Ah, pumpkin pecan coffee cake! The mere thought of it makes my mouth water. And to think that it can be made gluten-free, that’s just icing on the cake. Literally.
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Now, I don’t know about you, but I’ve never been one to shy away from a good slice of cake. And when it’s infused with the flavors of pumpkin and pecan, it’s practically irresistible. But let’s be honest, when you tell people that it’s gluten-free, their first reaction is usually, “Oh…that’s nice.”
Why is it that people always assume that gluten-free equals taste-free? I mean, I get it. There have been some pretty terrible gluten-free products out there. But when it comes to this pumpkin pecan coffee cake, trust me, you won’t even miss the gluten (disclaimer: you have to use a good quality gluten-free flour. Like Cup4Cup or King Arthur (I use King Arthur because it is most affordable).
If you want to mess with the skeptics a little bit just tell them it is full of gluten! “Oh, yes, you will love this gluten filled fall dish. This cake is loaded with the stuff.” And then watch as they take a bite and their eyes widen in disbelief. Funny story- when one of my kids, (an 18-year-old boy), found out this pumpkin pecan coffee cake is gluten-free, he said “Dang! You tricked me again!” That was after he had had two (or three) helpings!
But seriously, this cake is delicious. It’s moist, it’s flavorful, and it’s the perfect accompaniment to a hot cup of coffee or caramel cappuccino. And the fact that it’s gluten-free means that even more people can enjoy it. So go ahead and indulge. You deserve it. Just don’t forget to share a slice with me!
Let’s Get Cooking
There is not much to this recipe, just dump the ingredients into your stand mixer and place in a silicone 9×9 baking pan (like this one here.)
When it comes to the crumble topping, I like to melt the butter in a glass, liquid measuring cup and mix with a fork until the texture is a bit like wet sand. Then, pour over the batter and top with chopped or halved candied pecans! (The ones from Trader Joe’s are our favorite!)
Switch It Up!
Some great alternative ways to make this dish would be:
- Add a cheesecake layer, like this one found in my Gluten-Free Blueberry Cheesecake Coffee Cake recipe.
- Try using different fruit & nut pairings, like apple & walnut, (sub applesauce for the pumpkin purée and top with sliced or fried apples)
- Mix some non-candied pecans in with the batter for a sweet and salty, mouth watering experience!
- COFFEE CAKE
- 2 cups gluten-free flour, leveled (Cup4Cup or King Arthur brands)
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 stick butter, softened
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tbsp butter melted
- 2 tbsp flour
- 2 tsp cinnamon
- 1/2-3/4 cup candied pecans
- Preheat oven to 350 degrees.
- Whisk together dry ingredients in a mixing bowl. Add pumpkin puree, milk, butter, and vanilla. Mix well.
- Pour cake mixture into a silicone (or lightly greased) 9x9 baking pan.
- Melt butter in a microwave safe bowl. Add brown sugar, flour, and cinnamon and mix with fork until the consistency of wet sand.
- Sprinkle evenly on top of cake batter. Top generously with candied pecans.
- Bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
BRAND MATTERS when it comes to Gluten-Free flour. Feel free to make this with regular flour as well if you are not gluten-sensitive!
I hope you enjoy this fall favorite. Be sure to snap a photo and tag me on Instagram, or comment below if you end up making this one! Happy Fall, y’all! ( I couldn’t resist…)