Gluten-Free Pumpkin Coffee Cake with Cinnamon Crumble

Makes: 7 Servings
Per Serving: 20g Protein | 330 Cal

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Whether you’re hosting breakfast for a crowd or just looking for an extra-special weekend breakfast, you have to try my High-Protein Pumpkin Cinnamon Coffee Cake. Super cozy and packed with 20g of protein per slice, this bread is all of the best parts of fall bakes in one little package. Great for breakfast, an afternoon snack, or even an after-dinner sweet treat, this pumpkin coffee cake is wholesome and delicious and I know you’re going to love it.

Why You’ll Love This Pumpkin Coffee Cake Recipe

• Packed with plenty of protein: Each slice of this sweet and spiced pumpkin coffee cake is stuffed with 20g of protein, thanks to a mixture of whey protein powder, casein protein powder, and cottage cheese.

• Moist, tender crumb: Some high-protein baked goods can be dry or chalky-tasting, but not this cake. With a moist and tender crumb, each bite is a real treat.

• The sweet and crunchy cinnamon crumble topping: It makes this pumpkin coffee cake feel like something you’d find at a bakery or coffee shop, not a high-protein bake.

• Quick and easy to make: You don’t have to be a baking pro to whip up this coffee cake. It comes together easily with plenty of wholesome ingredients.

Ingredients

• ¾ cup (170 g) low-fat cottage cheese, blended until smooth

• 2 large eggs

• 4 tablespoons (40 g) pure maple syrup

• ½ teaspoon vanilla extract

• ¾ cup (120 g) pumpkin purée

• 2 tablespoons (28 g) melted butter or avocado oil

• 1 cup (120 g) oat flour or gluten-free all-purpose flour (you can use any of your favorite gluten-free flour blends or you can also use regular all-purpose flour)

• 2 scoops (60 g) vanilla whey protein powder

• 1 scoop (~30 g) casein protein powder

• ¼ cup coconut sugar

• 1 teaspoon baking soda

• 1½ teaspoon baking powder

• ¼ teaspoon salt

• 1 tablespoon pumpkin pie spice

Crumb Topping

• ¼ cup (35 g) flour (same as base)

• ¼ cup + 2 tablespoons (70 g) brown coconut sugar, packed

• 1 scoop (30 g) vanilla protein powder (optional)

• 1 tablespoon cinnamon

• Pinch nutmeg

• Pinch salt

• 2 tablespoons (28 g) unsalted butter, cold and cubed

Instructions

1. Prep the pan and preheat the oven: Turn on the oven and set it to preheat to 350 degrees F. Grease a loaf pan or square baking dish (or line it with parchment paper). If you want to get a little fancier, try making this recipe in a bundt pan. Just make sure you grease the pan really well! Set the pan aside.

2. Blend the wet ingredients: If you haven’t yet, blend the cottage cheese in a blender or food processor until it’s completely smooth (you can also use an immersion blender for this). Add the blended cottage cheese to a large bowl with the eggs, maple syrup, vanilla extract, pumpkin puree, and melted butter or oil. Whisk well to combine.

3. Mix the dry ingredients: Place the flour, whey protein powder, casein protein powder, coconut sugar, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl. Whisk them together to combine everything evenly.

4. Make the coffee cake batter: Add the dry ingredients to the bowl of wet ingredients and fold the dry ingredients into the wet. Only mix until just combined. Overmixing can make your batter tough. The batter will be thick, but it should be easy to spread.

5. Make the cinnamon crumble: In a small bowl, combine the flour, coconut sugar, protein powder, cinnamon, nutmeg, and salt. Add the butter (cut into small pieces) and mix with a fork or your fingers until the mixture is crumbly. It should look like wet sand when it’s done.

6. Spread the batter into the pan: Transfer the batter to the prepared baking pan. Use a rubber spatula or offset spatula to smooth the top of the batter evenly in the pan. Sprinkle the crumble over the top of the cake batter. Place the pan in the oven and bake for about 50-55 minutes, or until a tester inserted into the center comes out mostly clean.

7. Cool: Remove the finished cake from the oven and let it cool before slicing and serving. This will ensure that the cake has the best flavor and texture. Gently warm the cake a bit or serve at room temperature. Enjoy!

Nutrition Information (Per Serving - Makes 7 Servings)

• Calories: 330

• Protein: 20g

• Carbs: 36g

• Fat: 11g

Swaps & Substitutions

• Add a cinnamon swirl: Make your pumpkin coffee cake extra cozy by mixing ground cinnamon and maple syrup and swirling it into the batter before adding the crumble topping and baking your cake.

• Add some crunch to your cinnamon streusel: Make the crumble as listed, but add some chopped pecans, walnuts, or pumpkin seeds to it to add some crunch.

• Switch up the puree: If you don’t want to use pumpkin puree, you can make this same recipe with butternut squash (or another squash) puree instead. 

• Store it properly: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you like to eat this coffee cake warm, gently reheat it in the microwave before eating.

FAQs

• Do I have to use both protein powders in this recipe?

  I really recommend using the mixture. If you don’t have both protein powders on hand and don’t want to buy an additional protein powder, you may want to add a bit of Greek yogurt or extra pumpkin puree to keep the cake moist. You could also add a bit of sour cream to the batter to add a little extra moisture. No one likes a dry, crumbly cake.

• What can I use in place of coconut sugar?

  Coconut sugar is pretty easy to find at most large grocery stores, but if you don’t have it or can’t find it, swap in brown sugar instead. It may make the cake a little bit sweeter, but that’s okay.

• Could I make this gluten-free coffee cake recipe into cupcakes instead?

  You sure can! Bake for about 22-25 minutes instead, or until the cake tester comes out mostly clean. You can top each cupcake with a little crumble before baking and you’ll have perfectly portioned, grab-and-go treats.

This high-protein gluten-free coffee cake recipe is so easy, wholesome, and perfect for fall. Whether you’re looking for a packable treat to bring to work or on the go, an indulgent weekend breakfast, or a higher protein dessert, this recipe is sure to deliver.

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Pumpkin Coffee Cake with Cinnamon Crumb Topping

Yield: 7

Author: Ashley aka The Protein Snack Queen

This gluten free coffee cake recipe with a cinnamon streusel topping is easy to make, packed full of protein and wholesome ingredients, and absolutely delicious. You’re going to love it!

Ingredients

• ¾ cup (170 g) low-fat cottage cheese, blended until smooth
• 2 large eggs
• 4 tablespoons (40 g) pure maple syrup
• ½ teaspoon vanilla extract
• ¾ cup (120 g) pumpkin purée
• 2 tablespoons (28 g) melted butter or avocado oil
• 1 cup (120 g) oat flour or gluten-free all-purpose flour (you can use any of your favorite gluten-free flour blends or you can also use regular all-purpose flour)
• 2 scoops (60 g) vanilla whey protein powder
• 1 scoop (~30 g) casein protein powder
• ¼ cup coconut sugar
• 1 teaspoon baking soda
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon pumpkin pie spice

Crumb Topping

• ¼ cup (35 g) flour (same as base)
• ¼ cup + 2 tablespoons (70 g) brown coconut sugar, packed
• 1 scoop (30 g) vanilla protein powder (optional)
• 1 tablespoon cinnamon
• Pinch nutmeg
• Pinch salt
• 2 tablespoons (28 g) unsalted butter, cold and cubed

Instructions

1. Prep the pan and preheat the oven: Turn on the oven and set it to preheat to 350 degrees F. Grease a loaf pan or square baking dish (or line it with parchment paper). If you want to get a little fancier, try making this recipe in a bundt pan. Just make sure you grease the pan really well! Set the pan aside.
2. Blend the wet ingredients: If you haven’t yet, blend the cottage cheese in a blender or food processor until it’s completely smooth (you can also use an immersion blender for this). Add the blended cottage cheese to a large bowl with the eggs, maple syrup, vanilla extract, pumpkin puree, and melted butter or oil. Whisk well to combine.
3. Mix the dry ingredients: Place the flour, whey protein powder, casein protein powder, coconut sugar, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl. Whisk them together to combine everything evenly.
4. Make the coffee cake batter: Add the dry ingredients to the bowl of wet ingredients and fold the dry ingredients into the wet. Only mix until just combined. Overmixing can make your batter tough. The batter will be thick, but it should be easy to spread.
5. Make the cinnamon crumble: In a small bowl, combine the flour, coconut sugar, protein powder, cinnamon, nutmeg, and salt. Add the butter (cut into small pieces) and mix with a fork or your fingers until the mixture is crumbly. It should look like wet sand when it’s done.
6. Spread the batter into the pan: Transfer the batter to the prepared baking pan. Use a rubber spatula or offset spatula to smooth the top of the batter evenly in the pan. Sprinkle the crumble over the top of the cake batter. Place the pan in the oven and bake for about 50-55 minutes, or until a tester inserted into the center comes out mostly clean.
7. Cool: Remove the finished cake from the oven and let it cool before slicing and serving. This will ensure that the cake has the best flavor and texture. Gently warm the cake a bit or serve at room temperature. Enjoy!

Nutrition Facts

Calories

330

Fat

11 g

Carbs

33 g

Protein

20 g