Gluten Free Pumpkin Coffee Cake
Gluten Free Pumpkin Coffee Cake is a perfect holiday treat to have around for guests that stop by! This show-stopping treat brings together three irresistible layers: a fluffy vanilla coffee cake, a rich pumpkin pie filling, and a buttery streusel topping. Perfectly spiced and just the right amount of sweet, this dessert (or breakfast!) is as beautiful as it is delicious.
Crafted with Josie’s Best Muffin and More Mix, this recipe ensures a tender, light texture that will delight everyone around the table—whether they’re gluten-free or not. The vanilla coffee cake layer forms the perfect foundation, boasting a soft crumb that’s ready to soak up the warmth of the spiced pumpkin filling. Topped with a crunchy, cinnamon-laced streusel, each bite is an explosion of cozy, autumnal flavors.
Whether you’re hosting a holiday brunch, needing a comforting dessert for family dinner, or simply craving something sweet with your coffee, this Pumpkin Coffee Cake is guaranteed to become a seasonal favorite. Easy to make and sure to impress, it’s a delicious way to celebrate the flavors of the season while keeping it gluten-free and worry-free. So grab your apron and Josie’s Best, and get ready to bake a masterpiece that’s bursting with fall goodness!
Ingredients
Coffee Cake:
3/4 cup melted butter (or DF Alternative)
1/2 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cup Josie’s Best GF Muffin & More Mix
1/2 tsp salt
1 tsp baking powder
Pumpkin Filling:
1 cup plain pumpkin
2 large eggs
1/2 cup half & half
1/2 cup maple syrup (can sub for brown sugar)
1/2 tsp vanilla
1 tsp pumpkin pie spice
1 TBS Muffin & More Mix
For the gluten free streusel topping:
1 cup of gluten-free old fashion oats
1/2 cup Josie’s Best GF Muffin & More Mix
1 TBSP cinnamon
1 cup brown sugar
1/2 tsp salt
3/4 cup very cold finely chopped or grated butter (dairy free works too!)
Instructions
Begin by pre heating your oven to 350F and lining or lightly greasing a 8×8 baking dish.
Mix the butter, sugar, eggs, and vanilla well.
In a separate bowl Mix the Muffin and More Mix, salt, and baking powder.
Add the dry mixture to the wet stirring gently until fully combined but try not to over mix.
Pour the cake batter into your prepared dish.
Next, make the pumpkin filling. Mix all of the ingredients well. Set this aside.
Finally, make the streusel topping. Add all of the ingredients except the butter to a large bowl or stand mixer.
Mix them together until fully incorporated.
Grate the butter into the oat mixture. If you are using a stand mixer you can mix this on medium speed for about 30 seconds.
If you are not using a stand mixer blend the grated butter into the oat mixture until it is well incorporated.
This will be a clumpy, sandy mixture – set this aside.
Now you can assemble! Pour the pumpkin mixture on top of the cake batter and top it with the streusel.
Bake this cake at 350 for 55-60 minutes. Until a tooth pick inserted into the middle comes out with only a few moist crumbs. Note that the streusel topping may still appear soft when the middle is done and that is fine as it will firm up as it cools.
Review Gluten Free Pumpkin Coffee Cake.