This grain-free paleo pumpkin coffee cake is that ultimate cozy fall treat. It is moist, the perfect amount of sweet, and a marvelous companion to your steamy mug of coffee or tea.
Coffee cake is an actual thing around here.
I admit, I have an unparalleled obsession with baking coffee cake. The first coffee cake recipe I posted on this site is my classic Paleo Coffee Cake which is simply your grain-free approach to traditional coffee cake.
The recipe was so popular, it fueled my fire to come up with different renditions to enjoy the treat throughout the changing seasons.
I mean, just have a looksy at my Grain-Free Apple Coffee Cake, Paleo Blueberry Coffee Cake, Chai-Spiced Paleo Coffee Cake, and Paleo Peach Coffee Cake … they are great options for varying times of the year.
Kind of like Days of the Week Coffee Cake, we cool?
This time around, we’re making paleo pumpkin coffee cake with a pecan streusel topping, which is basically ALL THE FALL in one beautifully moist and perfectly sweet hunk of fluff-bliss.
I’ve been craving carby veggies like pumpkin, butternut squash, and sweet potatoes more this year than ever before, so you can imagine how psyched I was when this pumpkin coffee cake turned out so magically delicious. Like a mountainside of yellow, orange, red, and green trees exploding with changing fiery fall colors. Seriously, this is dramatic stuff, people.
How to Make Pumpkin Coffee Cake
The batter for the cake is prepared in your blender, stand mixer, or a mixing bowl with an electric mixer. Simply prepare the batter using your preferred method, and stir together the pecan streusel topping in a bowl.
Spread half of the pumpkin coffee cake batter in a parchment-lined cake pan, then sprinkle half of the streusel mixture on top. Repeat for the remaining cake batter and topping and spread everything into an even layer.
Bake, wait, then slice and enjoy!
Typically, my recipes are easy to adapt with multiple replacements. Grain-free baking is a bit unforgiving, so there aren’t a ton of options to change up the recipe. Coconut flour cannot be replaced with any other grain-free flour in a 1:1 replacement, so it’s best to stick with the exact measurements of coconut flour and almond flour to ensure success.
Use walnuts or almonds instead of pecans for the streusel mixture.
Replace coconut oil with avocado oil or olive oil.
Swap hazelnut flour for the almond flour.
Just be sure you have people around with whom you can share this cake, because you’ll have a difficult time stopping at one slice!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Pumpkin Coffee Cake:
- 4 large eggs
- 1/3 cup pure maple syrup
- 3/4 cup canned pumpkin
- 1/4 cup coconut oil, melted and cooled
- 3/4 cup coconut flour
- 1 cup finely ground almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Pecan Streusel Topping:
- Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
- Add all ingredients for the pumpkin cake to a blender and blend until combined (note: you can also use a stand mixer or a mixing bowl with an electric mixer). Note: This batter will be very thick.
- Stir together the ingredients for the pecan streusel topping in a bowl.
- Spread half of the cake batter mixture into the prepared cake pan in an even layer. Sprinkle with half of the pecan streusel topping mixture. Repeat this for the remaining cake batter and pecan streusel topping, ensuring everything is spread into one even layer.
- Bake on the center rack of the preheated oven for 30 to 40 minutes, until edges are golden brown. Remove coffee cake from the oven and allow it to cool 30 minutes before slicing and serving.
Nutrition InformationYield 12 Serving Size 1 of 12
Amount Per Serving Calories 297Total Fat 24gUnsaturated Fat 0gCarbohydrates 16gFiber 3gSugar 9gProtein 6g