Gluten Free Pumpkin Coffee Cake

Streusel Topping

• 1/4 c. oat flour
• 1/2 c. brown sugar
• 1/2 tsp. pumpkin pie spice
• 1/4 c. butter, cold & cubed

Pumpkin Cake

• 1 stick of butter, melted
• 1/2 c. brown sugar
• 1/2 c. applesauce
• 1/2 c. pumpkin puree
• 1 tsp. vanilla
• 1/4 c. buttermilk, milk, or cream
• 2 eggs
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 c. oat flour
• 1 c. gluten free flour blend

Vanilla Drizzle

• 1 Tbsp. butter, melted
• 1 Tbsp. milk or cream
• 1/2 c. powdered sugar

1. Preheat the oven to 350 degrees.
2. STREUSEL TOPPING: In a small bowl, whisk the oat flour, brown sugar, and pumpkin pie spice. Then, use a pastry blender, fork, or clean hands to cut in the butter until mixture resembles coarse crumbs. Place in the fridge until ready to use.
3. In a large mixing bowl, whisk the butter, brown sugar, applesauce, pumpkin, vanilla, buttermilk, and eggs. Next, whisk in the pumpkin pie spice, cinnamon, salt, baking soda, baking powder, oat flour, and gluten free flour blend.
4. Spread batter into a 9x9 greased or lined baking dish. Then, top with the streusel. Bake for 38-42 minutes, until the cake feels firm when lightly pressed. Allow to cool before slicing.
5. DRIZZLE: In a small bowl, whisk the butter and milk. Next, whisk in the powdered sugar. Add a little more milk or powdered sugar until a thick glaze is formed. Use a spoon to drizzle over the coffee cake.