Get ready for the best healthy pumpkin coffee cake piled with cinnamon streusel! This cozy fall cake is ultra soft and has just the right amount of pumpkin and spices. It’s completely gluten-free, dairy-free, and refined sugar free.
Need another pumpkin recipe? Try vegan pumpkin cheesecake or paleo pumpkin bars next!
Lighter pumpkin recipes like healthy pumpkin muffins and healthy pumpkin pancakes make me so excited for fall weather!
A warm cup of coffee (or iced pumpkin spice latte) with a slice of this healthy pumpkin coffee cake is the perfect morning duo.
This breakfast cake is the perfect mashup of gluten-free coffee cake and pumpkin streusel muffins. But it happens to be paleo and better for you!
It’s great for a Thanksgiving breakfast that’s easy to prep ahead of time. It’s full of fall flavors and it’s it’s an easy cake to whip together. Look at that streusel topping!
Love healthy desserts? Try almond flour biscotti, healthy twix bars, or paleo brownies next.
Ingredients You Need
Here are the simple ingredients for this healthy pumpkin coffee cake recipe. Jump to the recipe card for exact measurements.
- Almond flour: blanched almond flour is best.
- Arrowroot flour: Also known as arrowroot starch! You can also use tapioca flour. It’s an ingredients I love to use in healthy baked goods like healthy banana muffins and paleo chocolate cake.
- Pumpkin pie spice: use this in the cake and streusel topping. Store bought or homemade work.
- Pumpkin: real pumpkin puree, not pumpkin pie filling.
- Palm oil shortening: this gives the cake the most tender crumb.
- Sweeteners: a mix of coconut sugar and maple syrup.
- Nut butter: this adds fat and richness.
- Eggs: to hold bind the cake and add structer.
- Coconut oil: use a vegan butter or refined coconut oil.
Have extra pumpkin puree? Make pumpkin pie overnight oats or pumpkin pie oatmeal next.
How to Make Healthy Pumpkin Coffee Cake
This pumpkin coffee cake recipe is a little different than most because it’s paleo friendly. Which means its free of gluten, dairy and refined sugars. Here’s how you make healthy pumpkin streusel cake.
- Streusel: Mix the streusel ingredients together then add the coconut oil and cut it into the dry ingredients to form a crumble.
- Dry ingredients: mix all of the dry ingredients together in a medium bowl.
- Wet ingredients: beat the pumpkin puree, shortening, syrup, coconut sugar, almond butter, eggs, and vanilla with a stand mixer or electric mixer.
- Finish the batter: Add the dry ingredients and stir them together until smooth.
- Layer: pour the cake batter into a square baking pan and top with the streusel.
- Bake: Bake at 350 for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
How to Store
Store leftover coffee cake in an airtight container at room temperature for up to 1 days or in the fridge for up to 5 days.
Freeze: slice the cooled cake and flash freeze on a baking sheet until solid then transfer to an airtight freezer safe container or plastic bag and freeze for up to 3 months. Thaw overnight in the fridge and serve chilled or warm in the microwave.
Love pumpkin recipes? Try pumpkin cinnamon bread or healthy pumpkin muffins next.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy Pumpkin Coffee Cake
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Ingredients
Streusel Topping
- 1 ½ cups almond flour
- ¼ cup arrowroot flour or tapioca flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoons kosher salt
- ½ cup coconut oil or grassfed butter, solid
Pumpkin Coffee Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour or tapioca flour
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1/2 cup pumpkin puree
- 1/2 cup palm oil shortening or coconut oil
- 1/2 cup pure maple syrup
- ¼ cup coconut sugar
- 1/4 cup creamy almond butter
- 3 large eggs room temperature
- 2/3 cup coconut sugar
- 2 teaspoons pure vanilla extract
Maple Icing:
- 4 tablespoons melted nut butter (I prefer cashew or almond)
- 2 tablespoons arrowroot flour (or tapioca flour)
- 3 tablespoons maple syrup
- 2-3 tablespoons water
Instructions
- Preheat oven to 350°F. Grease a 9×9 inch baking pan with coconut or avocado oil. Set aside.
- In a medium bowl, add all of the streusel ingredients except for the coconut oil or butter. Whisk gently to combine. Next, add the coconut oil or butter and use a pastry blender or two knives to cut the cold butter or coconut oil into the dry ingredients. Continue to blend until a crumbly mixture forms. Set aside.1 ½ cups almond flour, ¼ cup arrowroot flour, 1 teaspoon pumpkin pie spice, 1/4 teaspoons kosher salt, ½ cup coconut oil
- In a medium bowl, whisk together all the cake’s dry ingredients including the almond flour, arrowroot flour, baking powder, cinnamon, nutmeg and salt. Set aside.1 cup almond flour, 1/2 cup arrowroot flour, 2 teaspoons baking powder, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon kosher salt
- In a separate large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, blend together the pumpkin puree, palm shortening, maple syrup, almond butter, eggs and vanilla until completely smooth, about 3 minutes.1/2 cup pumpkin puree, 1/2 cup palm oil shortening, 1/2 cup pure maple syrup, ¼ cup coconut sugar, 1/4 cup creamy almond butter, 3 large eggs, 2/3 cup coconut sugar, 2 teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold together using a wooden spoon or rubber spatula until incorporated, being careful not to overmix.
- Pour the batter into the prepared baking pan and crumble the reserved streusel topping to cover the batter. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove form the oven and allow to cool. While it’s cooling, make the glaze. Mix all the ingredients in a small bowl and mix well. Drizzle over cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious!! So moist and got more moist with time! I’m definitely making it for thanksgiving
This is the best thing! So glad you loved it:)