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Gluten-free pumpkin coffee cake slice with cinnamon crumb topping on a light plate.

Pumpkin Coffee Cake with Crumb Topping

This pumpkin coffee cake has the cozy flavor of pumpkin pie with a tender crumb and a sweet, spiced streusel. Perfect for brunch, especially the morning after Thanksgiving.
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Course Breakfast, Dessert
Cuisine American

Ingredients
  

Cake

  • 1 cup pumpkin purée
  • 2 large eggs
  • 1/2 cup avocado oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 1/2 cups GF flour blend with xanthan
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Crumb Topping

  • 1/2 cup almond flour
  • 3 tbsp coconut sugar
  • 2 tbsp melted DF butter
  • 1 tsp cinnamon

Instructions
 

  • Preheat oven to 350°F and grease or line an 8x8 pan.
  • Whisk together all cake ingredients until smooth.
  • Mix crumb ingredients with a fork until clumpy.
  • Pour batter into the pan and sprinkle crumb topping evenly.
  • Bake 28–32 minutes, or until a toothpick comes out clean.
  • Let cool 15 minutes before slicing.

Notes

Rachel’s Tip: Reheat at 300°F for 10 minutes. Great with coconut yogurt or a DF vanilla drizzle.
Keyword coffee cake, crumb topping, dairy-free, fall dessert, gluten-free, pumpkin, thanksgiving