Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Gluten-Free Pumpkin Coffee Cake Recipe

October 29, 2011 by Jeanette 35 Comments

Jump to RecipePrint Recipe
1.6K shares
  • Facebook23
  • Twitter
  • Yummly

These Gluten-Free Pumpkin Coffee Cake Muffins are so good, it’s hard to eat just one.
Gluten Free Pumpkin Coffee Cake
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.
Gluten-Free Pumpkin Coffee Cake Muffins
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
Print

Gluten-Free Pumpkin Coffee Cake

This recipe was renovated from Food.com to be gluten-free and dairy-free.

Course Breakfast/Brunch
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 334 kcal

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

  1. Preheat oven to 325 degrees.

  2. Mix together all Coffee Cake Batter ingredients in a large bowl.

  3. Mix together all Pumpkin Pie Filling ingredients in a medium bowl.

  4. Mix together all Streusel Nut Topping ingredients in a small bowl.

  5. Spoon half of Coffee Cake Batter into 2 greased 8" loaf pans or into muffin tins. Spread evenly with a spoon.

  6. Pour Pumpkin Pie Filling on top of Coffee Cake Batter.

  7. Spoon remaining Coffee Cake Batter on top of Pumpkin Pie Filling.

  8. Sprinkle top of Pumpkin Coffee Cakes with Streusel Nut Topping.

  9. Bake muffins for 25 minutes or loaf pans for 45-50 minutes.

Nutrition Facts
Gluten-Free Pumpkin Coffee Cake
Amount Per Serving
Calories 334 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 58mg19%
Sodium 246mg11%
Potassium 126mg4%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 33g37%
Protein 4g8%
Vitamin A 4405IU88%
Vitamin C 3.5mg4%
Calcium 73mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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

Related Posts
Filter by
Post Page
gluten-free Desserts and Cookies Holidays Christmas dairy-free healthy choices side dishes Thanksgiving Resources Clean Eating whole grain Breakfast vegetarian Breads Pasta and Noodles Dinner main courses low carb snacks
Sort by
Gluten-Free Holiday Desserts - choose from gluten-free cakes, crisps, tarts, cookies and special treats for guests with food allergies

30+ Gluten-Free Holiday Desserts

2018-12-14 05:00:33
jeanette

18

Gluten-Free Herbed Cornbread Stuffing

Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing

2018-11-21 05:00:36
jeanette

18

Gluten-Free Dairy-Free Thanksgiving Recipes

60 Healthy Gluten-Free Dairy-Free Thanksgiving Recipes

2018-11-19 05:00:41
jeanette

18

60+ Healthy Gluten Free Thanksgiving Recipes - Pin this now and refer to it for planning your Thanksgiving and Holiday menus

60 Healthy Gluten-Free Thanksgiving Recipes

2018-11-13 05:00:00
jeanette

18

Gluten Free Marbled Banana Chocolate Quick Bread - made with oat flour and almond flour, this quick bread is healthy and delicious!

Gluten-Free Marbled Chocolate Banana Quick Bread Recipe

2018-08-29 05:00:00
jeanette

18

Gluten-Free Low Carb Pasta with Asparagus Pancetta and Pine Nuts - this takes just 15 minutes to make - so simple and delicious!

Pasta with Asparagus Pancetta and Pine Nuts (Gluten-Free, Low Carb)

2018-03-28 05:00:42
jeanette

18

Gluten Free Holiday Side Dish Recipes

100+ Gluten Free Holiday Side Dish Recipes

2017-11-16 05:00:48
jeanette

18

Gluten Free Fig Frangipane Tart - made with gluten free puff pastry, this elegant tart features fresh figs, frangipane and pistachios

Gluten Free Fig Frangipane Tart Recipe

2016-09-14 05:00:29
jeanette

18

Gluten Free Fruit and Nut Snack Bars - Nature Valley gluten free bars topped with fresh fruit and Greek yogurt, nut butter, and cottage cheese - easy ways to dress up snack bars and incorporate healthy fruits

Gluten Free Fruit and Nut Snack Bars {Nature Valley $500 Gift Card Sweepstakes}

2015-10-21 05:00:00
jeanette

18

Gluten-Free Apple Streusel Cake - this is the perfect Fall cake - it

Gluten-Free Apple Streusel Cake With Yogurt Cream Recipe

2015-09-29 05:00:00
jeanette

18

1.6K shares
  • Facebook23
  • Twitter
  • Yummly

Filed Under: allergies, Breads, Breakfast, dairy-free, gluten-free, Holidays, snacks, Thanksgiving, vegetarian Tagged With: coffee cake, Gluten-Free Thanksgiving, holiday, holidays, pumpkin, Side Dishes, thanksgiving

« Pollo Asado Chicken Taco Recipe
Arugula and Potato Soup Recipe »

Comments

  1. Kathy says

    October 29, 2011 at 2:14 am

    One word: Yum.

    Reply
  2. Junia @ Mis Pensamientos says

    October 29, 2011 at 2:21 am

    i am totally bookmarking this! i love how you made a gluten free dessert for the school wide bakesale! 😀

    Reply
  3. Barbara says

    October 29, 2011 at 6:03 am

    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!

    Reply
  4. Lydia (The Perfect Pantry) says

    October 29, 2011 at 8:40 am

    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.

    Reply
    • Jeanette says

      October 29, 2011 at 1:44 pm

      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.

      Reply
  5. Kalyn says

    October 29, 2011 at 8:42 am

    Great job adapting this to be gluten-free, and they do sound delicious!

    Reply
    • Jeanette says

      October 29, 2011 at 1:46 pm

      I was really happy with the way this coffee cake came out, you wouldn’t even know it was gluten-free.

      Reply
  6. Maria says

    October 29, 2011 at 9:09 am

    Love everything pumpkin right now and this cake looks fantastic!

    Reply
    • Jeanette says

      October 29, 2011 at 1:45 pm

      Thanks Maria – we’re loving our pumpkin in our house too.

      Reply
  7. Shirley @ gfe says

    October 29, 2011 at 9:10 am

    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

    Reply
    • Jeanette says

      October 29, 2011 at 1:47 pm

      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.

      Reply
  8. Cookin' Canuck says

    October 29, 2011 at 12:15 pm

    Does this ever look good! I’ll bet these will be a very welcome “light” item at the bake sale.

    Reply
  9. France @ Beyond The Peel says

    October 29, 2011 at 3:59 pm

    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.

    Reply
  10. Feast on the Cheap says

    October 30, 2011 at 2:09 pm

    Oh boy, I want one so badly. These look phenomenal

    Reply
  11. Kelly says

    October 30, 2011 at 6:42 pm

    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.

    Reply
    • Jeanette says

      October 31, 2011 at 8:18 am

      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.

      Reply
  12. JulieD says

    October 31, 2011 at 12:40 am

    Jeanette, this looks really good! I don’t really like pumpkin but I really want to try this.

    Reply
    • Jeanette says

      October 31, 2011 at 8:16 am

      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.

      Reply
  13. Joanne says

    October 31, 2011 at 8:09 am

    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!

    Reply
    • Jeanette says

      October 31, 2011 at 8:20 am

      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.

      Reply
  14. Biana | Simple and Tasty Recipes says

    October 31, 2011 at 3:06 pm

    Jeanette, love this coffee cake recipe, so great for the call. And it definitely doesn’t look gluten-free.

    Reply
  15. Roxana GreenGirl says

    November 1, 2011 at 11:03 am

    I love everything pumpkin and your idea of making some gluten free treats for the bake same is brilliant!

    Reply
  16. Natalie says

    November 1, 2011 at 7:10 pm

    Looks amazing! I love that it’s gluten-free too.

    Reply
  17. Anna says

    November 2, 2011 at 3:12 am

    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 😉

    Reply
    • Jeanette says

      November 2, 2011 at 6:46 am

      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.

      Reply
  18. Kim - Cook It Allergy Free says

    November 2, 2011 at 11:46 am

    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!

    Reply
  19. beti says

    November 5, 2011 at 10:44 pm

    they look SO good and lovely!

    Reply
    • Jeanette says

      November 6, 2011 at 7:38 pm

      Thanks Beti – I just made another batch and brought it to my sister-in-law’s. Everyone loved it!

      Reply
  20. Lisa says

    November 9, 2011 at 5:50 pm

    So you didn’t use any xanthan gum!?! Excited to try this tonight for my Usborne party!!!

    Reply
  21. Liz says

    November 20, 2011 at 3:58 pm

    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!

    Reply
    • Jeanette says

      November 20, 2011 at 8:41 pm

      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!

      Reply
      • Liz says

        January 4, 2012 at 3:52 pm

        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!!

        Reply
        • Jeanette says

          January 4, 2012 at 9:48 pm

          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.

          Reply
  22. Rebecca says

    January 13, 2012 at 6:51 pm

    Is the cake mix ment to contain coffee? Sounds lovely all the same 🙂

    Reply
    • Jeanette says

      January 14, 2012 at 6:40 pm

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
1.6K shares
  • 23Facebook
  • Twitter
  • Pinterest
  • Yummly