Healthy Pumpkin Coffee Cake

5 from 4 votes

This healthy pumpkin coffee cake is full of real pumpkin flavor, pumpkin pie spice, and overflowing with cinnamon streusel. It's completely gluten-free and dairy-free, and couldn't be easier to make!

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Prep Time15

Cook Time45

Total Time1

Servings: pieces

Author: Molly Thompson

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 9x9 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

To freeze, sliced cooled cake and place in an air tight container for up to 3 months. Allow to thaw in the fridge or at room temperature before eating.

Maple Icing. Whisk together 1/4 cup nut butter, 3 Tbsp maple syrup, 2 Tbsp arrowroot starch, and 2 Tablespoons water. Drizzle it over the coffee cake.

Nutrition

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