These gluten free pumpkin coffee cakes are moist, buttery, sweet, and brimming with that pumpkin-spiced goodness!
Pumpkin-spice season is here once again! Some are die-hard fans. I’m somewhere in the middle. I enjoy pumpkin and that cinnamon-ginger-nutmeg concoction; but, it’s not my favorite. Honestly, Starbucks usually leaves me a little disappointed. I used to be excited when it came back each season. Now, I can’t even recall the last time I ordered that PSL.
With the exception of pumpkin pie, pumpkin desserts never disappoint! Something about cold, mushy pumpkin doesn’t do it for me- but I LOVE pumpkin cookies, cakes, and breads! Yes, yes, and YES!
And, mini desserts are always my favorite! Ok, so these are not one-bite treats, but super cute and everyone can have their own. It’s also easier to control your portions with mini desserts.
Ingredients in Gluten Free Mini Pumpkin Coffee Cakes
Pumpkin
Brown Sugar
Applesauce
Cream/Milk
Maple Syrup
Vanilla
Eggs
Pumpkin Pie Spice
Cinnamon
Baking Soda
Gluten Free Flour Blend
Streusel Topping
A streusel topping is perfect for muffins, cakes, pies, cookies, and more! Simply mix brown sugar, flour, and cinnamon in a small bowl. Next, use a fork or clean hands to cut in the butter. Make sure the butter is cold and cut into small cubes. The mixture should resemble small crumbles. Then, sprinkle over your sweet treat and bake!
- Brown Sugar
- Flour
- Cinnamon
- Butter
Why is it called coffee cake?
This sweet cake, often with a streusel topping, is traditionally served with coffee or tea at breakfast. Despite the name, there is no coffee in this cake.
Is crumb cake and coffee cake the same?
Both cakes are very similar. The major difference is that coffee cake has a thinner layer of streusel. Crumb cakes have a thicker and chunkier streusel topping.
45 minutes
Gluten Free Mini Pumpkin Coffee Cakes
Ingredients
- 1 c. pumpkin
- 1/2 c. brown sugar
- 1/2 c. applesauce
- 2 Tbsp. cream or milk
- 2 Tbsp. maple syrup
- 1 tsp. vanilla
- 2 eggs
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 c. gluten free flour blend
Crumb Topping
- 1/3 c. brown sugar
- 1/4 c. flour
- 1/4 tsp. cinnamon
- 2 Tbsp. butter, cubed
Glaze
- 1 Tbsp. butter
- 1 Tbsp. milk or cream
- 1/2 tsp. vanilla
- 1/2 c. powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk the pumpkin, brown sugar, applesauce, cream/milk, maple syrup, vanilla, and eggs. Next, whisk in the pumpkin pie spice, cinnamon, baking soda, baking powder, and flour, Scoop about 1/4 cup of batter into a greased mini loaf pan.
- In a small bowl, whisk or stir the brown sugar, flour, and cinnamon. Then, cut in the butter using a pastry blender, fork, or clean hands. Sprinkle over the batter. Bake for 20-24 minutes, until an inserted toothpick comes out clean.
- In a small bowl, melt the butter. Then, stir in the milk/cream, vanilla, and powdered sugar. Add more sugar or cream/milk until a thick glaze is formed. Pipe or use a spoon to drizzle over the cooled cakes.