You’ll fall in love with this Pumpkin Coffee Cake – with a sweet-tart addition of fresh cranberries, and a buttery pecan streusel topping. This gluten free and grain free coffee cake is higher in protein and lower in sugar, making it a healthy and delicious holiday breakfast everyone can enjoy.
If you adore Pumpkin Spice, also try this Pumpkin Chia Pudding and this Pumpkin Pie Baked Oatmeal.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
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A Holiday-Worthy Pumpkin Coffee Cake Recipe
What are your favorite holiday breakfasts to make? I love making this Sweet Potato Bacon Quiche — but when there’s a crowd, I love to have a sweet offering as well, like muffins or coffee cake.
I love pumpkin baked goods because the pumpkin adds a beautiful color, lots of vitamin A, and keeps them moist without needing to add much oil.
The fresh cranberries in this cake are the perfect tart contrast to the sweet and spicy pumpkin cake. You’ll fall in love with this festive coffee cake!
This Recipe Works Because:
- It’s the perfect make-ahead breakfast. Bake it, wrap it tight, and freeze it – then defrost it and gently warm is up to serve it for breakfast. I want to be with my family, not cooking, on holiday mornings.
- Pumpkin + Cranberries + Pecans give it all the winter vibes.
- It’s gluten-free and grain-free using my favorite almond flour.
What You Need:
- Canned Pumpkin (not pumpkin pie filling)
- Maple Syrup (honey or date syrup work!)
- Coconut Oil
- Eggs
- Vanilla
- Almond Flour
- Arrowroot (tapioca is a good sub!)
- Pumpkin Pie Spice (I use cinnamon, ginger, and lots of fresh grated nutmeg)
- Baking Powder, Soda & Sea Salt
- Fresh Cranberries (you can omit these for a basic Pumpkin Coffee Cake – but I highly recommend you try them!)
Then, Make a Pecan Streusel Topping:
- Pecans
- Almond Flour
- Arrowroot
- Cinnamon
- Maple Syrup
- Coconut Oil
- pinch of Sea Salt
How to Make a Pumpkin Cranberry Coffee Cake
This recipe is baked in my Sharp European Convection Oven. The oven is perfect for every day use – roasted veggies, baking meats, and popping in homemade baked goods, like this delicious Pumpkin Coffee Cake.
The oven is a perfect match to my induction cooktop, and is roomy enough inside to make holiday meals. I can easily reheat a quiche and this coffee cake and serve a perfect combo for breakfast!
Hop on over to the Sharp USA website to see if this oven is the perfect match for your dream kitchen.
How to Make a Gluten Free Pumpkin Coffee Cake
Step 1: First, combine the dry ingredients in a medium sized mixing bowl.
Step 2: Next, add the pumpkin, maple syrup, coconut oil, and eggs to a large mixing bowl, and whisk to combine.
Step 3: Add the dry ingredients into the bowl with the pumpkin mixture, and stir until there are no dry ingredients remaining.
Step 4: Add the fresh cranberries to the batter, and fold them in.
Step 5: Add the pumpkin cake batter to a lined 8×8 baking dish and smooth into an even layer.
Step 6: Either finely chop the pecans, or add the streusel ingredients into a food processor bowl, and pulse to combine. Leave the pecans chunky, and use a spoon to finish mixing the ingredients if necessary.
Step 7: Add the streusel topping to the cake, and spread it into an even layer.
Step 8: Cover the cake with foil, and bake the coffee cake for 50 minutes. Remove the foil, and continue baking for an additional 15-20 minutes, or until the center of the cake is set. This allows the cake to fully cook without over-browning the topping.
Tips & Variations
Make this a plain Pumpkin Coffee Cake: Don’t like or have cranberries? Simply omit them!
Use Frozen Cranberries: I often have cranberries in the freezer in the winter. If you’d like to start with frozen cranberries, measure them out, and then let them sit out to defrost before mixing them into the cake. The cake will not fully or evenly bake if you mix them in while frozen.
Reheat the Coffee Cake: If you make this coffee cake a ahead, wrap it tight and freeze it until you’re ready to serve. Allow it to sit at room temperature for a couple of hours (or overnight in the refrigerator), and then pop it in the oven, covered with foil, at 350º F for 30 minutes to reheat when ready to serve. We also love this served cold.
Top your Coffee Cake: I serve this coffee cake topped with whipped cream and more pecans. I use pastured heavy whipping cream, and whip it until it’s stiff. I don’t sweeten whipped cream since it’s usually going on top of a sweet dessert.
Try this festive Gluten-Free Cranberry Coffee Cake next!
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Pumpkin Coffee Cake with Cranberries
Ingredients
- 2 1/4 cup almond flour
- 1/4 cup arrowroot
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- nutmeg freshly grated, to taste
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup
- 2 tablespoons coconut oil melted
- 3 eggs
- 2 teaspoons vanilla
- 1 1/2 cups fresh cranberries if using frozen, thaw prior to mixing in batter
Pecan Streusel
- 1/2 cup pecans
- 1/2 cup almond flour
- 1 tablespoon arrowroot
- 1/2 teaspoon cinnamon
- pinch sea salt
- 2 tablespoons coconut oil melted
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350º F.
- First, combine the dry ingredients in a medium sized mixing bowl.
- Next, add the pumpkin, maple syrup, coconut oil, and eggs to a large mixing bowl, and whisk to combine.
- Add the dry ingredients into the bowl with the pumpkin mixture, and stir until there are no dry ingredients remaining.
- Add the fresh cranberries to the batter, and fold them in.
- Add the pumpkin cake batter to a lined 8×8 baking dish and smooth into an even layer.
- Add the streusel topping to the cake, and spread it into an even layer.
- Cover the cake with foil, and bake the coffee cake for 50 minutes. Remove the foil, and continue baking for an additional 15-20 minutes, or until the center of the cake is set. This allows the cake to fully cook without over-browning the topping.
Streusel Topping
- Either finely chop the pecans, or add the streusel ingredients into a food processor bowl, and pulse to combine. Leave the pecans chunky, and use a spoon to finish mixing the ingredients if necessary.
Wow Michelle! This coffee cake looks so good. I have to make this to have with my morning coffee.
I will add more cranberries next time 🙂 Another modification – I make it in muffin forms, perfect amount for 12 muffins. In this case, the baking time is about 20 min.