At this time of year I can never get tired of the warmth and coziness that is associated with pumpkin spices.  

This Pumpkin Streusel Coffee Cake provides another opportunity to enjoy these fall spices.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I started by making the streusel topping.

I mixed the first 1 1/2 cups of Bob’s Red Mill 1 to 1 Gluten Free flour blend with the brown sugar, cinnamon, ginger, cloves, nutmeg and salt with a fork.

Then I added the melted margarine to the bowl and stirred until all ingredients were moistened.

Now I set this streusel topping mixture aside until I needed it.

Next I started combining the ingredients for the cake.

Using an electric mixer I beat the margarine and sugar together until they were light and fluffy.

I added the eggs one at a time beating after each addition.

Then I added the pure pumpkin puree, vanilla and 1/2 of the streusel topping mixture that I had set aside earlier.

I used a wooden spoon to blend the ingredients together.

Next I measured in the second amount of flour, meringue powder, baking powder, baking soda and salt.

I stirred the liquid and dry ingredients together with a spoon until they were just blended.

I scraped the batter into a square cake pan that I had sprayed with cooking spray.

Then I sprinkled the batter with the last half of the streusel topping that I had set aside.

Now I put the cake in a 350F oven and baked it for 50-60 minutes or until a tooth pick inserted in the center came out clean.

I allowed the Gluten Free Pumpkin Streusel Coffee Cake to cool completely in the pan.

When the cake had cooled I cut it into squares and it was ready to serve!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Gluten Free Pumpkin Streusel Cofffee Cake:

• 1 1/2cups Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
• 1 cup packed brown sugar
• 1 tsp ginger
• 1 tsp ground cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 salt
• 1/2 cup margarine melted
• 1/2 cup margarine
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup pure pumpkin puree
• 1 tsp vanilla extract
• 1 1/3 cup Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
• 1 tbsp meringue powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

How to Make Gluten Free Pumpkin Streusel Coffee Cake:

1. Preheat oven to 350F.
2. Grease an 8-inch square cake pan.
3. Start by making the streusel topping. Mix the first 1 1/2 cups 1 to 1 flour blend with the brown sugar, ginger, cinnamon, cloves, nutmeg and salt. Blend them well with a fork.
4. Add the 1/2 cup of melted margarine to the bowl and stir until all ingredients are moistened. Set this aside.
5. For the cake, beat the margarine and sugar with an electric mixer until light and fluffy.
6. Add the eggs one at a time beating after each addition.
7. Stir in the pumpkin puree, vanilla and 1/2 of the streusel topping mixture that was set aside.
8. Add the the second amount of 1 to 1 flour blend, meringue powder, baking powder, baking soda and salt. Stir with a spoon until just blended.
9. Spoon the batter into the prepared pan and top with the last 1/2 of the streusel topping.
10. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
11. Allow the cake to cool completely in the pan.
12. Cut into squares and serve!

FAQS:

What should I serve with gluten free pumpkin streusel coffee cake?

Gluten-free pumpkin streusel coffee cake is a delightful treat, and you can enhance the overall experience by serving it with complementary accompaniments. Here are some ideas:

1. Whipped Cream: A dollop of dairy or non-dairy whipped cream on top of a warm slice of coffee cake can add a creamy and indulgent element to your dessert.
2. Vanilla Ice Cream: A scoop of vanilla ice cream pairs wonderfully with the warm, spiced flavors of pumpkin coffee cake. Look for gluten-free ice cream options if needed.
3. Fresh Berries: A side of fresh berries, such as raspberries or strawberries, can provide a bright and tart contrast to the sweetness of the cake.
4. Caramel Sauce: Drizzle some gluten-free caramel sauce over the coffee cake to add a rich, sweet, and slightly gooey element to your dessert.
5. Greek Yogurt: A dollop of Greek yogurt, whether regular or dairy-free, can add a creamy and tangy component to your dessert while also providing a bit of protein.
6. Sliced Nuts: Toasted, chopped nuts like pecans, walnuts, or almonds can add a crunchy texture and nutty flavor that complements the cake’s softness.
7. Spiced Syrup: Create a simple syrup infused with warm spices like cinnamon and nutmeg. Drizzle this syrup over the cake for an extra burst of flavor.
8. Hot Beverages: Coffee cake naturally goes well with coffee, tea, or hot chocolate. Consider serving it alongside a warm beverage of your choice.
9. Whipped Coconut Cream: For a dairy-free option, you can make whipped coconut cream to serve with your gluten-free pumpkin coffee cake.
10. A Dusting of Powdered Sugar: A light dusting of powdered sugar can add a touch of sweetness and a beautiful presentation to your coffee cake.

Remember to consider any dietary restrictions your guests may have, and if serving a mixed crowd, it’s a good idea to label any toppings or accompaniments to ensure everyone can enjoy the coffee cake without worry of allergens.

How do I store gluten free pumpkin streusel coffee cake?

Storing gluten-free pumpkin streusel coffee cake is essential to maintain its freshness and prevent it from becoming dry or stale. Here’s how you can store it:

1. Cooling: Allow the coffee cake to cool completely at room temperature before storing. If you store it while it’s still warm, it can create excess moisture inside the container, leading to a soggy texture.
2. Wrap or Cover: Wrap the coffee cake tightly in plastic wrap or aluminum foil to prevent air from getting in. Alternatively, you can use an airtight container.
3. Refrigeration: You can store gluten-free pumpkin streusel coffee cake in the refrigerator if you plan to consume it within a few days. Make sure it’s well-wrapped or in an airtight container to prevent it from absorbing any other odors in the fridge. Remember that refrigeration can make the cake dry out faster, so it’s not the best option for long-term storage.
4. Reheating: To serve, you can either reheat individual slices in the microwave or the entire coffee cake in the oven. For the oven, preheat it to around 350°F (175°C), place the coffee cake on a baking sheet, and heat for about 10-15 minutes, or until it’s warmed through.
5. Check for Moisture: If you notice any moisture or condensation inside the packaging, remove the cake and let it air out for a short time to avoid it becoming soggy. Then, reseal it tightly.

Remember that the shelf life of gluten-free baked goods is often shorter than traditional ones due to the absence of gluten, which can help maintain moisture. Always check for any signs of spoilage, like mold or an off smell, before consuming it. Proper storage can extend the freshness of your gluten-free pumpkin streusel coffee cake, but it’s best to enjoy it within a reasonable time frame.

Can I freeze gluten free pumpkin streusel coffee cake?

Yes, you can freeze gluten-free pumpkin streusel coffee cake. Freezing is a great way to preserve the freshness and taste of baked goods for an extended period. To do so, follow these steps:

1. Allow the Coffee Cake to Cool: Before freezing, let the coffee cake cool completely to room temperature. This helps retain the moisture and texture of the cake.
2. Cut and Wrap: You can either freeze the entire coffee cake or cut it into individual portions. If cutting it into portions, wrap each piece tightly in plastic wrap. You can also wrap the whole cake in plastic wrap or aluminum foil.
3. Double Wrap: To prevent freezer burn and maintain freshness, it’s a good idea to double wrap the coffee cake. Place the wrapped cake or portions in a resealable freezer-safe bag or an airtight container.
4. Label and Date: Always label the container or bag with the date when you froze the coffee cake. This makes it easier to keep track of how long it has been in the freezer.
5. Freeze: Place the coffee cake in the freezer, preferably in a flat position to maintain its shape.
6. Thawing: When you’re ready to enjoy the coffee cake, take it out of the freezer and let it thaw at room temperature for a few hours. For a quicker thaw, you can use the defrost function on your microwave, but be careful not to overheat and dry out the cake.

Frozen coffee cake should be consumed within 2-3 months for the best quality. Gluten-free baked goods can sometimes be a bit more delicate than their gluten-containing counterparts, so freezing them properly helps maintain their texture and flavor.