This Gluten-Free Pumpkin Coffee Cake has the most amazing moist, soft, and fluffy texture, fabulous pumpkin spice flavor, and the yummiest cinnamon sugar streusel in the center and on top. Plus, it looks impressive but is a super easy recipe!
An easy, crowd-pleasing gluten-free pumpkin coffee cake!
It’s based on my family’s Gluten-Free Sour Cream Coffee Cake but I used pumpkin instead of sour cream and added lots of cinnamon and pumpkin spice! It turned out even better than I dreamed!
The texture is unreal! So moist, soft & fluffy!
And the flavor is fabulous! The pumpkin and pumpkin spice gives great flavor to the cake and the cinnamon sugar streusel–both in the middle of the cake and on top– is so yummy!
Best part? While it is a pretty and impressive-looking cake, it is an easy recipe! Best kind of baking, right?
Before we get to the ingredients, I want to point out that there is a cooking video on this page so you can see how easy it is to make.
And as with all our recipes, there is a printable recipe with exact measurements and directions at the bottom of the page.
So let’s make the Gluten-Free Pumpkin Coffee Cake!
You’ll need 13 ingredients in total:
butter or dairy-free butter
sugar
eggs
vanilla extract
gluten-free all-purpose flour (with xanthan gum)
baking powder
baking soda
salt
canned pure pumpkin
pumpkin spice
cinnamon
brown sugar and
walnuts
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Back to the Gluten-free Pumpkin Coffee Cake…
The cake comes together in 5 easy steps, taking 15-20 minutes:
- Make the Cinnamon Sugar Streusel. Set aside.
- Combine the flour, baking powder, baking soda and salt. Set aside.
- Cream the butter and sugar. Add in eggs and vanilla.
- Alternately add flour mix and pumpkin.
- Add batter and streusel to pan and bake.
Let’s look at the steps more closely.
First the Cinnamon Sugar Streusel…
The streusel is a combination of brown sugar, cane (white) sugar, cinnamon, and walnuts.
The two types of sugar give it great flavor and the brown sugar caramelizes a bit while it makes making it extra yummy!
As for the walnuts, you could substitute pecans as they have a similar texture. If you are entirely nut-free, you could try it without but may need to increase quantities of sugars and cinnamon.
All you do is mix the ingredients together with a fork and set aside.
I like to make the streusel first because the batter mixes together quickly and that way I can assemble immediately.
The cake batter is basic: cream the butter and sugar until light and fluffy (the more room temperature the butter, the faster it will cream), mix in eggs and vanilla. then add in the flour and pumpkin alternately.
The batter is gorgeous! It’s a beautiful golden orange color, thick and creamy, and very spreadable.
Now it’s time to assemble!
A note about the pan…
I used an angel food cake tube pan because that it all I had. But any tube pan or ideally a tube pan with a removable bottom will work.
No matter the pan, be sure to grease and flour it well before adding the batter.
To assemble…
- First, scoop about 1/2 the batter into the pan and spread evenly. I don’t measure, so it’s not exact meaning that sometimes the streusel layer is higher or lower in the pan. It may not look like a thick layer of cake batter but it is enough! The cake rises a lot while baking.
- Then add a generous amount of the streusel and cover the entire layer so you can’t see any cake batter.
- Then scoop on the remaining batter and spread evenly over the streusel.
- Top with the remaining streusel and bake.
It rises and bakes beautifully! And your kitchen will smell amazing!
Let it cool in the pan for 30 minutes or until cool enough to touch.
Lift the cake out of the pan if your pan has a removable bottom, and let it cool fully.
When ready to remove the bottom of the pan, I’m sure there are many ways but I enlisted someone in my house and lifted it right out of the tube using spatulas to make sure it didn’t fall a part as it is a big cake and it works every time.
Slice into it and enjoy!
This Pumpkin Coffee Cake has been a huge hit with all our taste testers!
It’s moist, soft, and has just the right amount of pumpkin spice! So delicious!
And the streusel looks fancy and is so delicious but as you see, it is so simple recipe to make!
Hope you love it as much as we do!
Gluten-Free Pumpkin Coffee Cake
Equipment
- 1 tube pan
Ingredients
Cinnamon Sugar Streusel
- ⅓ cup brown sugar, packed
- ¼ cup cane sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
Pumpkin Cake
- 1 cup butter or dairy butter, room temperature
- 1 cup cane sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
- 1 cup pure pumpkin (we use canned pumpkin)
Instructions
Make the Cinnamon Sugar Streusel
- Mix all the ingredients in a medium bowl using a spoon or fork. Set aside.
Make Pumpkin Cake Batter
- Preheat oven to 350 degrees F and grease and flour a tube pan. Set aside.
- In a separate small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice using a pastry cutter, whisk, or fork. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, and mix to combine
- Add vanilla extract and mix to combine
- Alternately, add flour mix and pumpkin (I do about 1/2 each time) and mix to combine. Do not over-mix. The batter will be thick and fluffy.
Assemble and Bake
- Spoon 1/2 the cake batter into the prepared baking pan and spread evenly. Note: I drop spoonfuls of batter around the pan, then use a small spatula and my fingers to make sure the batter covers the entire base of the pan, then spread evenly with the spatula. It will not look like a super thick layer, but it rises a lot when it bakes.
- Sprinkle with 1/2 the Cinnamon Streusel and make sure the entire batter layer is covered. Note: use a generous amount, there is plenty for the top layer too!
- Then top with the remaining batter and spread evenly. Note: Again, I drop spoonfuls of batter around the pan and then use my fingers and a small spatula to spread evenly.
- Top with the remaining Cinnamon Streusel and bake for 45 minutes or until a caker tester or tooth pick come out clean.
- Let it cool in the pan for 30 minutes or until cool enough to touch.
- Lift the cake out of the pan if you have a removable bottom, and let it cool fully.
- When fully cool, lift the cake off the bottom of the pan.
- Slice and enjoy!
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