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.
Ingredients
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
Instructions
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Preheat oven to 325 degrees.
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Mix together all Coffee Cake Batter ingredients in a large bowl.
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Mix together all Pumpkin Pie Filling ingredients in a medium bowl.
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Mix together all Streusel Nut Topping ingredients in a small bowl.
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Spoon half of Coffee Cake Batter into 2 greased 8" loaf pans or into muffin tins. Spread evenly with a spoon.
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Pour Pumpkin Pie Filling on top of Coffee Cake Batter.
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Spoon remaining Coffee Cake Batter on top of Pumpkin Pie Filling.
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Sprinkle top of Pumpkin Coffee Cakes with Streusel Nut Topping.
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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
Gluten Free Fruit and Nut Snack Bars {Nature Valley $500 Gift Card Sweepstakes}
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One word: Yum.
i am totally bookmarking this! i love how you made a gluten free dessert for the school wide bakesale! 😀
Fun that you had met Ree Drummond, Jeanette! You’re a step ahead of the rest of us….I’ve heard she was very nice, but must admit I don’t follow her blog. This chicken taco looks great though, and so do these lovely pumpkin muffins! I love that you made them for a bake sale!
How lovely to offer something gluten-free for the bake sale, as more and more people are looking for that. I have a bit of leftover canned pumpkin in the fridge, and you’ve given me an idea of how to use it.
There do seem to be so many more people with food allergies these days. Can’t wait to hear what you come up with using your leftover pumpkin.
Great job adapting this to be gluten-free, and they do sound delicious!
I was really happy with the way this coffee cake came out, you wouldn’t even know it was gluten-free.
Love everything pumpkin right now and this cake looks fantastic!
Thanks Maria – we’re loving our pumpkin in our house too.
I would be thanking you endlessly if I were at that bake sale, Jeanette! Those look so light! Absolutely love the presentation, too. Who could possibly resist those muffins? 😉
Shirley
Thanks Shirley, I’m going to have to make my family a batch of these…since I made it for the bake sale, they only got a smidgen of a taste.
Does this ever look good! I’ll bet these will be a very welcome “light” item at the bake sale.
Well they turned out lovely, and you’re right, they definitely don’t look gluten free. Coffee cake is really popular in my husbands side of the family and I’m sure they’ll love these.
Oh boy, I want one so badly. These look phenomenal
These little cakes sound delicious Jeanette and the presentation is just so pretty. Love the idea of a pumpkin puree filling complete with fall seasonings. Lovely.
Thanks Kelly, I really liked the idea of combining pumpkin pie and coffee cake into one recipe. I’m not very good at making crust, so this was an easy solution for me to include pumpkin pie in a different form.
Jeanette, this looks really good! I don’t really like pumpkin but I really want to try this.
Thanks Julie – I think might even like this since there’s coffee cake on both top and bottom layer and just a bit of pumpkin filling in between.
Seriously, Jeanette I would NEVER be able to tell that these were gluten-free! Amazing!
I always try to bring eating restriction friendly options to social events like this…I figure most people won’t think outside the box (literally…box cake mix) and so if I can…I should!
Thanks Joanne – you’re such an amazing cook, your friends are lucky to have you cooking for them all the time. I know you try to make diet friendly foods for your friends.
Jeanette, love this coffee cake recipe, so great for the call. And it definitely doesn’t look gluten-free.
I love everything pumpkin and your idea of making some gluten free treats for the bake same is brilliant!
Looks amazing! I love that it’s gluten-free too.
I love that this is gluten-free. I am thinking that if I had known this is not gluten free, I would not have cared. I am sure this tastes great. Being gluten free is a bonus definitely. I would to try this out this week. That’s good to hear that this recipe starred for a good cause. More power! More great posts please 😉
Whether or not you’re on a gluten-free diet, this can be enjoyed by all. I’ve learned that it’s easier to just bake gluten-free for my entire family rather than make two variations on a recipe just so my son (who is gluten-free) can enjoy. It also makes him feel part of the family, and when food tastes good, nobody even asks if it’s gluten-free.
All I know is that these are gorgeous and completely calling my name. I love the idea of doing them in the muffin tins too! I cannot wait to try this recipe out! 😉 I just wish I had been at that bake sale!
they look SO good and lovely!
Thanks Beti – I just made another batch and brought it to my sister-in-law’s. Everyone loved it!
So you didn’t use any xanthan gum!?! Excited to try this tonight for my Usborne party!!!
These are perfection! I am planning to make them for my entrepreneurship class next week when i present my business plan for an allergen free bakery – wish me luck! My only question is what flour blend do you use? Pamela’s is the only one I’ve seen regularly recommended, but it has buttermilk in the mix and I want to keep this recipe dairy free. Thanks!
Thanks Liz. I used the flour blend I made for my Pumpkin Spice Donuts (https://jeanetteshealthyliving.com/2011/09/gluten-free-ratio-rally-gluten-free-baked-pumpkin-spice-donuts-vegan.html), which has brown rice flour almond flour, potato starch and tapioca starch. I did not use Pamela’s although I do like that product – I think it has buttermilk, baking powder and baking soda in it, so you use it, leave out the baking powder and baking soda in this recipe. Good luck with your business plan and thanks for choosing this recipe – hope it’s a success!
Just wanted to post back that these turned out fabulously well! As a shortcut to buying the different flours & starches since I am still experimenting, I used King Arthur’s gluten-free bread mix (my store did not have the all-purpose, but they do make one). They were an absolute hit with the class & the lucky few coworkers who volunteered for quality control. These are definitely a special treat, with all the shortening, sugar & nuts, but no more so than a traditional version. I wasn’t able to squeeze even half the pumpkin mix in, so next time I think I’ll make this recipe in a baking dish to allow a little more room & smaller portions. The cupcakes were gorgeous though & had that great puffy, risen top that you don’t always get with GF recipes. In addition, they were a great distraction from the fact that I couldn’t access any of my notes during my PowerPoint presentation – I got an A anyway! Thanks for a great recipe & happy New Year!!
Liz – so glad this recipe was a hit with your class and coworkers. I made this several times over the holidays for family and friends. I think it works best in cupcake form.
Is the cake mix ment to contain coffee? Sounds lovely all the same 🙂
Hi Rebecca, this recipe does not have any coffee in it. It is called coffee cake as it is a treat to be enjoyed with a cup of coffee or tea.