Pumpkin Coffee Cake with Streusel Crumb Topping

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This pumpkin coffee cake with streusel crumb topping is sweet, moist, and so flavorful! It’s filled with a sweet pumpkin flavor and is layered with a “buttery” cinnamon streusel. It’s gluten free, dairy free, and refined sugar free, and simple to make. If you’re looking for a delicious and flavorful coffee cake recipe for this holiday season, you need to give this recipe a try!

How many servings does this recipe make?

This recipe makes one large 8-inch round cake. This coffee cake is very rich so I cut it into 8-16 slices!

pumpkin coffee cake with streusel crumb topping far away shot
What ingredients will I need to make this pumpkin coffee cake?

You’ll need just a couple simple ingredients to make this recipe. They are:

  • oat flour (I use homemade)
  • almond flour
  • salt
  • cinnamon, nutmeg & ginger
  • baking soda & baking powder
  • coconut sugar (or other granulated sugar)
  • coconut oil (or vegan butter)
  • pumpkin purée
  • pure vanilla extract
  • eggs (flax or regular eggs)
  • coconut butter and pure maple syrup (for an optional glaze)
How do I make homemade oat flour?

To make homemade oat flour simply blend quick, old fashioned, or rolled oats in a high speed blender (or process them in a food processor). Blend/process until a flour consistency is reached. Check out this video if you want to see how I make my own oat flour!

Can I make the recipe coconut free?

If you don’t want to use coconut in this recipe, you can substitute the coconut sugar with brown sugar. You can replace the coconut oil with vegan butter, and you can omit the coconut butter glaze. I haven’t tried any of these substitutions in this recipe, but they should work well!

Can I make a glaze without coconut butter?

Yes! If you don’t want to use coconut butter and pure maple syrup for a glaze, simply mix together some powdered sugar and water!

pumpkin coffee cake with streusel crumb topping half eaten
How do I store this coffee cake?

I recommend storing this coffee cake in the fridge for up to 5 days, but it can also be stored on the counter for several days.

Looking for more delicious holiday recipes?

Try some of my favorites below!

Ready to make this pumpkin coffee cake with streusel crumb topping? The full recipe is below!

5 from 2 votes

Pumpkin Coffee Cake with Streusel Crumb Topping

Servings 16
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Coffee Cake

  • 2 cups oat flour (I use homemade)
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 3/4 cup coconut sugar
  • 2 eggs, beaten (flax or regular eggs)
  • 1/3 cup coconut oil, melted (or vegan butter)
  • 1 1/4 cups pumpkin purée

For the Streusel

  • 3/4 cup oat flour
  • 3/4 cup coconut sugar
  • 1/3 cup coconut oil, melted (or vegan butter)
  • 1 tsp cinnamon

For the Optional Glaze

  • 2 tbsp coconut butter, warmed
  • 2 tbsp pure maple syrup

Instructions

  • Preheat the oven to 350°F and line an 8-inch cake pan with parchment paper.
  • While the oven is heating up, add the dry ingredients for the coffee cake to a large bowl and whisk together. Then add all of the wet ingredients, one at a time. Once the wet ingredients are added, whisk everything together until the batter is smooth and well combined. Set aside.
  • Next, make the streusel. Add all of the streusel ingredients to a medium sized bowl and mix until well combined.
  • Add half of the coffee cake batter to the bottom of the lined cake pan. Smooth it out and top with half of the streusel. Spread out the streusel and then top with the remaining coffee cake batter. Smooth out the batter and top with the remaining streusel.
  • Place the coffee cake in the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for about 30 minutes in the pan. After 30 minutes, move the coffee cake to a cooling rack to finish cooling.
  • While the coffee cake is cooling, make the glaze (optional, but recommended). Mix the warmed coconut butter and maple syrup in a small bowl until smooth. Add a little bit of water to thin it out if needed. Once the coffee cake has cooled, drizzle the glaze, slice, and serve!

Video

Notes

  • See the body of the blog post above for notes on how to make the recipe coconut free.
  • See the body of the blog post above for notes on how to make the recipe sugar free.
Course: Breakfast, Dessert
Diet: Sugar Free Friendly, Gluten Free, Refined Sugar Free, Nut Free, Dairy Free, Soy Free, Vegan
Keyword: Coffee Cake, coffee cake with streusel, Gluten Free Coffee Cake, Pumpkin Coffee Cake, Vegan Coffee Cake

Join the Conversation

  1. Brittany Joy Renner says:

    5 stars
    One of my favorite recipes!!

    1. So glad to hear! This is also one of my favorites!

  2. Hi, could I use olive oil instead of coconut oil? Also do you just make the pumpkin purée yourself by steaming pumpkin?

    Looks delicious.

    1. Hi! I don’t think I have tested this recipe with olive oil, but it should work fine! And I used canned pumpkin puree for this recipe, not homemade. I hope it turns out well for you with olive oil!

  3. Jacque Bloom says:

    5 stars
    Absolutely incredible! Was a complete hit at Thanksgiving even with my relatives who have zero food sensitivities. I made a few substitutions: Namaste GF flour instead of the almond flour & Avocado Oil instead of the coconut oil (only in the cake part).
    I added 1/2 cup chopped pecans to the streusel & some on top for garnish. I also left out the baking soda & powder which made a delicious texture reminiscent of a brownie or zucchini bread, almost pie-like. I don’t know how to describe it but it was magical & a total accident! I didn’t have coconut butter for the glaze so I made a pecan maple glaze/frosting instead.
    10/10 will make this a million more times. Thank you!!

    1. Hi Jacque! Thanks so much for the feedback! So so glad you enjoyed the recipe. I love your substitutions as well – I will need to try with pecans! And I totally agree – this recipe is great for both people with food sensitives and those without!

  4. Would it be possible to sub the oat flour for more almond flour?

    1. Hi! I am not sure, I am sorry! I haven’t tried this recipe with just almond flour! But a 1-1 gluten free baking flour should work instead of the oat flour! I like this one from Amazon: https://amzn.to/3GRjyl7

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