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This Gluten Free Pumpkin Coffee Cake is hearty, easy to make, and infused with delicious pumpkin flavors. It's perfect for holiday gatherings and cozy afternoons alongside coffee or tea.

Gluten Free Pumpkin Coffee Cake

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The perfect treat for holiday gatherings and cozy afternoons alongside coffee or tea.
Course Breakfast, Brunch, Dessert
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 16 servings
Calories 212
Author Kim


Cinnamon Filling and Topping

  • 2 tablespoons cinnamon
  • 1/2 cup baking stevia or 1 cup sweetener that measures like sugar

Coffee Cake

  • 3 cups oat flour*
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup baking stevia or 1 1/2 cup sweetener that measures like sugar
  • 2 eggs
  • 1 cup International Delight® Sugar-Free Pumpkin Pie Spice
  • 1 cup unsweetened vanilla almond milk
  • 1 1/2 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract

Optional Crumble Topping

  • 1 cup almond flour or finely chopped almonds, pecans or walnuts
  • 2 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup almond butter or nut/seed butter of choice, slightly melted
  • 2 tablespoons sugar free maple or pancake syrup


  • Preheat the oven to 350 degrees, and spray an 9x9 baking pan with cooking spray.
  • In a small bowl, combine ingredients for cinnamon filling. Set aside.
  • In a medium bowl whisk together all of the dry ingredients for the cake. Add the wet to the dry and whisk together. Pour half of the batter into the pan, spreading it evenly in pan with spatula.
  • Sprinkle half of the cinnamon filling over the batter, then pour the rest of the coffee cake batter over top and smooth it out with a spatula. Sprinkle the rest of the cinnamon filling/topping over the top of the cake.
  • If adding optional crumble topping, mix everything for the crumble topping in a small bowl until crumbly. Sprinkle evenly over the top of coffee cake.
  • Place in the oven and bake for 50-55 min or until a tooth pick comes out clean. Cool to room temperature, then cut into 16 squares.


*To make oat flour, blend old fashioned oats in a blender or food processor until it reaches the texture of flour. You could swap 1/4 cup oat flour with 1/4 cup protein powder to make a higher protein version!
**Nutritional info calculated with crumb topping.


Calories: 212kcal | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 170mg | Potassium: 84mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1950IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 1.8mg