A Gluten-Free Pumpkin Coffee Cake for Cozy Fall Mornings

Pumpkin season is in full swing, and this coffee cake brings the flavors of pumpkin pie to the breakfast table with a few health-minded swaps. Instead of all-purpose flour, it’s made with almond flour, which is naturally gluten-free and offers protein, fiber and heart-healthy fats. Finely chopped pecans in the crumble topping add even more healthy fats and a satisfying crunch.

The star ingredient, canned pumpkin puree, is a good source of fiber and beta-carotene, which the body converts to vitamin A to support vision and immune health. Four eggs add protein to help make each slice more filling, and the recipe skips refined white sugar in favor of coconut sugar. Keep in mind that coconut sugar is still sugar, so this cake is best enjoyed as a treat rather than an everyday breakfast.

Because it’s free of gluten and grains, this coffee cake can be a good fit for people with celiac disease or gluten sensitivity. If you need to avoid gluten strictly, look for almond flour and baking powder labeled certified gluten-free to reduce the risk of cross-contamination. Pair a slice with a cup of coffee or tea for a cozy fall morning.

Pumpkin Pie Coffee Cake

Ingredients

Cake:

• 2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 teaspoon pumpkin pie spice
• 4 eggs
• 2/3 cup coconut sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon lemon zest

Crumble:

• 1 cup pecans, finely chopped
• 1/2 cup almond flour
• 1/3 cup coconut sugar
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon fine-grain sea salt
• 3 tablespoons avocado oil

Directions

1. Line a 10-by-5-inch loaf pan with parchment paper, leaving it to hang over the edges a bit.
2. Preheat oven to 350 degrees.
3. Mix together all crumble ingredients until a shaggy sand forms.
4. Mix all the cake ingredients together until a smooth batter forms. In a parchment-lined loaf pan, add in half the batter. Layer in 1/4 of the crumble topping, then top with the remaining batter. Top with remaining crumble.
5. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

This recipe was originally published on Liz Moody.