Soo pumpkin coffee cake anyone? It’s officially the time of year to fall-ify just about everything - this round is coffee cake. My banana bread coffee cake is probably one of my best recipes, so i figured swapping banana with pumpkin wouldn’t be a bad idea. Long story short, my assumption was correct. This recipe is packed with all my fave nutrient dense baking swaps, such as sunflower oil, chickpea flour, pure maple syrup, coconut sugar, almond butter, pumpkin purée, and much more; it’s also entirely gluten free, dairy free, and refined sugar free! It’s perfect for all your fall festivities, or keep it to yourself for a breakfast or dessert (I’d probably choose this). Let’s dive in!
RECIPE
Prep time: 10 minutes
Bake time: 36 minutes
Serving size: 16
INGREDIENTS
Batter
2 eggs
1 1/3c gluten free flour (almond, oat, chickpea)
3/4c pumpkin purée
1/4c oil (coconut, sunflower)
1/4c pure maple syrup
1/4c coconut sugar
2tbs almond butter
2tbs df yogurt
1tsp vanilla
2tsp cinnamon
1tsp pumpkin spice
1/2tsp baking powder
1/2tsp baking soda
Crumble
3/4c gluten free flour
1/2c coconut sugar
1tbs pure maple syrup
1/4tsp vanilla
3tbs oil
1tbs cinnamon
1/2tbs pumpkin spice
METHOD
1. Preheat oven to 350° F and oil a square baking pan.
2. In a large bowl add all batter ingredients, folding in flour last. Mix well. Once smooth set aside.
3. In a smaller bowl, add all crumble ingredients. Mix until crumble texture is reached.
4. TransfGluten Free Pumpkin Coffee Cake {gf, df, rsf}er batter into prepped baking pan and sprinkle crumble on top evenly.
5. Finish with a sprinkle of flakey sea salt and bake for 36-40 minutes. Let cool, slice, and enjoy.