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Why You’ll Love This Recipe
This moist gluten-free pumpkin coffee cake is filled with warm pumpkin spice flavor and topped with a sweet, slightly crunchy streusel. It’s easy to make, perfectly soft, and brings all the cozy fall vibes to your kitchen. With a thick cinnamon brown sugar crumb that bakes into a lightly crisp layer, each bite offers the perfect contrast between the tender pumpkin base and buttery crumble – the ultimate comfort food for autumn mornings.
After testing this recipe multiple times, I found the secret to its perfect texture: Greek yogurt keeps the crumb soft without being heavy, while pumpkin purée adds natural richness with less butter. The result is a moist, balanced cake that’s sweet, spiced, and satisfying.
If you love recipes like my Pumpkin Protein Pancakes or Marbled Paleo Chocolate Pumpkin Bread, this one will be right up your alley. It’s cozy, wholesome, and irresistibly fall!
Ingredients You’ll Need
For the Cinnamon Crumb Topping:
- Gluten-free all-purpose flour: Forms the base of the crumble
- Brown sugar: adds caramel sweetness and crunch
- Cinnamon: For that warm fall flavor
- Butter: Creates the perfect crumb texture
For the Pumpkin Coffee Cake:
- Gluten-free all-purpose flour: A light, neutral base for even texture. Use almond flour for a paleo variation; the texture will be slightly more dense.
- Sugar: Balances pumpkin’s natural earthiness
- Pumpkin pie spice: The soul of fall baking
- Baking soda + baking powder: Help the cake rise perfectly
- Sea salt: Enhances sweetness and spice
- Egg: For structure and lightness
- Plain Greek yogurt: Keeps it moist and tender. For a dairy-free version of this pumpkin coffee cake use a dairy-free yogurt alternative.
- Pumpkin puree: Adds flavor and natural richness
- Butter: For a soft, buttery crumb. Swap with coconut oil if you’re dairy-free.
- Vanilla extract: Ties everything together
- Optional: Powdered sugar for a light dusting before serving
For another cozy fall bake with similar flavors, try my Gluten-Free Pumpkin Cookies with Cream Cheese Frosting or, if you love bakery-style treats, you’ll also enjoy my Pumpkin Cream Cheese Muffins.
How to Make Pumpkin Coffee Cake
Step 1: Preheat your oven to 350°F. Line an 8×8 baking pan with parchment paper and lightly grease it. Add all the crumb topping ingredients to a food processor and pulse until crumbly. Set aside.
Step 2: In a large mixing bowl, stir together the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
Step 3: In a separate bowl, whisk together the egg, yogurt, pumpkin puree, melted butter, and vanilla.
Step 4: Pour the wet ingredients into the dry ingredients, stirring until just combined – don’t overmix.
Step 5: Spread the batter evenly into your prepared pan.
Step 6: Sprinkle with the cinnamon crumb mixture. Bake for 36-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool for at least 15 minutes before removing from the pan. Dust with powdered sugar, slice, and serve warm or at room temperature.
Recipe Tip
For an easy pumpkin coffee cake that stays soft for days, avoid overbaking. The crumb should feel springy to the touch, not dry.
Storage Tips
- Leftovers can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for up to a week. I’ve found the crumb topping stays crunchiest when stored at room temperature, but refrigeration will extend freshness.
- You can also freeze slices individually for up to 2 months and reheat in the oven for a just-baked texture.
- To reheat, warm slices in the oven at 325°F for 5-7 minutes, or microwave for 15-20 seconds. The heat revives the cake’s soft crumb and lightly crisps up the streusel topping again.
Serving Suggestions
Serve this pumpkin coffee cake warm with your favorite morning beverage. A cup of black coffee, spiced chai, or a pumpkin spice whipped coffee pairs beautifully.
For a cozy twist, drizzle slices with a bit of almond butter or top with whipped coconut cream. It’s also perfect alongside eggs or fruit for an easy fall brunch spread.
Recipe FAQ
Yes! Bake it the day before, let it cool completely, then store tightly covered. Freeze whole or in slices for up to two months, then reheat before serving.
Use cold butter when pulsing your crumb mixture and don’t overmix. Storing at room temperature helps maintain that crisp texture.
Yes. Substitute one flax egg for the egg, coconut oil for the butter, and a dairy-free yogurt like almond or coconut yogurt.
If you want to add icing, whisk together powdered sugar and a splash of milk or maple syrup for a simple drizzle.
More Seasonal Favorites
If you make this pumpkin coffee cake recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Pumpkin Coffee Cake (Gluten-Free)
Video
Ingredients
Cinnamon Crumb Topping
- 1/3 cup gluten free all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 3 tbsp butter, cold and cut into chunks
Pumpkin Coffee Cake
- 1¼ cup gluten free all-purpose flour
- 3/4 cup sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 egg
- 1/2 cup plain Greek yogurt
- 1 cup pumpkin puree
- 1/4 cup butter, melted and cooled
- 2 tsp vanilla extract
- OPTIONAL: powdered sugar, for garnish
Instructions
- Preheat oven to 350 degrees, and line an 8×8 baking pan with parchment paper, then grease. Place all ingredients for the cinnamon crumb topping in a food processor and pulse until crumbly.1/3 cup gluten free all-purpose flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, 3 tbsp butter
- In a large mixing bowl, stir together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.1¼ cup gluten free all-purpose flour, 3/4 cup sugar, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp sea salt
- In a separate bowl, whisk together egg, yogurt, pumpkin, butter, and vanilla extract.1 egg, 1/2 cup plain Greek yogurt, 1 cup pumpkin puree, 1/4 cup butter, 2 tsp vanilla extract
- Pour wet ingredients over dry ingredients, stir until just combined.
- Transfer the batter into the prepared baking pan and spread out evenly.
- Sprinkle the top with the cinnamon crumb topping mixture, then bake for 36-40 minutes, until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes then remove from the pan and transfer to a wire rack. If you want, you can sprinkle with powdered sugar. Slice into squares and enjoy warm or at room temperature.OPTIONAL: powdered sugar
Notes
- For an easy pumpkin coffee cake that stays soft for days, avoid overbaking. The crumb should feel springy to the touch, not dry.
- Leftovers can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for up to a week. I’ve found the crumb topping stays crunchiest when stored at room temperature, but refrigeration will extend freshness.
- You can also freeze slices individually for up to 2 months and reheat in the oven for a just-baked texture.
- To reheat, warm slices in the oven at 325°F for 5-7 minutes, or microwave for 15-20 seconds. The heat revives the cake’s soft crumb and lightly crisps up the streusel topping again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
