Healthy Pumpkin Coffee Cake

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Get in the fall spirit with healthy pumpkin coffee cake! it’s rich, moist, fluffy, and extremely delicious. Have it for breakfast or for dessert. You can’t go wrong either way!

Healthy Pumpkin Coffee Cake Ingredients

For this recipe we are breaking it down into two parts, the cake and the crumb topping. Each part has healthier ingredients to make this recipe as yummy as possible. Here is a list of everything you need to make your own healthy pumpkin coffee cake.

Cake

• eggs: helps to make this cake fluffy
• maple syrup: adds the perfect flavor to this pumpkin coffee cake and is healthier than white sugar.
• melted butter/ coconut oil: butter allows the cake to be moist, but use coconut oil to make it dairy-free
• pumpkin puree: Full of fiber and vitamins, and will help to bind the cake together. It is a star of this recipe.
• almond flour: one of my favorite healthy gluten-free flour options to bake with.
• pumpkin pie spice: the star of the coffee cake
• baking soda: will allow the cake to be fluffy
• salt: a pinch of salt helps balance the flavors

Crumb Topping

• almond flour
• coconut sugar: Coconut sugar is a great substitute for white sugar. It contains extra nutrients and tastes fantastic!
• melted coconut oil
• pumpkin pie spice

What You’ll Need to Make This Recipe

To make your pumpkin coffee cake, there are a few things you will need.

• 8×8 baking pan
• parchment paper or non stick spray
• medium mixing bowl
• whisk
• small mixing bowl
• spatulas
• measuring cups

How to Make Healthy Pumpkin Coffee Cake

This tasty recipe is so easy to put together and only requires a bit of mixing!

Preheat your oven to 350F and line an 8×8 baking pan.

In a medium-large bowl, whisk the eggs, pumpkin puree, coconut oil, maple syrup, and vanilla. Then add in your dry ingredients. Stir to combine.

Then pour the batter into the baking dish.

In a small bowl. mix the crumb toppings until well combined. Sprinkle over the top of the cake.

Bake in the oven for 42-50 minutes or until a toothpick comes out clean. Mine was done at 44 minutes.

Let cool for at least 30 minutes before serving. If not paleo, you can sprinkle the top with powdered sugar.

Storing Coffee Cake for Later

For the best tasting coffee cake, keep it on the counter in an airtight container for up to 24 hours. For longer storage keep in the fridge.

More Cozy Fall Recipes

• Apple Cinnamon Baked Oatmeal
•  Apple Crumble Mug Cake 
• Paleo Pumpkin Cinnamon Bread
• Vegan Apple Pancakes

If you make this Healthy Pumpkin Coffee Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.

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Healthy Pumpkin Coffee Cake

Ingredients

Cake

• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted butter can use coconut oil for paleo
• 1/2 cup pumpkin puree
• 2 3/4 cups almond flour
• 1 1/2 tbsp pumpkin pie spice
• 1 tsp baking soda
• dash of salt

Crumb Topping

• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1 tbsp pumpkin pie spice

Instructions

• Preheat your oven to 350F and line an 8×8 baking pan.
• In a medium-large bowl, whisk the eggs, pumpkin puree, coconut oil, maple syrup, and vanilla. Then add in your dry ingredients. Stir to combine.
• Then pour the batter into the baking dish.
• In a small bowl. mix the crumb toppings until well combined. 
• Sprinkle over the top of the cake.
• Bake in the oven for 42-50 minutes or until a toothpick comes out clean. Mine was done at 44 minutes.
• Let cool for at least 30 minutes before serving. If not paleo, you can sprinkle the top with powdered sugar.