Looking to elevate your fall baking? This pumpkin coffee cake recipe, made and prepped using the LunchBots Mighty Bowl set, is perfect for cozy mornings and gatherings. With its durable design, the Mighty Bowl set makes mixing, baking, and serving a breeze—keeping you organized while delivering a delicious, seasonal treat.
Ingredients:
Coffee Cake:
- 1.5 tbsp unsalted butter
- 1.5 tbsp vegetable oil
- 1/2 cup gluten-free multipurpose flour
- 1/4 cup almond flour
- 1 tbsp cornstarch
- 1/2 tablespoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/4 cup light brown sugar
- 1/4 coconut sugar
- 3/4 cup pumpkin puree
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
Pecan Crumble:
- 2.5 tbsp butter
- 1/3 cup gluten-free multi-purpose flour
- 2 tbsp light brown sugar
- 1 tbsp coconut sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- pinch of salt
Instructions:
- Preheat the oven to 350F.
- In the Small Mighty Bowl, melt the butter. Then combine it with the oil and allow to cool for a few minutes.
- Combine the gluten-free multi-purpose flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt in the Medium Mighty Bowl. Set aside.
- In the Large Mighty Bowl combine the light brown sugar, pumpkin puree, vanilla extract, eggs, and the cooled butter-oil mixture. Whisk until smooth and fully combined.
- Add the dry ingredients in the Medium Mighty Bowl to the wet ingredients in the Large Mighty Bowl. Mix until the gluten-free pumpkin coffee cake batter is smooth.
- Top batter with the pecan crumb topping. (see below)
- Place the gluten-free pumpkin coffee cake in the preheated oven and bake at 350F for 45-55 minutes. The crumb top of the cake will be golden brown and a cake tester or toothpick insert in the center of the cake comes out clean.
- Take the gluten-free crumb cake out of the oven and set it on a cooling rack. Allow the cake to cool for at least 45-60 minutes before cutting and serving.
Pecan Crumble:
- Melt the butter in the small mighty bowl
- In the meantime combine the Gluten Free Flour, light brown sugar, coconut sugar, chopped pecans, cinnamon, and salt in the medium mighty bowl and whisk together.
- Using a fork or a small spatula, lightly mix the dry ingredients and the melted butter together until crumbles form. Don’t overmix.
- Place the crumble topping on top of the pumpkin batter in the large mighty bowl