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Gluten-Free Pumpkin Coffee Cake: A Delicious Fall Treat You Must Try!

Gluten-Free Pumpkin Coffee Cake
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A delicious and moist pumpkin coffee cake that is perfect for fall and gluten-free.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This cake can be served warm or at room temperature.
  • For added flavor, consider adding chocolate chips or nuts to the batter.

Nutrition

Keywords: Gluten-Free Pumpkin Coffee Cake

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-coffee-cake-recipe/