Pumpkin Coffee Cake

9 Comments

DSC_6831

My husband likes to have sweet things for breakfast when he’s home. When he’s on the road he doesn’t have time to seek out allergen friendly diners for breakfast. Evidently daily breakfasts of hotel powdered eggs and unknown origin sausage during his work week arent very fulfilling. Probably in fact, gross. I think I would settle for an apple.

I’m a fan of simple these days. Coffee cake is an easy and filling breakfast (I also served it with a side of organic bacon), and can be made a gazillion different ways. This time I chose pumpkin because it’s that time of year. I also chose to make it really easy, but if you want a more complicated, Martha Stewart type of coffee cake that is also delicious, you can go here.

Pumpkin Coffee Cake

Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.

Wet Ingredients:

1 Cup Pumpkin Puree

1 teaspoon Pure Vanilla Extract

1 Egg

1/2 Cup Almond Milk (or any DF milk)

1/4 Cup Coconut Oil, melted

Whisk all wet ingredients together with whisk until thoroughly combined and set aside.

Dry Ingredients

2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)

1/2 Cup Granulated Sugar

1/2 teaspoon Kosher Salt

2 teaspoons Baking Powder

1 Tablespoon Pumpkin Pie Spice

Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.

Topping:

1 Cup Gluten Free Rolled Oats

3/4 Cup Dark Brown Sugar

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

4 Tablespoons Mama’s All Purpose Almond Flour

5 Tablespoons Coconut Oil, melted

Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.

DSC_6834

9 thoughts on “Pumpkin Coffee Cake

    • I think the bob’s may give you too dense of a texture. I usually only use it for banana bread because it adds moisture…and the bananas hide the beamy flavor I don’t care for. I wouldn’t think you would need to add anything else to the King Arthur flour. I didn’t add xanthum gum to this recipe and it turned out great. 🙂 Let me know!

      Like

  1. Pingback: Pumpkin Tartlets | The Great American Feast

  2. Pingback: Blueberry Coffee Cake | Everyday Family Favorites

  3. I do feel sorry for your husband being on the road and not being able to get stuck into your wonderful meals. Other options would be so hoe hum. This is a great looking cake that’s perfect for breakfast xx

    Like

  4. Pingback: 50 Of My Fall Favorites | gluten free zen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s