Spice up the season with this delicious Pumpkin Maple Coffee Cake! Topped with a delicious pecan streusel and drizzled with a sweet maple glaze.
Pumpkin Maple Coffee Cake
It’s the most Pumpkiny season of all, and we are kicking it off with this Pumpkin Maple Coffee Cake! This gluten free pumpkin cake is packed with delicious warm fall spices, topped with a flavorful pecan streusel, and drizzled with a sweet maple glaze for the ultimate fall taste. You will love just how simple and straightforward this recipe is to bake up. Embrace the fall season and make this easy pumpkin cake front and central at your holiday dessert table!
If you enjoy this gluten free pumpkin cake you may also like this gluten free Pumpkin Cheesecake Bread
Tips To Make Gluten Free Pumpkin Cake
- Make sure when measuring out your flour to use the spoon and level technique.
- Don’t over mix the batter, mix until it’s just combined.
- Make sure to use unsweetened cashew milk. We like this brand.
- Don’t use table maple syrup the consistency is thicker and different then that of pure maple syrup. True maple syrup is thinner and pours out runny.
Ingredients To Make Gluten Free Pumpkin Cake
- Bob’s Red Mill Gluten-Free 1 to 1 Flour Blend
- pumpkin pie spice
- all spice
- nutmeg
- ground ginger spice
- baking soda
- baking powder
- sugar
- brown sugar
- 100% pure maple syrup
- grapeseed oil
- pumpkin puree
- 2 eggs
- cashew milk ( unsweetened )
Pecan Streusel
- coarsely chopped pecans
- cinnamon
- Bob’s Red Mill Gluten-Free 1 to 1 Flour Blend
- 100% pure maple syrup
- melted Earth Balance Butter
Maple Glaze
- powdered sugar
- 100% pure maple syrup
- cashew milk ( unsweetened )
Pumpkin Maple Coffee Cake
- Total Time: 60 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
Incredibly moist Gluten-Free Pumpkin Maple Coffee Cake with a pecan streusel and drizzled with a sweet maple glaze.
Ingredients
- 1 –3/4 Bob’s Red Mill Gluten-Free 1 to 1 Flour Blend
- 1/2 tsp. pumpkin pie spice
- 1/4 rounded tsp. all spice
- 1/4 tsp. nutmeg
- 1/8 tsp. ground ginger spice
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup 100% pure maple syrup
- 1/4 cup grapeseed oil
- 3/4 cup pumpkin puree
- 2 eggs
- 1/2 cup cashew milk ( unsweetened )
Pecan Streusel
- 3/4 cup coarsely chopped pecans
- 1 tsp. cinnamon
- 3 tbsp. Bob’s Red Mill Gluten-Free 1 to 1 Flour Blend
- 2 tbsp. 100% pure maple syrup
- 1 tbsp. melted Earth Balance Butter
Maple Glaze
- 1– 1/4 cup powdered sugar
- 2 tbsp. 100% pure maple syrup
- 2 tsp. cashew milk ( unsweetened )
Instructions
- Preheat oven to 350 degrees, grease and line the bottom of a round cake pan with parchment paper.
- In a small bowl combine all pecan streusel ingredients, mix to combine, then set aside.
- In a medium bowl add and mix together flour, spices, baking soda, and baking powder.
- In a large bowl mix together oil, sugars, maple syrup, cashew milk, and pumpkin puree.
- Add in eggs and mix again.
- Slowly stir in dry ingredients and mix until completely combined.
- Pour batter into cake pan and sprinkle streusel over the top.
- Bake for 30-35 minutes. ( oven temps vary so check in on it )
- Remove from oven when done baking and let cool.
- While cake is cooling make the maple glaze.
- Drizzle maple glaze over cake when done.
- Serve and Enjoy!
- Prep Time: 25
- Cook Time: 30 - 35 min
- Category: american
- Method: bake
- Cuisine: dessert
Keywords: Pumpkin Maple Coffee Cake, Gluten Free Pumpkin Cake, Pecan Streusel
Did you make this Pumpkin Maple Coffee Cake? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it!
We hope you enjoy this ” Pumpkin Maple Coffee Cake ” as much as we do!
Happy Blessed Day!
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