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.
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
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 goodquality 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:
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!
Gluten-Free Pumpkin Pecan Coffee Cake
Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This delicious gluten-free pumpkin pecan coffee cake is perfect for breakfast or brunch. It's full of warming spices and rich flavors that will satisfy your cravings. The cake is moist and tender, with a crunchy pecan and brown sugar topping that will make your taste buds dance.
Ingredients
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
TOPPING
1/2 cup brown sugar
2 tbsp butter melted
2 tbsp flour
2 tsp cinnamon
1/2-3/4 cup candied pecans
Instructions
For Cake:
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.
For Streusel:
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.
Notes
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…)
Are you a big fan of coffee cake? Do you find yourself drooling over the idea of a blueberry cheesecake? Are you gluten-free and struggling to find a delicious dessert or breakfast treat that fits your dietary needs? Look no further, my friend, because I have just the thing for you: The BEST Gluten-Free Blueberry Cheesecake Coffee Cake!
Now, I know what you’re thinking. “Gluten-free? That must mean it tastes like cardboard.” But trust me, this coffee cake is anything but bland. The combination of sweet blueberries and creamy cheesecake filling is enough to make your taste buds dance with joy. And the best part? You won’t even be able to tell that it’s gluten-free.
Gluten-Free Flour Brands Matter
I have been cooking with gluten-free for the last eight years, and I can tell you from experience that brand absolutely matters. The Trader Joe’s brand is not it for baked goods, friends. It gives my baked goods a gritty texture. I am also not a huge fan of Bob’s Red Mill. I find it makes my baked goods seem much drier than others.
The two best brands, in my opinion, are Cup4Cup Flour and King Arthur’s Gluten Free Measure for Measure Flour . Both of these are great for making any standard recipe into a gluten-free delicacy with their 1-to-1 ratio. Both have a texture that is so close to the “real thing”, no one can ever tell when I bake gluten-free!
Sweet & Delicious
I think the true star of the show in this dish may just be the coffee cake crumble that tops the dish. The crumbly, sweet, and buttery topping perfectly complements the soft and fluffy cake below. It’s the kind of cake that pairs just right with a cup of coffee on a lazy Sunday morning. Or, let’s be real, any day of the week.
Without further ado, here is the recipe:
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
1/3 cup of white granulated of confectioner’s sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Directions:
Coffee Cake:
Preheat your oven to 350 degrees F.
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9×9 baking dish
Cream Cheese Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Next Level Goodness
Drizzle
Now, if you want to add a little “extra” goodness, you can make a delicious cream cheese drizzle to lightly swirl over the top after baking! To do so, simply adapt my cream cheese frosting found on my Homemade Gluten-Free, Yeast-Free Cinnamon Rolls recipe post here, or simply:
Combine 2 oz. cream cheese, 4.5 tsp sugar, and 1-3 tsp of milk (start with 1 tsp and add to reach desired consistency).
Mix until no clumps remain.
Use a spoon to drizzle thinner consistencies or a piping bag for thicker consistencies!
Mix-Ins
This recipe is perfect even without the drizzle, but if you’re looking to go from “The BEST Gluten-Free Blueberry Cheesecake Coffee Cake” to “The BEST…PLUS“, I totally understand! Another delicious twist would be to add a tsp of lemon juice to your drizzle to add a little citrus zing, or add some chopped candied pecans to the crumble for a sweet & salty crunch!
Whether you’re gluten-free or not, this Gluten-Free Blueberry Cheesecake Coffee Cake is a must-try. It’s the kind of dessert that will make you forget all of your worries and indulge in a little slice of heaven. Trust me, your taste buds will thank you.
The BEST Gluten-Free Blueberry Cheesecake Coffee Cake
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour5 minutes
Sweet, Tangy, and delectable! This truly IS the BEST Gluten-Free Blueberry Cheesecake Coffee Cake recipe around
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
2 cups gluten-free flour like Cup4Cup or King Arthur's Gluten-Free Measure for Measure
2 teaspoons baking powder
1 cup fresh blueberries
Cheesecake Layer:
One brick (8 oz.) of cream cheese
1/3 cup of white granulated of confectioner's sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Instructions
Preheat your oven to 350 degrees F.
For Coffee Cake
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9x9 baking dish
Cheesecake Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Greetings, friends! Today, I’m going to share with you the recipe for my homemade gluten-free, yeast-free cinnamon rolls. Before we get started, let me tell you a little secret: I’m not a professional baker, but I do enjoy making a mess in the kitchen. So, if I can make these cinnamon rolls, you can too!
What You’ll Need
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
First things first, you’ll need to gather your ingredients. Here’s what you’ll need:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner’s sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Now that you have your ingredients together, let’s get rolling (pun intended)!
Instructions Part One
For the rolls:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
Instructions Part Two
For the icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Once you pull these freshly baked, homemade, gluten-free, yeast-free cinnamon rolls out of the oven, your house will be smelling better than a Yankee Candle!
Hey, Look Ma, I made it!
Impress your friends and family by plating up these beautiful baked goods with some scrambled eggs and a hot cup of coffee. Be sure to snap a picture for the ‘gram and tag me (@mollyfinneganblog)!
In summary, making these homemade gluten-free, yeast-free cinnamon rolls is not as difficult as it may seem. With a little bit of patience (and a lot of cinnamon sugar) you can create a tasty treat that everyone will enjoy. So, what are you waiting for? Get baking and have some fun in the kitchen.
Homemade Gluten-Free Yeast-Free Cinnamon Rolls
Yield: 12 rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Looking for a delicious gluten-free and yeast-free cinnamon roll recipe? Look no further! Our homemade recipe is not only easy to follow, but also yields soft, fluffy, and mouth-watering cinnamon rolls that are sure to impress. Made with a combination of gluten-free flour, baking powder, and other simple ingredients, these cinnamon rolls are perfect for those with gluten sensitivities or a yeast allergy. So why not indulge in a warm and comforting treat today? Check out our blog post for the full recipe!
Ingredients
For the Dough:
2 & 3/4 cups of gluten-free flour (King Arthur GF & Cup4Cup are my favorites!)
1/4 cup of granulated sugar
2 tablespoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 large egg
3/4 cup of greek yogurt or buttermilk
5 tbsp butter, softened
For the Filling:
3tbsp of butter, melted
1/3 cup of brown sugar, packed
1 tablespoon of ground cinnamon
For the Icing:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner's sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Instructions
For the Dough:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
For the Icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Nutrition Information:
Yield: 12 rollsServing Size: 1 roll Amount Per Serving:Calories: 000
Let’s Connect!
So glad you’re here!
Hey there! I’m Molly—a Jesus-loving, Disney-obsessed wife to my amazing husband, Jake. I’m a proud foster mom and dog mom, navigating the wild ride of life with a sprinkle of humor and a whole lot of heart. As a bariatric patient who’s lost over 170 lbs, I’m all about sharing my journey and cheering you on in yours. Think of me as your personal hype woman, here to lift you up and maybe crack a few jokes along the way. Let’s tackle life together—one laugh and one inspiring moment at a time!Read more about my story here.
