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.

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

★★★★★ 4.9 from 32 reviews

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.

Prep: 10Cook: 50Total: 1 hour

Yield 9 squares 1x

1x2x3x

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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

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Instructions

1. Preheat oven to 350F and line an 8×8 pan or 8-inch round cake pan with parchment paper or nonstick spray.
2. In a medium sized bowl, mix together almond flour, baking soda, pumpkin pie spice, and salt.
3. In a larger bowl, whisk together eggs, pumpkin puree, coconut oil, maple syrup, and vanilla.
4. Add dry ingredients to wet and stir to combine.
5. Pour into baking dish.
6. In small bowl, mix together the crumb topping completely. Sprinkle it over top of the cake batter until evenly dispersed.
7. Bake in oven for 42-50 minutes or until toothpick inserted in certain comes out clean.
8. Let cool at least 30 minutes before serving. Optional, but not paleo, sprinkle with powdered sugar.
9. Store on counter for 24 hours or longer in fridge.

Author: Erin MorrisseyCategory: dessert, breakfast, seasonal, gluten-free, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free