This healthier Pumpkin Coffee Cake is naturally gluten and dairy-free and topped with a cinnamon sugar crumble. Perfect for a sweet breakfast, snack, or dessert. 

Gluten-Free Pumpkin Coffee Cake slices

This gluten-free pumpkin coffee cake is my favorite recipe to make during the fall. It’s naturally gluten and dairy free but still incredibly moist and delicious. The combination of oat and almond flour make this recipe more blood sugar friendly while also keeping it light and fluffy. It’s sweetened with maple syrup and you can substitute monk fruit in the crumble topping for an even more blood sugar friendly option. I typically do half monk fruit and half brown sugar or coconut sugar!

This recipe takes under an hour to make and can prepped ahead of time and stored in the fridge for a quick breakfast or snack the whole family will love.

Gluten-Free Pumpkin Coffee Cake snack that kids love


  • Oat flour (or you can use a gluten-free blend of your choice)
  • Almond flour
  • Baking powder + baking soda + salt
  • Pumpkin pie spice + cinnamon
  • Pumpkin
  • Eggs
  • Maple syrup
  • Avocado or melted coconut oil
  • Vanilla
  • Brown sugar (can sub with monk fruit or do half of each)
Gluten-Free Pumpkin Coffee Cake slices


Having a sweet treat AFTER a protein and fiber rich meal is better for blood sugar than eating a sweet on an empty stomach. This pumpkin coffee cake caused me no spike when having it after lunch or dinner. For a more stable blood sugar response you can pair it with eggs if having it for breakfast. Or try pairing it with Greek yogurt or Greek yogurt mixed with protein powder as well-balanced snack.


If you make this pumpkin coffee cake, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations! 

click here for the reel I made of this recipe


Gluten-Free Pumpkin Coffee Cake

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This healthier Pumpkin Coffee Cake is naturally gluten and dairy-free and topped with a cinnamon sugar crumble. Perfect for a sweet breakfast, snack, or dessert.

  • Prep Time: 20 min
  • Cook Time: 30-35 min
  • Total Time: 50-55 minutes


Units Scale

For the Cake:

1 1/2 cup oat flour (or gluten-free blend)
1 cup almond flour, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice
1 cup pumpkin
2 eggs
1/3 cup maple syrup
1/4 cup avocado or melted coconut oil
1 tsp vanilla

For the Crumb Topping:

1/4 cup flour
3 tbsp brown sugar, packed (sub or do half monk fruit sweetener)
2 tbsp coconut oil or butter (vegan if necessary)
1 tsp cinnamon
Pinch of salt


Start by making the crumble. Mix the crumble ingredients together, using a fork or your fingers to push the oil/butter into the flour sugar. Place in the fridge.

Preheat the oven to 350℉ . In a large bowl, mix together the oat flour, almond flour, baking soda, baking powder, pumpkin spice and salt.

In a separate bowl mix the pumpkin, eggs, maple syrup, oil and vanilla until smooth. Pour into the dry ingredients and gently mix together.

Pour the batter into a parchment lined 8 x 8 baking dish. Sprinkle with the crumb topping. Bake for about 30-35 minutes, until the top is firm to touch and a toothpick comes out clean. Let cool before slicing.


I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.