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–+ servings
A piece of pumpkin coffee cake with a crumble topping drizzles with maple icing
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4.65 stars (14 reviews)

Pumpkin Coffee Cake {with Almond Flour}

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Diet: Gluten Free
Keyword: gluten free dessert, paleo coffee cake, pumpkin coffee cake, pumpkin dessert, pumpkin spice
Servings: 9 -12
Calories: 272kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

Streusel 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

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 8x8 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 8x8 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.

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 21g | Protein: 7g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 121mg | Fiber: 4g | Sugar: 13g