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Get cozy and indulge your sweet tooth with Healthy Pumpkin Coffee Cake. It’s rich, moist, fluffy, and extremely delicious. Pair it with your favorite cuppa Joe for an undeniably satisfying morning bite.
The ultimate recipe for coffee cake
I don’t know about you, but for me, mornings are the best. I love feeling like I’m being productive straight away, so my mornings usually look like this: wake up early, step out into the sunshine, do a few stretches… head straight for the coffee pot.
Yep, no matter what my morning will include, coffee is included! It gets my day going and makes it an even better one when I have something to pair with it. Today, that’s this healthy pumpkin coffee cake.
Ohhh, boy, is this one a treat! This coffee cake is rich, moist, fluffy, and a wonderfully healthy sweet bite. It’s one of those treats that totally disguises itself as a breakfast-approved dessert. And for that, I’m automatically a fan!
To make this recipe you’ll need a handful of baking ingredients as well as a few tools. It’s a super simple dish to create, so let’s go ahead and dive in!
Ingredients needed to make pumpkin coffee cakes
For this recipe we’re breaking things down into two parts: The cake and the crumb topping. Each part consists of healthier ingredients to make this recipe as whole (but also yummy) as possible!
We’ll get into the health aspects later. For now, here’s a list of exactly what you’ll need to create your own healthy pumpkin coffee cake!
Cake:
- Almond flour
- Baking soda
- Pumpkin pie spice
- Salt
- Eggs (room temperature)
- Pumpkin puree
- Coconut oil (melted)
- Maple syrup
- Vanilla
Crumb Topping:
- Almond flour
- Coconut sugar
- Coconut oil (melted)
- Pumpkin pie spice
What you’ll need to make this recipe
To create this dish you’ll need a number of tools. Start off with your pan. I mention 8×8 or round, but you can essentially use whichever size you have handy. The larger the pan, the thinner the cake will be, and vice versa. Just watch as it cooks to prevent over-baking!
- 8×8 baking dish or 8 inch round pan
- Parchment paper or nonstick spray
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Small mixing bowl
- Stirring utensil
Finally, you’ll need to measure out the following: 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make healthy pumpkin coffee cakes
Coffee cake is just around the corner! This incredible recipe is very easy to whip together and requires nothing more than a bit of mixing. We’ll start by making the cake batter, and then we’ll move into the crumb topping. Expect to set aside about 10 minutes for prepping.
To start, preheat the oven to 350F and line an 8×8 pan or an 8 inch round cake pan with parchment paper or nonstick spray.
In a medium sized bowl, mix the almond flour, baking soda, pumpkin pie spice, and salt.
Then, in a larger bowl, whisk the eggs, pumpkin puree, coconut oil, maple syrup, and vanilla.
Add the dry ingredients to the wet and stir to combine.
Then, pour the batter into a baking dish.
In a small bowl, mix the crumb toppings until well combined. Sprinkle over the top of the cake batter until evenly dispersed.
Bake in the oven for 42-50 minutes or until a toothpick comes out clean.
Let cool for at least 30 minutes before serving. If not paleo, you can sprinkle the top with powdered sugar.
A healthier sweet recipe
There are a number of ingredients used in this recipe to help make it a bit friendlier health-wise. Here are some of the easy swaps that I made!
- Almond flour: This recipe calls for almond flour in both the cake and crumb portions. This is my go-to flour because it’s light and filled with more nutrients that white flour!
- Pumpkin puree: Pumpkin puree is pretty much the star ingredient of this recipe. In addition to its rich flavor, it’s also rich in healthy carbs, Vitamin A, and Vitamin C.
- Coconut oil: I love using coconut oil rather than vegetable or canola. It’s a great alternative health and baking-wise.
- Coconut sugar: Coconut sugar is a great substitute for white sugar. It contains extra nutrients and tastes fantastic!
- Maple syrup: Finally, you probably know that maple syrup is my favorite all-natural sweetener for a number of reasons. It contains way more nutrients (calcium, iron, zinc, etc.), and it doesn’t totally spike your blood sugar!
Storing coffee cake for later
For the best tasting coffee cake, keep it on the counter in an airtight container and eat within 24 hours. For a longer window, store it in the fridge.
More cozy coffee pairing recipes
Like I said, mornings are my thing. The best mornings consist of breakfast-approved treats! Here are some more yummy options that are probably technically desserts but can totally pass as morning treats.
- Healthy Banana Bread
- Healthy Cinnamon Coffee Cake
- Peanut Butter Banana Baked Oatmeal Cups
- Baked Blueberry Oatmeal Cups
- Healthy Hot Cocoa Cookies
Healthy Pumpkin Coffee Cake Recipe
Get cozy and indulge your sweet tooth with Healthy Pumpkin Coffee Cake. It’s rich, moist, fluffy, and extremely delicious. Pair it with your favorite cuppa Joe for an undeniably satisfying morning bite.
Ingredients
Cake
- 2 3/4 cups almond flour
- 1 tsp baking soda
- 2 tbsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs – room temperature
- 1/2 cup pumpkin puree
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
Crumb topping
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted
- 1 tbsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line an 8×8 pan or 8-inch round cake pan with parchment paper or nonstick spray.
- In a medium sized bowl, mix together almond flour, baking soda, pumpkin pie spice, and salt.
- In a larger bowl, whisk together eggs, pumpkin puree, coconut oil, maple syrup, and vanilla.
- Add dry ingredients to wet and stir to combine.
- Pour into baking dish.
- In small bowl, mix together the crumb topping completely. Sprinkle it over top of the cake batter until evenly dispersed.
- Bake in oven for 42-50 minutes or until toothpick inserted in certain comes out clean.
- Let cool at least 30 minutes before serving. Optional, but not paleo, sprinkle with powdered sugar.
- Store on counter for 24 hours or longer in fridge.
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Jessie says
So good!
★★★★★
Erin says
Hi Jessie, so glad you loved it!!
Carly says
I had high hopes…but this was awful. The texture of the batter was more like bread dough than cake batter. It was extremely difficult to work with. Super disappointing!
★
Erin says
Hi Carly, I’m sorry that you did not like the recipe. I’ve heard tons of good things about this one, bummed it didn’t work out for you. Did you follow it to a T?
Rose says
Excellent cake. So tasty! The topping was great. Another healthy recipe. Was a big hit!
★★★★★
Erin says
Hi Rose, so glad you loved it! 🙂
Laura says
Delicious!!!! Love that it’s healthy and dairy free but you’d never even know that. It’s the perfect fall recipe.
★★★★★
Erin says
Hi Laura, so happy you loved the cake! 🙂
Taylor says
Made this for the first time and it’s easily my new favorite! It was super easy, tastes amazing and has the best texture. I will be making it again and again.
★★★★★
Erin says
Hi Taylor, so lad you loved it! 🙂
Sonia says
This was So delicious!! My family loved it. Perfect texture and pumpkin flavor. Will be on repeat this fall 🎃
★★★★★
Erin says
Hi Sonia, so glad everyone loved it!!
Colleen says
Sweet but not overly sweet – perfect level of moist – so delicious! My husband, mom, and sister all loved it as well. Perfect with a cup of coffee. Didn’t have an 8×8 so I used a 9×9 and cooked for 37 min. Turned out so good and I love the crumb on top! I’ve loved every recipe of Erin’s that I’ve tried!
★★★★★
Erin says
Hi Colleen, I am so glad everyone loved it and you made it your own with the pan you had! 🙂
Megan says
So delicious! One of my favorite fall pumpkin recipes I’ve made so far. I substituted the almond flour with finely ground oat flour because I am allergic to almonds and it turned out perfect!
★★★★★
Erin says
Hi Megan, so glad you loved it and made it your own!!
Kelly says
If this is as good as your banana bread coffee cake, which it looks like it will be, I CANNOT WAIT! Erin’s coffee cakes are the best thing to make for yourself, your friends, your dog walkers and let everyone know about them.
★★★★★
Erin says
Hi Kelly, let me know how it comes out for you!!
Emily says
The perfect fall breakfast staple! Easy to make with just the right ratio of crumb to cake. Can’t wait for fall to make these again
★★★★★
Erin says
H Emily, I am so glad you enjoyed the cake!!
Annie says
So good! My fiance loves these too. The perfect snack for your morning coffee 🙂
Erin says
Hi Annie, so happy you both enjoyed it and great combo!
Jenna says
Wow, this recipe was insanely good! One of the best almond flour based recipes I’ve tried. It was the perfect level of sweetness, and that texture 🙌🏻
★★★★★
Erin says
Hi Jenna, I am thrilled you loved the cake!!
Ruthie says
This looks seriously so good! I can’t wait to make this for brunch this weekend! Love anything pumpkin 🎃 all year round!
★★★★★
Erin says
Hi Ruthie, thanks and let me know how it comes out!!
Julia says
This is so yummy! I’ve made this recipe twice, with a few substitutions. Both times I made it I used brown sugar instead of coconut sugar. One time I used vegetable oil instead of coconut oil, and one time I used butter. Definitely a little less healthy but it tasted great!
★★★★★
Erin says
Hi Julia, I am so happy you enjoyed it and made it your own!!
Sheriden says
I have made this way too many times to count, because it’s so easy and so delicious. Thank you!!
★★★★★
Erin says
Hi Sheriden, so happy you love the cake!!
Lilly C says
This recipe was soooo delicious and the perfect amount of sweetness! It came out so yummy and my family loved it. Can not wait to make it again!
★★★★★
Erin says
Hi Lilly, so glad you and your family enjoyed it!!