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