Gluten Free Pumpkin Coffee Cake + Pecan Crumble
For the pumpkin lovers, this Pumpkin Coffee Cake with Pecan Crumble is going to become your new favorite holiday dish. The perfect amount of sweet to steal the show at breakfast, no one will believe this gluten free coffee cake is grain, dairy and refined sugar free. This pumpkin coffee cake is a breakfast treat you will feel good serving to the whole family.
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Tips for this recipe:
Eat it slightly warmed - For the best flavor, eat this pumpkin coffee cake slightly warmed - like after a 10 minute cooldown when it’s done baking
Make it ahead - if you’ve got a busy weekend or holiday schedule, you can make this gluten free coffee cake recipe in advance. I recommend storing it airtight in the fridge and eating within 5 days.
9-12 Servings - This bakes perfectly in a 9x9 dish. If you are doing it as a side to breakfast, it makes about 12 servings. If it’s all you’re eating, it’s definitely closer to 9.
Allergen friendly! - this isn’t so much a tip as a reminder, but this pumpkin coffee cake dish is super allergen friendly. It’s grain free, it’s gluten free, it’s dairy free, it’s refined sugar free and it’s completely paleo friendly… and you can’t even tell!
PUMPKIN COFFEE CAKE WITH PECAN CRUMBLE
Prep: 5 min Cook time: 45 min Total time: 50 min Yield: 9-12 servings
inLifeandLittles.com - Gluten Free, Dairy Free, Paleo
INGREDIENTS:
Coffee Cake:
1 cup pumpkin puree
1 ¾ cup almond flour
¼ cup coconut flour
¼ cup tapioca flour
½ cup coconut milk
⅓ cup maple syrup
1 tsp vanilla
1 tsp baking soda
1 ½ Tbsp pumpkin pie spice
½ tsp cinnamon
3 lg eggs
½ tsp apple cider vinegar
Pecan Crumble Topping:
1 cup pecan pieces, crushed small
½ cup coconut sugar
⅓ cup coconut flour
2 Tbsp almond flour
2 Tbsp tapioca flour
⅓ cup coconut oil, melted but not hot
½ tsp cinnamon
INSTRUCTIONS:
Preheat your oven to 350 degrees. Lightly grease a 9x9 baking pan.
In a small bowl, whisk together the wet ingredients for the coffee cake. In a separate larger bowl, mix together the dry ingredients for the coffee cake.
Gradually mix the wet ingredients into the dry ingredient bowl.
Pour the coffee cake mix into the baking dish. Use a spatula or back of a spoon to spread it across the dish evenly.
Mix together all crumble ingredients. Distribute scoops of the crumble across the pan on top of the coffee cake filling. Then use your hands (or a spoon) to spread the crumble across the whole top of the cake. Slightly push the crumb down into the filling while you spread.
Bake in the oven for 35-45 minutes (baking time will vary by oven) until a toothpick comes out clean from the center. Begin checking at 35 minutes. Then check every 4-5 minutes after to be safe. Once it is done, remove it from the oven and let rest for 10-20 minutes before serving.
Store in an airtight container in the fridge. You can also freeze to enjoy at a later time.
