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Gluten Free Pumpkin Coffee Cake

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*
Total Fat 15g 23%
Saturated Fat 2g 10%
Cholesterol 58mg 19%
Sodium 246mg 10%
Potassium 126mg 4%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 33g
Protein 4g 8%
Vitamin A 88.1%
Vitamin C 4.3%
Calcium 7.3%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.