This soft, moist, fluffy, and crumbly pumpkin coffee cake is the perfect fall recipe to satisfy your sweet tooth. This healthier version of pumpkin coffee cake is the best treat to pair with your pumpkin spice latte this fall.
A moist gluten-free cake topped with a sweet paleo streusel and dairy-free icing

This Pumpkin Coffee Cake is a delicious twist on the classic coffee cake with a sweet pumpkin spice crumbly topping.

Made with real wholesome ingredients, grain-free, and without any refined sugar, this pumpkin coffee cake is so good!

Imagine this: it’s a Sunday morning. You just put on your favorite movie, you have a cozy hot cup of pumpkin spice latte in your hands along with this pumpkin coffee cake in front of you.

I mean, I would never leave my couch…

Other recipes that would go really well with that PSL on a Sunday morning are these Paleo Pumpkin Pancakes and these Vegan Pumpkin Oatmeal Bars.

.

What makes this Pumpkin Coffee Cake Recipe Healthy?

A moist light brown pumpkin coffee cake topped with a sweet pumpkin pie spice streusel

Traditionally, coffee cake is made with white wheat flour, butter, and white refined sugar.

However, I was able to make this Pumpkin Coffee Cake healthier by substituting a few ingredients while still maintaining everything we love about a classic coffee cake. 

Therefore this Paleo cake is made with only wholesome and natural ingredients that are good for you and your body.

And the ingredients are actually full of nutrients that are good for your health. 

This Pumpkin Spice Coffee Cake with Streusel is also:

  • Paleo
  • Gluten-free
  • Dairy-free
  • Refines Sugar-free
  • Grain-free

Ingredients to make this Pumpkin Coffee Cake

Healthy Paleo Cake cut into 9 squares

This healthy-ish fall-flavored coffee cake is made will simple and wholesome ingredients that are good for you. 

Wet ingredients

Eggs
Always use room-temperature eggs when baking.

Pumpkin puree
Full of fiber and vitamins, and will help to bind the cake together. 

Maple syrup
Adds a perfect deep flavor to this pumpkin coffee cake, and is less refined than white or brown sugar.

Coconut oil
Will keep this coffee cake moist while keeping it dairy-free

Apple cider vinegar
Perfect for flavor and to balance the sweetness

Dry ingredients

Almond flour
My favorite gluten-free flour to bake with. It has a nutty flavor and yields a slightly crumbly texture. 

Tapioca flour
Tapioca flour is a starch derived from the Cassava root. It’s a grain and gluten-free flour. You can read more about it here.

Coconut Sugar
Will add sweetness and flavor to the pumpkin spice streusel

Baking soda
Will allow the cake to be fluffy

Pumpkin pie spice
The star of this coffee cake

Salt
Always add a pinch of salt to balance the flavors

How to make this Pumpkin Spice Coffee Cake with Streusel

This easy-to-make Pumpkin Coffee Cake is made in two simple steps.

How to make the CRUMBLE TOPPING

Start with preparing the Pumpkin Pie Spice Crumble streusel.

In a small bowl, mix together almond flour, coconut oil, coconut sugar, and pumpkin pie spice until evenly distributed.
Then, store the crumble mixture in the fridge while preparing the coffee cake batter.

How to make the pumpkin coffee cake

Start with preheating the oven to 350 F and line or grease an 8×8 baking dish.

in a large bowl,add all the dry ingredients: almond flour, tapioca flour, baking soda, pumpkin pie spice, and salt
Whisk together until there are no clumps left.
In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
Add the wet mixture to the dry ingredients.
Gently combine the wet and dry ingredients with a spatula.
Pour the cake batter into the 8×8 parchment-paper-lined baking dish.
Lastly, top the pumpkin coffee cake batter with the pumpkin spice sugar crumbles. Use your hands to combine smaller crumbles together to create larger pieces.

Bake and Enjoy!

How to serve healthy Coffee Cake

As you most likely noticed, there is no coffee on the ingredient list.

Wait, what!? No coffee in a coffee cake? 

That’s right. The reason why it is called coffee cake is that it’s perfectly paired with a cup of coffee.

Wild, right? 

So how should you serve this delicious gluten-free Pumpkin Coffee Cake? Well, with coffee! Your favorite latte, black coffee, or chai tea, your choice.

A scoop of vanilla ice cream also goes SO well with it.

A drizzle of melted coconut butter for a low sugar icing option.

I also like serving this cake with a big dollop of almond or peanut butter.

Or with some creamy dairy-free yogurt for breakfast.

A piece of pumpkin coffee cake with a crumble topping drizzles with maple icing

Storing the Healthy Pumpkin Cake

The cake can be stored on your kitchen counter for up to 2 days. Simply cover it with some plastic wrap. 

Storing at room temperature will allow the pumpkin coffee cake to stay soft and moist and the streusel topping crumbly.

It can also be stored in an air-tight container in the fridge for 5 days.

Note: the texture will harden a little bit. Simply put it in the microwave for 15 seconds to warm it up.

Lastly, YES you can freeze it!

Wrap individual pieces in plastic wrap before freezing. Then you will have single servings of Pumpkin Coffee Cake ready to go in the mornings! Just defrost in the microwave for 15 – 20 seconds or so. 

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A piece of gluten free and paleo pumpkin coffee cake that's moist and soft. It's topped with a sweet crumble streusel and a dairy-free icing
A piece of pumpkin coffee cake with a crumble topping drizzles with maple icing

Get the recipe:Pumpkin Coffee Cake {Paleo Friendly}

Yield: 9 -12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Moist and fluffy Paleo Pumpkin Coffee Cake is the perfect easy sweet recipe this fall. It's made with real ingredients that are good for you.
4.65 stars (14 reviews)
Print Recipe Rate Recipe Pin Recipe

Ingredients

Crumble topping

Pumpkin Coffee Cake

  • 2 eggs, room temperature
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup *
  • 1/3 cup coconut oil, melted then cooled to room temperature
  • 2 tsp apple cider vinegar
  • 2 cups almond flour, packed, 240g
  • 1/4 cup tapioca flour, 30g
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • a pinch of salt

Equipment

Instructions 

  • CRUMBLE TOPPING
    In a small bowl, mix together almond flour, coconut oil, coconut sugar, and pumpkin pie spice for the crumble topping until evenly combined.
    A bowl with gluten free almond flour and coconut sugar is being mixed together
  • Store the crumble mixture in the fridge while preparing the coffee cake batter.
  • PUMPKIN COFFEE CAKE
    Preheat the oven to 350F and line an 8×8 baking dish with parchment paper.
  • In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, pumpkin pie spice, and salt until there are no clumps.
    Almond flour, salt, tapioca flour, and baking soda being mixed together
  • In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
  • Gently combine the wet and dry ingredients with a spatula.
    Eggs, pumpkin puree, coconut oil and maple syrup in a glass bowl.
  • Pour the cake batter into the 8×8 parchment-paper-lined baking dish then layer pumpkin spice sugar crumbles on top (use your hands to combine smaller crumbles together to create larger pieces).
    A baking pan with a fall-spiced cake topped with sweet paleo streusel
  • Bake for 25 – 30 minutes or until a toothpick comes out clean.
  • Allow the coffee cake to cool on a cooling rack before cutting into it. Slice and enjoy!

Notes

* For a low carb option, you can use keto friendly brown sugar to replace coconut sugar and liquid sweetener to replace maple syrup. (The sweetness level may vary depending on the brands you choose)
For storing tips, see the last section "how to store" in the post.
Serving: 1g, Calories: 272kcal, Carbohydrates: 21g, Protein: 7g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 14g, Cholesterol: 31mg, Sodium: 121mg, Fiber: 4g, Sugar: 13g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American