Gluten-free Pumpkin Coffee Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender gluten-free pumpkin coffee cake with a buttery cinnamon swirl and pecans running through the middle. It's moist, lightly spiced, and perfect for brunch or an afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅓ cup sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
- ⅓ cup chopped pecans
- 2 tablespoons sugar
- 2 tablespoons gluten-free flour blend or all-purpose flour*
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted cold butter
- 1½ cups gluten-free flour blend or all-purpose flour* (about 220-230 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice**
- Pinch of sea salt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup sugar
- ½ cup dairy or non-dairy milk of choice
- 2 eggs
- 2 teaspoon pure vanilla extract
- 1/4 cup chopped pecans (to sprinkle on top)
- 1/3 cup powdered sugar
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon milk of choice
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 191mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 54mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 191MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.