{"id":5307,"date":"2020-10-07T21:46:48","date_gmt":"2020-10-07T21:46:48","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=5307"},"modified":"2022-09-23T14:53:02","modified_gmt":"2022-09-23T14:53:02","slug":"pumpkin-coffee-cake-gluten-free-dairy-free-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/pumpkin-coffee-cake-gluten-free-dairy-free-option\/","title":{"rendered":"Pumpkin Coffee Cake (gluten-free, dairy-free option)"},"content":{"rendered":"\n

Fluffy Pumpkin Coffee Cake, with a pumpkin pie spice sugar crumble topping,<\/strong> is the perfect weekend Fall breakfast! It’s easy to make and this recipe is made a little healthier than others<\/strong>. If you’re looking for a new recipe to bake with pumpkin, give this a try!<\/p>\n\n\n\n

\"One<\/figure>\n\n\n\n

Is coffee cake breakfast or dessert?<\/h2>\n\n\n\n

I think it’s intended for breakfast or brunch. But, most recipes are loaded with butter and sugar<\/strong>. Which, isn’t how I like to have my breakfast. For me, coffee cake can quickly turn into dessert.<\/p>\n\n\n\n

But I love coffee cake for breakfast<\/strong>. It’s a great weekend treat or brunch staple. A fluffy cake, topped with a crunchy crumb topping?! Yes please!<\/p>\n\n\n\n

So I set to work to make a few coffee cake recipes this year that are a little healthier! My Banana Coffee Cake<\/a>, Apple Cinnamon Coffee Cake<\/a>, and now this Pumpkin Coffee Cake. <\/p>\n\n\n\n

All of my coffee cake recipes are easily made gluten-free and dairy-free<\/strong>. They also only have 1\/2 cup of butter and 1 cup of sugar <\/strong>each, in the entire recipe. So, yes, you can have your cake and eat it too. \ud83d\ude09 Sorry, couldn’t resist that one!<\/p>\n\n\n\n

This Pumpkin Coffee Cake is fluffy, filled with pumpkin and pumpkin pie spices, and topped with a pumpkin pie spice sugar crumble.<\/strong> Even though it has two layers, it’s still a simple breakfast to make.<\/p>\n\n\n\n

Keep reading for more tips on what ingredients to use and how to make this Pumpkin Coffee Cake for breakfast.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Let’s talk about making this cake first.<\/h3>\n\n\n\n

You’ll make the base of the cake just like any other cake<\/strong> really. By mixing your dry ingredients<\/strong> together first (flour, pumpkin pie spice, baking soda and salt). Then, in another bowl, you’ll cream together your butter, brown sugar and applesauce<\/strong>. Next you’ll add the rest of your wet ingredients<\/strong> to them (pumpkin puree, vanilla, eggs and milk). <\/p>\n\n\n\n

Then, mix them all together<\/strong> till well combined. Spread the cake batter into the bottom of a 9×9 pan in an even layer, covering the bottom.<\/p>\n\n\n\n

For the topping, the easiest thing to do is melt your butter first<\/strong>. Then, add your sugar, flour, and pumpkin pie spices to the butter<\/strong>. Stir it all together till you have a crumbly, sort of sandy, mixture. By hand, sprinkle the mixture evenly across the top of your cake batter.<\/strong><\/p>\n\n\n\n

Pretty simple, right? \ud83d\ude42<\/p>\n\n\n\n

Now, a few questions you may have…<\/h4>\n\n\n\n

This coffee cake can also be made with regular white flour, if you don’t need it to be gluten-free.<\/p>\n\n\n\n

To make this Pumpkin Coffee Cake gluten-free, <\/strong>be sure to use a gluten-free all purpose flour<\/a>. I do not recommend using any other gluten-free flours<\/em> (i.e. almond, coconut, buckwheat, etc.) as they all behave differently with wet\/dry ingredient ratios.<\/p>\n\n\n\n

To make this dairy-free,<\/strong> be sure to use either coconut oil or a dairy-free butter alternative<\/a>, and almond milk (or another similar dairy-free milk). <\/p>\n\n\n\n

To make this coffee cake vegan,<\/strong> follow the dairy-free substitutions and use an egg substitution (such as two flax or chia eggs). I haven’t made this cake vegan, but typically this works well. The cake will just be a bit more dense.<\/p>\n\n\n\n

Don’t have pumpkin pie spices<\/a>?<\/strong> I recommend mixing together 2 teaspoons of cinnamon and 1\/4 teaspoon of nutmeg, allspice, ginger and cloves EACH. This will give you 1 tbsp of homemade pumpkin pie spices.<\/p>\n\n\n\n

Don’t want to use brown or white sugar?<\/strong> I only recommend substituting with coconut sugar<\/a> in this recipe. However, the sugar in this recipe has already been reduced. This Pumpkin Coffee Cake tastes best with the brown and white sugars<\/em>, so I recommend it first.<\/p>\n\n\n\n

Don’t have applesauce?<\/strong> You could use either mashed, ripe banana in it’s place, or more brown sugar.<\/p>\n\n\n\n

As you can see, this recipe is pretty flexible! And while you can switch up a few of the ingredients, I recommend that you use what is written first, for the best results.<\/p>\n\n\n\n

\"Side<\/figure>\n\n\n\n

If you need a Fall brunch or breakfast recipe<\/strong>, here it is. And you know, it doesn’t get better than cake for breakfast! \ud83d\ude42<\/p>\n\n\n\n

If you make this Pumpkin Coffee Cake, I’d love to hear from you!<\/strong> Whether it’s a comment below, on Pinterest<\/a>, or on Instagram<\/a>. I always welcome feedback!<\/p>\n\n\n\n

And if you want more healthy Fall breakfast recipes,<\/strong> take a look at my gluten-free Pumpkin Chocolate Chip Pancakes<\/a>, Pumpkin Chocolate Chip Waffles<\/a>, Apple Cinnamon Oat Muffins<\/a>, and Double Chocolate Pumpkin Oat Muffins<\/a>.<\/p>\n\n\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Pumpkin Coffee Cake (gluten-free, dairy-free option)<\/div>\n\t\t
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\n\t\t\tServings<\/span>: 12<\/span> pieces<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalories<\/span>: 237<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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Pumpkin Coffee Cake<\/div>\n\t\t\t\t\t\t