These Gluten-Free Pumpkin Coffee Cake Muffins are so good, it’s hard to eat just one.
This weekend, our elementary school is holding its annual Halloween Fall Fair, a huge fundraiser that helps pay for all the fun educational programs for our children. In addition to lots of fun Halloween themed games, there is a bake sale and a White Elephant Sale. I was glad to unload lots of our games and toys for the White Elephant Sale, and I decided last minute to make some Gluten-Free Pumpkin Coffee Cake for the bake sale.
Although I could have made ghoulish cookies or cupcakes, I wanted to make something that was different and allergy-friendly. There’s nothing like going to a bake sale and not being able to eat anything. I think that’s pure torture. Although there is usually a small nut-free section, I don’t think I’ve ever seen a gluten-free section, so I decided to make some gluten-free coffee cake. Although this Pumpkin Coffee Cake is not egg-free, it is dairy-free. I wasn’t sure if the pumpkin filling would set without the eggs, and since I was crunched for time (nothing like waiting until the last minute), I didn’t want to take the chance and end up with a dud.
This coffee cake has a layer of cake batter on the bottom and top, and a pumpkin pie filling. A streusel nut mixture tops this coffee cake, making it a decadent breakfast treat. This is definitely not the healthiest of recipes, but it is allergy-friendly and perfect for this time of year where everything is full of pumpkin. I reserved a bit of the batter and filling to make cupcakes so my family could taste this treat before I whisked the coffee cakes off to the bake sale.
My husband declared this the “best coffeecake I have ever eaten!” After I told him it was gluten-free, he was in disbelief. You see, I have a bunch of gluten skeptics in my house (the ones who are not on a gluten-free diet)…probably a holdover from when I first started baking gluten-free and made some funky tasting stuff. So, when I make something gluten-free that gets nary a comment, I take that as a compliment.
If you’re looking for an egg-free option, I would try Gluten Free Goddess’ pumpkin pie filling made with cashew cream. I didn’t have time to make the cashew cream, but I’m certain her recipe would work.
- ½ cup Earth Balance Vegan Buttery Sticks (softened) or Buttery Spread
- 3 eggs
- ¾ cup organic sugar
- 1 teaspoon vanilla
- 1 cup So Delicious Coconut Yogurt
- 2 cups gluten-free flour mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (15-ounce) can pureed pumpkin
- ¾ cup organic sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- ¼ cup So Delicious Coconut Yogurt
- ¼ cup almond milk or other non-dairy milk
- ⅓ cup Earth Balance Buttery Spread or coconut oil
- 1 cup organic sugar
- 2 teaspoons ground cinnamon
- 1 cup pecans, chopped
- Preheat oven to 325 degrees.
- Mix together all Coffee Cake Batter ingredients in a large bowl.
- Mix together all Pumpkin Pie Filling ingredients in a medium bowl.
- Mix together all Streusel Nut Topping ingredients in a small bowl.
- Spoon half of Coffee Cake Batter into 2 greased 8" loaf pans or into muffin tins. Spread evenly with a spoon.
- Pour Pumpkin Pie Filling on top of Coffee Cake Batter.
- Spoon remaining Coffee Cake Batter on top of Pumpkin Pie Filling.
- Sprinkle top of Pumpkin Coffee Cakes with Streusel Nut Topping.
- Bake muffins for 25 minutes or loaf pans for 45-50 minutes.
More Gluten-Free Pumpkin Recipes:
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Donuts
With Style & Grace: Gluten-Free Pumpkin Pistachio Bread
Gluten-Free Goddess: Gluten-Free Pumpkin Pie
Gluten-Free Goddess: Gluten-Free Pumpkin Scones
Simply Recipes: Gluten-Free Pumpkin Cupcakes
One Green Planet: Gluten-Free Pumpkin Mousse Tarts
Serious Eats: Gluten-Free Chocolate Pumpkin Spice Cake
King Arthur Flour: Gluten-Free Pumpkin Muffins