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


  • 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 Responses to Pumpkin Coffee Cake

  1. Michelle says:

    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.

  2. tammy says:

    Michelle…if I use oil in place of the butter, what kind do you recommend? :) Looks yummy!!

    • Michelle says:

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

  3. laura says:

    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?

  4. Elizabeth says:

    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?

    • Michelle says:

      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.

  5. Colleen says:


    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 !


  6. Steph says:

    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.

  7. Adrianne says:

    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!

    • Michelle says:

      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!

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