Gluten Free Pumpkin Coffee Cake
This easy recipe is full of delicious fall flavors
Servings 12
Calories 387kcal
Ingredients
- 2 Eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 tsp vanilla
- 1/2 cup coconut milk
- 15 oz can pureed pumpkin
- 3/4 cup melted coconut oil
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp xanthan gum
- 2 cups gluten free all purpose flour
Crumb Topping
- 1/4 cup vegan butter
- 1/3 cup gluten free all purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup chopped pecans you can use a food processor too
- 1 tsp maple extract
- 8 Kinnikinnick Ginger Snap Cookies crushed
Instructions
- In a stand mixer cream the eggs, sugars, and vanilla on low speed for 30 seconds.
- Add the coconut milk, pureed pumpkin, and blend for 30 seconds on low speed.
- With the mixer still on, drizzle the melted coconut oil in,
- Increase the speed to medium and blend for 1 minute scraping the sides halfway through.
- Grease a 9x13 baking dish with coconut oil. Preheat the oven to 350ºF.
- Pour the batter evenly into the greased baking dish.
- Make the crumb topping by adding the butter, flour, brown sugar, cinnamon, maple extract, pecans, and crushed cookies to a bowl. I like to use a food processer to crush the pecans and cookies at the same time. Using a pastry cutter, cut into the ingredients until lots of pea sized balls form.
- Evenly sprinkle the crumb over the batter and bake uncovered on the medium rack for 45 minutes or until a butter knife comes out of the middle clean.
Notes
If you need this recipe to be nut free you can use double the gingersnap cookies in place of the pecans.
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Nutrition
Calories: 387kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 27mg | Sodium: 165mg | Potassium: 180mg | Fiber: 4g | Sugar: 28g | Vitamin A: 5734IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg