THIS SOFT, MOIST, FLUFFY, AND CRUMBLY PUMPKIN COFFEE CAKE IS the perfect fall recipe to satisfy your SWEET TOOTH. GLUTEN-FREE, PALEO, AND REFINES SUGAR-FREE, this pumpkin coffee cake is the best treat to pair with your Pumpkin spice latte.
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.
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What makes this Pumpkin Coffee Cake Recipe Healthy?
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
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.
Then, 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 left.
In a separate bowl, mix together the wet ingredients: coconut oil, maple syrup, eggs, and apple cider vinegar.
Now, 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!
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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.
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
More recipes to pair with your coffee this fall:
1. Classic Coffee Cake
2. Vegan Double Chocolate Chip Cookies
3. Healthy Pumpkin Bread
Pumpkin Coffee Cake {PALEO}
Ingredients
Crumble topping
- 1 cup almond flour
- 1/3 cup coconut oil melted
- 1/3 cup coconut sugar *
- 2 tsp pumpkin pie spice
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
Instructions
- CRUMBLE TOPPINGIn a small bowl, mix together almond flour, coconut oil, coconut sugar, and pumpkin pie spice for the crumble topping until evenly combined.
- Store the crumble mixture in the fridge while preparing the coffee cake batter.
- PUMPKIN COFFEE CAKEPreheat 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.
- 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.
- 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).
- 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
Recommended Products
Nutrition
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
These are amazing, im making these for birthing snacks and for postpartum. Perfectly sweet but not super sweet theres really easy to make. for the pumpkin spice i made the apple pie spice for it amd substituted the tapioca flour for reg all purpose flour since thats not something i really buy and it works just like the other flour should.
I just made this and even my Dad who refuses to eat “healthy” gave this a 5/5! It was a huge hit at the brunch – everyone loved it!