Kick off pumpkin season with this Pumpkin Streusel Coffee Cake. It’s gluten-free, but you won’t be able to tell. It has a sugary streusel topping and moist crumb, this coffee cake is the perfect fall treat!
There is nothing better than being snuggled up on the couch with a warm beverage, cozy socks and a sweet treat. That’s my idea of the perfect Fall morning. This Pumpkin Streusel Coffee Cake was developed with those types of moments in mind. It’s a special treat to savor with warming cinnamon and pumpkin to help you embrace the Fall season.
Best gluten free flour for baking
This pumpkin coffee cake uses two different types of gluten-free flours. For easy baking, I love using a gluten-free 1 to 1 baking flour. They usually are made with a combination of rice flour and various starches, no complicated flour combining involved! King Arthur has one that I enjoy using.
I do find that if I solely rely on a 1 to 1 gluten-free flour, this coffee cake comes out dry. To keep the cake moist, I’ve also added sunflower seed flour. Sunflower seed flour can be found at Whole Foods if you live in St. Louis, or you can order it online. I love that is is nut-free and it contributes to the crumb of the coffee cake considerably.
Together, these two flours make this pumpkin coffee cake fluffy, yet dense and moist.
This recipe has been adapted from Christiann Koepke’s pumpkin bread recipe. It is an amazing recipe and I have made it so much that I wanted to share the adjustments I’ve made to make it nut free and dairy-free.
How to Make Streusel Topping for Coffee Cake
Streusel topping will take any dessert from good to great. It adds flavor and texture and is just plain delicious. The main ingredients in streusel topping are brown sugar, flour, cinnamon, salt, and butter. For this recipe, I’ve also added pumpkin seeds and gluten-free oats to make it a little heartier.
The key to making a good streusel is using cold butter and cutting it into the dry ingredients. That basically means you’re going to add cold butter to the dry ingredients. With a fork, pastry blender, or two knives, literally cut the butter into chunks and coat it with the dry mixture. The key is to not overly mix the two and to stop before the butter gets warm.
Dense moist pumpkin cake, with a crunchy sugary topping. There is nothing better than that on a chilly Fall day! I do hope that you give this Pumpkin Streusel Coffee Cake a try, it is one of my all time favorites!
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