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.
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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:)