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.
Gluten-Free Pumpkin Coffee Cake
This recipe was renovated from Food.com to be gluten-free and dairy-free.
Coffee Cake Batter:
- 1/2 cup Earth Balance Vegan Buttery Sticks
- 3 large eggs
- 3/4 cup organic sugar
- 1 teaspoon vanilla
- 1 cup non-dairy yogurt
- 2 cups gluten-free flour mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 3/4 cup organic sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/4 cup non-dairy yogurt
- 1/4 cup almond milk
Streusel Nut Topping:
- 1/3 cup Earth Balance Buttery Spread
- 1 cup organic sugar
- 2 teaspoons cinnamon
- 1 cup pecans
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
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