Gluten-Free Pumpkin Spice Crumb Cake

Gluten-free pumpkin spice crumb cake: moist pumpkin cake topped with a buttery crumb topping and drizzled with a vanilla glaze.

I’ll be the first to admit that I enjoy pumpkin spice all year long. I know, “basic.” But there’s just something about the cinnamon, nutmeg, ginger, and clove that is so comforting. And it elevates a traditional coffee cake into something truly special.

Can I Use Any Gluten-Free Flour

Yes, you can use any all-purpose gluten-free flour blend. My favorites are King Arthur gluten-free measure-for-measure flour and Trader Joe’s all-purpose flour. If the gluten-free flour you choose doesn’t have xanthan gum, add 1/4 teaspoon of xanthan gum per cup of flour. So, for this recipe add 1/2 teaspoon of xanthan gum. This step will help give the batter structure and the cake a fluffy texture.

Why is There Sour Cream in the Recipe?

Although sour cream is often thought of as an ingredient for savory dishes, it is a great addition to the cake batter. Sour Cream has a high-fat content, helping create a tender, fluffy texture. It also balances the sugar in the recipe and adds a rich flavor. My favorite dairy-free sour cream is Kite Hill. Although it has a base of almonds and coconut oil, so if you’re looking for a nut-free option, I like Tofutti sour cream. It’s made with a base of soy. You can also use your favorite dairy-free yogurt instead.

Is Pumpkin Puree different than Pumpkin Pie Filling?

Typically, pumpkin puree is solely canned mashed pumpkin. In contrast, pumpkin pie filling is pumpkin puree with added sugar and spices. You want to use pumpkin puree in this recipe, specifically a brand that is 100% pumpkin.

Can I Make This Recipe Into Muffins?

Yes, you can make cupcakes instead of layer cake. This recipe makes one 8” square cake or about 12 muffins. If you would like to make muffins, please follow the recipe below. But instead of greasing and filling one 8” pan, line one muffin pan. Cupcake liners are essential so the cake doesn’t stick to the pan. Fill the lines 3/4 of the way with batter and bake for about 18-20 minutes.

So with the most-popular questions answered, let’s get to the step-by-step recipe for gluten-free pumpkin spice crumb cake! And if you have additional questions feel free to reach out via the comments section or email.

Pumpkin Cinnamon Crumb Cake

Wet Ingredients

• ¾ cup non-dairy butter softened

• 2 eggs

• ¾ cup pumpkin puree

• ⅓ cup non-dairy sour cream or non-dairy yogurt

• ¼ non-dairy milk

• ½ Tablespoon vanilla extract

Dry Ingredients

• 1 cup granulated sugar

• 2 ¼ gluten-free all-purpose flour

• 2 tsp pumpkin pie spice

• 2 tsp baking powder

• ½ tsp teaspoon baking soda

• ⅛ tsp salt

Crumble Ingredients

• 1 cup four

• ½ cup brown sugar

• ½ cup non-dairy butter melted

• 1 tsp cinnamon

Vanilla Glaze

• ½ cup confectionary sugar

• 1 – 2 tbs non-dairy milk

• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350F, and lightly grease an 8×8 pan.

2. In a small bowl, combine the crumble ingredients. Set aside.

3. In a large bowl, cream the butter and sugar. Then, mix in the eggs. Next, add the pumpkin puree and non-dairy sour cream, and mix until well combined.

4. Fold the dry ingredients into the batter. Add the non-dairy milk if the batter to thin the batter. You may need more non-dairy milk if the batter is too thick.

5. Pour the batter into the pan, and add the crumb topping. Bake for 30 – 35 minutes or until cooked through.

6. Mix together the vanilla glaze ingredients, and drizzle it over the cake.

If you liked this recipe, check out my other sweet treat recipes like the best gluten-free vanilla cake.

If you try this recipe out, tag me on Instagram @sarahandspices and hashtag it #sarahandspices so I can see your delicious re-creations! And as always, I love it when you share your reviews in the comments below. Sarah