cake is baked through.
• Adjust Spice Levels: Feel free to tweak the spices to suit your taste preferences.

Storage and Make-Ahead

Fridge: Store in an airtight container for up to 5 days.

Freezer: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge overnight.

Reheat: Warm slices in the microwave for 10-15 seconds or enjoy at room temperature.

Frequently Asked Questions

Can I make this pumpkin coffee cake gluten free in advance?

Absolutely! This cake can be made a day ahead and stored in an airtight container. Just add the glaze before serving for the best texture.

What can I use as a substitute for sour cream in this gluten free coffee cake?

You can substitute sour cream with plain Greek yogurt, which adds a similar tangy flavor and moisture to the cake.

Can I add other ingredients to this coffee cake gluten free recipe?

Yes, feel free to add chocolate chips or dried fruits like cranberries for a unique twist on the classic recipe.

How do I know when the gluten free pumpkin coffee cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

I hope you enjoy making and eating this delicious gluten free pumpkin coffee cake! Don’t forget to leave a comment below, sharing how it turned out for you. If you’re looking for more gluten-free inspirations, join our Facebook group where we share recipes, tips, and support for living gluten-free.

Share this recipe with your friends and family, and let them enjoy the warmth of pumpkin spice and the joy of gluten-free baking.