About 1 Hour or Less, Bread, Breakfast, Freezer Friendly, Gluten Free, Grain Free, Paleo Friendly

Recipe: Gluten Free Pumpkin Spice Pull Apart Coffee Cake

I don’t know about you, but I’ve been known to get in a breakfast rut. And a lunch rut. Sometimes a dinner rut. Typical of my gluten free approach to food –  when I find something I like, I have a tendency to eat it often, like everyday, for weeks on end until I get so bored with it, I need a long break. So goodbye eggs and salsa. I’ll see you again in several months. Hello, easy-to-make pumpkin spice coffee cake!

This recipe is reminiscent of what I remember as monkey bread. As a kid, we used to roll canned biscuit dough in cinnamon and sugar, slather it in melted butter, then presto! Out came a delicious cake that needed no knife and that we ate way too much of. This one is the same, except the dough had some yummy pumpkin, a bit more warmth than just cinnamon alone, and a honey vanilla butter for it all to bask in while in the oven. Dairy free? No problem! Just a quick substitution and you’re in on the yumminess!

Gluten Free Pumpkin Spice Pull Apart Coffee Cake

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 Servings

Gluten Free Pumpkin Spice Pull Apart Coffee Cake

Always double check your ingredients for Gluten Free status before using!

If cross contamination is a concern,click HERE to check out my favorite organic and gluten free spice company!


    For the spice coating:
  • 2 Tablespoons Chopped Nuts (Optional)
  • 3 Tablespoons Coconut Sugar
  • 2 teaspoons Cinnamon
  • 1/8 teaspoon Allspice
  • 1/8 teaspoon Clove
  • 1/8 teaspoon Cardamom
  • 1/8 teaspoon Salt
  • For the Honey Butter:
  • 2 Tablespoons Butter (or coconut oil), melted
  • 1/2 teaspoon Vanilla
  • 1 Tablespoon Honey
  • For the Dough:
  • 1/2 Cup Almond Flour
  • 1/4 Cup Tapioca Flour (or Arrowroot)
  • 1 Tablespoon Cassava Flour (or Coconut Flour)
  • 1 Tablespoon Ground Flaxseed
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1 Egg White
  • 1 Tablespoon Honey
  • 3 Tablespoons Canned Pumpkin
  • 1/2 teaspoon Apple Cider Vinegar
  • 1/2 teaspoon Vanilla
  • 1 Tablespoon Oil


  1. Preheat oven to 350 degrees F.
  2. Grease a small, oven proof pan or bowl (I use a tiny cast iron pan). It should be large enough to handle about eight balls of dough that measure an inch or so. Set aside.
  3. In a small bowl, combine the spice coating ingredients then mix well and set aside.
  4. In a ramekin or other small bowl, mix the butter, honey and vanilla until well combined and set aside.
  5. In a medium-sized bowl, combine the flours, flax, salt and soda and mix well. Add the remaining dough ingredients and mix thoroughly until you get a thick dough/batter consistency. You should be able to handle it without it being really sticky.
  6. Take a small scoop of the dough (you should be able to make about 8 balls that are a little larger than an inch in diameter).
  7. Shape your dough into a ball and roll it in the spice mixture, coating all sides, Then place in the greased pan you prepared earlier. Repeat until the dough had been used up.
  8. Drizzle the butter all over the top of the dough balls, then sprinkle a little more of the leftover spice mixture on top.
  9. Place your pan on a baking sheet (just in case the butter drips over the edge) and bake for 20 minutes if your dough balls are in a single layer, or 25 minutes if you had to toss a few dough balls on top of each other.
  10. Remove from oven and allow to cool for several minutes - the butter (or oil) will be super-hot, so don't burn yourself.
  11. Use a fork to lift the dough balls out and enjoy!


Coconut flour can be substituted for the Cassava flour, but will add a little coconut flavor to the finished product.

For dairy free, substitute coconut oil in place of the butter, but increase vanilla to 1 teaspoon.