Pumpkin Streusel Coffee Cake (Gluten-Free)

Kick off pumpkin season with this Pumpkin Streusel Coffee Cake. It’s gluten-free, but you won’t be able to tell. It has a sugary streusel topping and moist crumb, this coffee cake is the perfect fall treat!

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Pieces of pumpkin streusel coffee cake scattered on a marble counter with parchment paper below. It is mess and there are crumbs surrounding it.

There is nothing better than being snuggled up on the couch with a warm beverage, cozy socks and a sweet treat. That’s my idea of the perfect Fall morning. This Pumpkin Streusel Coffee Cake was developed with those types of moments in mind. It’s a special treat to savor with warming cinnamon and pumpkin to help you embrace the Fall season.

Pieces of pumpkin streusel coffee cake scattered on a marble counter with parchment paper below. Framing the coffee cake is a pot of coffee, a candle, cinnamon and sugar, and antique forks.

Best gluten free flour for baking

This pumpkin coffee cake uses two different types of gluten-free flours. For easy baking, I love using a gluten-free 1 to 1 baking flour. They usually are made with a combination of rice flour and various starches, no complicated flour combining involved! King Arthur has one that I enjoy using.

I do find that if I solely rely on a 1 to 1 gluten-free flour, this coffee cake comes out dry. To keep the cake moist, I've also added sunflower seed flour. Sunflower seed flour can be found at Whole Foods if you live in St. Louis, or you can order it online. I love that is is nut-free and it contributes to the crumb of the coffee cake considerably.

Together, these two flours make this pumpkin coffee cake fluffy, yet dense and moist.

Pumpkin Streusel Coffee Cake that showing the streusel topping and the texture of the crumb.

Inspiration for this recipe comes from Christiann Koepke’s pumpkin bread recipe. It is an amazing recipe and I have made it so much that I felt I must share my iteration of it. I’ve taken her recipe and adapted it to make it work me and my partner who is allergic to nuts.

How to Make Streusel Topping for Coffee Cake

Streusel topping will take any dessert from good to great. It adds flavor and texture and is just plain delicious. The main ingredients in streusel topping are brown sugar, flour, cinnamon, salt, and butter. For this recipe, I’ve also added pumpkin seeds and gluten-free oats to make it a little heartier.

The key to making a good streusel is using cold butter and cutting it into the dry ingredients. That basically means you’re going to add cold butter to the dry ingredients. With a fork, pastry blender, or two knives, literally cut the butter into chunks and coat it with the dry mixture. The key is to not overly mix the two and to stop before the butter gets warm.

Close up shot of a piece of gluten-free pumpkin streusel coffee cake that shows of a tender moist crumb.

Dense moist pumpkin cake, with a crunchy sugary topping. There is nothing better than that on a chilly Fall day! I do hope that you give this Pumpkin Streusel Coffee Cake a try, it is one of my all time favorites!

View of gluten-free pumpkin streusel coffee cake that has recently sliced. There is a ton a texture on the crumb, flakes of sugar sprinkled on top and pumpkin seeds.

Last thing, I would like to give credit to Christiann Koepke. This recipe was adapted from her Pumpkin Bread recipe and though it is very similar, minor adjustments have been made to make it friendly for people with a nut allergy (besides coconut milk).

pumpkin spice, gluten free

Dessert

American

Yield: 16

Author: Paige McDonald

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Pumpkin Streusel Coffee Cake

Kick off pumpkin season with this Pumpkin Streusel Coffee Cake. It’s gluten-free, but you won’t be able to tell. It has a sugary streusel topping and moist crumb, this coffee cake is the perfect fall treat!

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 19 M

Ingredients

For the Cake

1 cup canned pure pumpkin
2/3 cup butter, softened
2 eggs
1 egg yolk
1 1/4 cups coconut sugar
1 teaspoon vanilla
1 teaspoon dark liquor of choice
½ cup of coconut yogurt
½ cup sunflower seed flour
1 ½ cup gluten-free 1 to 1 flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon cloves

For the Streusel Topping

2 tablespoons gluten-free 1 to 1 flour
1/3 cup of gluten-free oats
⅓ cup toasted pumpkin or sunflower seeds
⅓ cup brown sugar
Pinch sea salt
¾ teaspoons cinnamon
¼ teaspoons cloves
⅓ cup + 1 tablespoon butter, cubed

Instructions

Preheat the oven to 350 F.
In a mixer, cream butter and coconut sugar for 1-2 minutes till light and fluffy.
Next, add eggs and egg yolk and beat until an airy consistency has been formed.
Add pureed pumpkin, vanilla, and dark liquor of choice and continue mixing until everything is incorporated.
In a separate bowl, mix sunflower seed flour, gluten-free flour, baking powder, baking soda, and salt.
With the mixer on low, alternate between dry ingredients and coconut yogurt: add a ⅓ cup at a time of the flour mixture and 2 tablespoons at a time of the coconut yogurt to the wet ingredients.
Pour into a well-greased 9x9 square baking dish.
To prepare the streusel topping: In a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves, and 1/3 cup oats. Transfer to a medium-sized bowl.
Slice the butter into small pieces and coat with the flour mixture. Next, use a pastry blender, fork, or knife to cut the butter into the flour until small chunks have formed.
Next, transfer the streusel topping to the coffee cake and press into the batter.
Cook for at least 50-60 minutes or until a toothpick inserted comes out clean.

Notes:

You can make coconut yogurt from scratch or purchase it from the store. I usually make my own and use the recipe from Minimalist Baker. When I tested the recipe, I used the brand shown below. It worked great for the recipe, but I would not recommend eating it by itself.