Thanksgiving Pumpkin Coffee Cake

Need a last-minute Thanksgiving morning recipe involving pumpkin? Look no further than my gluten and dairy free Pumpkin Coffee Cake that will be a pleasure to wake up to!

This recipe is inspired by my original Coffee Cake Worth Celebrating (and all-time favourite recipe of my readers) but with less sugar and a pumpkin twist! The crumble topping has just enough cinnamon spice to it to complement the soft sweet cake.

Thanksgiving Pumpkin Coffee Cake

You will need…

1/4 cup coconut oil
1 egg
1/2 cup pumpkin purée
1 tsp vanilla
3/4 cup sugar
1 1/2 cup gluten free flour 
1 tsp xanthan gum
2 tsp baking powder
2 tsp pumpkin spice
dash of salt
dash of baking soda

  1. Preheat the oven to 375F/190C. Grease a 8×8 baking pan with coconut oil (or any oil of choice).
  2. Combine coconut oil, egg, pumpkin purée, sugar and vanilla in a large bowl, or stand-mixer. 
  3. In a medium bowl, sift together the flour, xanthan gum, baking powder, pumpkin spice, salt, and baking soda. Add this to the wet ingredients, and combine well. 
  4. Pour batter into the baking tray and sprinkle with Crumble Topping (see recipe below.) 
  5. Bake at 375F for about 25 minutes. Remove from oven and while cooling, prepare the Drizzle Topping and spoon over top of the cake making a zigzag pattern. Enjoy!

Crumble Topping

1/2 cup brown sugar 
2 Tblsps gluten-free flour 
2 tsp ground cinnamon
2 Tblsps coconut oil
1/2 cup broken nuts (your choice, but I used walnuts)

Drizzle Topping

1/2 cup agave nectar
1/2 tsp vanilla
1 tsp cinnamon



Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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