Healthy Pumpkin Coffee Cake Recipe

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.

Course Breakfast, dairy-free, Dessert, gluten-free, seasonal

Cuisine American

Keyword Healthy Pumpkin Coffee Cake Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings squares

Calories 495kcal

Author Erin Antoniak

Ingredients

Cake

2 ¾ cups almond flour
1 teaspoon baking soda
2 tablespoon pumpkin pie spice
¼ teaspoon salt
3 large eggs - room temperature
½ cup pumpkin puree
¼ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla

Crumb topping

1 cup almond flour
½ cup coconut sugar
⅓ cup coconut oil melted
1 tablespoon pumpkin pie spice

Instructions

Preheat oven to 350F and line an 8x8 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.

Nutrition