Pumpkin Coffee Cake (paleo)
Ready for your new favorite coffee cake recipe?! If you tried and loved my paleo coffee cake recipe from last year you will really love this Pumpkin Coffee Cake! It has just the right amount of pumpkin & spice flavor, sweetness and the texture is perfection. Ruth loved it too and that always makes me happy!
I think this fall I am going to make a little bit of a fall bucket list for us because Ruth is 3 now and the perfect age to get excited about things like a pumpkin patch or painting pumpkins and pinecones. Little activities and outings make life feel much more exciting for all of us and now that our baby Milo isn’t such a little baby anymore we have a bit more flexibility in our schedules. Like time to make this Pumpkin Coffee Cake!
Pumpkin Coffee Cake Ingredients
- Almond Flour
- Arrowroot Flour
- Baking Soda
- Baking Powder
- Coconut Sugar
- Vanilla Almond Milk
- Vanilla Extract
- Pumpkin Pie Spice
You can never have to many pumpkin recipes to try for the fall:
Maple Pumpkin Spice Simple Syrup
Pin the image below to save this Pumpkin Coffee Cake recipe for later!
Pumpkin Coffee Cake
- Yield: 16 1x
- 2 cups blanched almond flour
- ½ cup arrowroot flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup coconut sugar
- ¼ cup unsweetened vanilla almond milk
- ¼ cup pumpkin
- 3 eggs
- 2 teaspoons vanilla extract
- ¾ cup coconut sugar
- 1 cup almond flour
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- 6 Tbsp melted ghee
- Preheat oven to 350 degrees and line an 8×8 pyrex pan with parchment paper.
- In a bowl combine the cake ingredients and whisk to combine.
- In a separate smaller bowl combine the topping ingredients into a crumble mixture.
- Pour ½ of the cake batter into the prepared pan and spread out evenly. Then take half of the topping mixture and sprinkle it evenly over the batter.
- Scoop the rest of the batter on top of that and spread it out evenly and finish it by sprinkling the remaining crumble evenly on top.
- Bake the coffee cake for 40-45 minutes or until a toothpick inserted comes out clean (or with small crumbles).
Looks yummy! What can I use instead of the almond flour? I have to be nut free and gluten free. Regular gluten free flour maybe?
Yes that should work fine!
This was delightful
Can I use cow’s milk?
Yes of course!
WOW!!!! So, so good!
My whole family loved this (althought I didn’t tell my kids it was “healthy”, othrwise they wouldn’t eat it 😉
I know what I’m brining to Thanksgiving this year!
So glad it was a family favorite!
A-MAZING! These were so good and super easy to make!
It was SO good! Even the pumpkin haters and gluten eaters loved it, which really says a lot!
Made this last night and my house smelled amazing while baking. Had a piece this morning for breakfast and it was soooo good! My kids enjoyed it also. Definitely will be making this again.
Could I make this into muffins instead?
So good! It was hard not to eat it all for breakfast!
Probably THE BEST Paleo pumpkin ANYTHING that I have made! Kelsey, you killed it on this recipe and I am so glad you made this so I can make it ALL the time! Chef’a kiss to YOU!
Chef kiss for the win!!
Best Paleo recipe I’ve ever had. I wish I would have doubled the recipe
So glad you loved it!
This recipe is absolutely delicious. I’ve made it over a dozen times and it never fails to impress. Any time I take food to a mom after having a baby, I take this and they always love it!!
Genius idea!! Love to have some coffee cake after having a baby!