Gluten-Free Pumpkin Coffee Cake
Ingredients
Cinnamon Swirl
-
⅓
cup
sugar
-
2
teaspoons
ground cinnamon
-
3
tablespoons
unsalted butter, melted
-
⅓
cup
chopped pecans
Crumb Topping
-
2
tablespoons
sugar
-
2
tablespoons
gluten-free flour blend or all-purpose flour
-
1
teaspoon
ground cinnamon
-
1
tablespoon
unsalted cold butter
Coffee Cake Batter
-
1½
cups
gluten-free flour blend or all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
pumpkin pie spice
-
a pinch
sea salt
-
¾
cup
pumpkin puree
-
½
cup
sugar
-
½
cup
dairy or non-dairy milk
-
2
eggs
eggs
-
2
teaspoons
pure vanilla extract
Optional Toppings
Optional Maple-Vanilla Drizzle
-
⅓
cup
powdered sugar
-
1
tablespoon
maple syrup
-
½
teaspoon
pure vanilla extract
-
1
teaspoon
milk of choice
Instructions
- Combine the sugar, cinnamon, melted butter, and chopped pecans in a small bowl for the cinnamon swirl.
- Mix the sugar, gluten-free flour, and cinnamon in a separate bowl for the crumb topping, then cut in the cold butter until crumbly.
- Preheat the oven to 350°F and prepare a 9-inch cake pan.
- Whisk together the gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, and sea salt in a mixing bowl.
- In another bowl, combine the pumpkin puree, sugar, milk, eggs, and vanilla, then whisk together.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Pour half of the batter into the prepared pan and spread evenly.
- Add the cinnamon swirl mixture over the batter and spread it evenly.
- Pour the remaining batter over the cinnamon swirl and smooth it out.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40-45 minutes until a toothpick comes out clean, then let cool before slicing.
Nutrition Facts (estimated)
Servings
8 servings
Calories
307
Total fat
10g
Total carbohydrates
50g
Total protein
4g
Sodium
237mg
Cholesterol
52mg
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