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Pumpkin Coffee Cake

Everything is better with pumpkin in it.  Why not coffee cake?  Moist, delicate and full of flavor…. this gluten free coffee cake is the perfect treat to make for a cool, fall morning breakfast with friends.

Pumpkin Coffee Cake

  • 1/2 cup butter, melted  (or oil)
  • 1/2 cup honey
  • 1 egg
  • 1 cup pumpkin puree
  • 1 cup almond flour, packed
  • 2 tablespoons coconut flour, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger

Topping

  • 1/2 cup almond flour, packed
  • 2 tablespoons melted butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 1/2 cup chopped pecans
  1. Preheat oven to 325.  Grease a 9×9 glass dish or pie plate.
  2. Stir together wet ingredients.
  3. Add all dry ingredients and whisk well to combine.  Pour mixture into pan.
  4. To make topping, combine ingredients with a fork or fingers.  Sprinkle topping over batter.  (it will be sticky)
  5. Bake for 35-40 minutes until cooked thru.
  6. Tastes great warm or at room temperature.

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12 thoughts on “Pumpkin Coffee Cake”

  • I made this for a potluck last night, and it was delicious. I used an 8×8 glass dish and baked it for about 45 minutes. I probably could have baked it a little longer because it was very moist. I used 1 tsp chai spices instead of the nutmeg and ginger. I love the little bite of salt in the topping. This will be my go-to fall dessert.

    • I would suggest either coconut oil or grapeseed oil. But any other “light” oil would work. Be sure to post back what you use :)

  • hey michelle- great recipe! the flavor was great. for whatever reason though I couldn’t get it to set. it was very moist and crumbly. maybe I didn’t bake it long enough or maybe it’s supposed to be that way?

  • Quick question about recipes in general… when you say “almond flour” are you using something more finely ground than “almond meal”? I’ve tried interchanging the two with some disappointing results. Thoughts?

    • Hi Elizabeth,
      I use blanched almond flour. There are some recipes where almond meal works fine, like certain cookies, etc. However, I do find there to be a noticeable difference in results of cakes and breads between the two. It changes the texture and even flavor a bit. For best results, definitely use blanched almond flour.
      ~Michelle

  • Hi,

    Just made this for my family. It was a Big HIT!!!!! I didn’t have a glass pan so I used my cheese cake pan then turned the heat up to 350. It was AMAZING !!!!! even the hubby loved it. Thanks for sharing your recipes !

    Colleen

  • I love this stuff! I am a pumpkinholic, so I had to try this & was not disappointed. My son and I ate it for breakfast on Thanksgiving…even though it was supposed to be for dessert.

  • I’m not a huge fan of things flavored pumpkin, however, I think its more the seasonings that are typically used with the pumpkin like nutmeg. However, I do love coffee cake, but haven’t had any since going gluten free. Do you think I could simply leave out the nutmeg and ginger and have it taste like a regular coffee cake? I’m also allergic to honey, so I would try replacing it with real maple syrup. Do you think that would be a fine substitute? Thanks!

    • Hi Adrianne,
      I would suggest leaving out the ginger and nutmeg. And subbing maple syrup for honey should work just fine. Let me know how it turns out!
      ~Michelle

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