This Paleo Pumpkin Coffee Cake has it all! Moist cake with sweet fall spices topped with an addicting crumb topping and maple icing! Fancy enough to serve to brunch guests but so delicious that you’ll want to have some to snack on all season long!
It’s time to kickoff the start of pumpkin season (since you know I’m VERY pro-pumpkin-spice!). We have a ridiculously delicious coffee cake here today that you simply NEED to make ASAP.
And have I mentioned that coffee cake is hands-down my favorite thing to bake? Probably. In fact I think I might have mentioned it when I posted this banana nut coffee cake just a week or two ago.
But, well, facts. I flipping love coffee cake every step of the way. It’s easy to prepare but has a BIG payoff. From the moist cake to the sweet crumb topping to the drizzle or glaze.
I just love it to pieces – always have and always will. Don’t dare me to start reciting song lyrics. I’ll spare you for now, save them for next time 🙂
But really though look at that topping! I added pecans and used coconut sugar, which for me is really like a paleo version of brown sugar. It’s perfect in this recipe!
I also went with a simple maple sugar glaze just like I do with most of my coffee cakes, at least since I learned how to make my own paleo powdered sugar. Making powdered sugar with maple or coconut sugar is not only easy, but a total game changer when it comes to paleo desserts!
The cake batter itself is very simple. I used a mix of blanched almond and tapioca flour, plus pumpkin pie spice and cinnamon to get the flavors right.
It’s sweetened with both coconut sugar and maple syrup which creates the perfect maple brown sugar flavor. Since the pumpkin really moistens the bread, just 2 Tbsp of ghee are needed to give it that perfect texture.
It’s that time – time to bake! You will no doubt fall in love with this pumpkin coffee cake even before you take it out of the oven. Grab your ingredients, and get ready for your house to smell like everything we love about fall – let’s go!
Pumpkin Coffee Cake {Paleo, Gluten-Free}
Pumpkin Coffee Cake {Paleo, Gluten-Free}
Ingredients
Cake Batter:
- 1 cup pumpkin puree
- 3 large eggs
- 2/3 cup coconut sugar
- 2 Tbsp pure maple syrup
- 2 Tbsp ghee melted
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1/4 cup tapioca flour
- 3/4 tsp baking soda
- 1 tbsp pumpkin pie spice
- 2 tsp cinnamon
- 1/4 tsp fine grain sea salt
- 2/3 cup pecans chopped
Topping:
- 2/3 cup blanched almond flour
- 6 Tbsp coconut sugar
- 5 Tbsp ghee solid
- 1/2 tsp pumpkin pie spice
- 1/2 cup pecans
- 1/4 tsp fine sea salt
Drizzle:
- 1/2 cup powdered maple sugar
- 1 tbsp dairy free milk
- 1/2 tsp pure vanilla extract
- Large pinch pumpkin pie spice
Instructions
Topping:
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Make the topping first. Combine the almond flour, coconut sugar, ghee, and pumpkin spice in a bowl. Use a fork or pastry blender to cut the ghee into the mixture until crumbly. Stir in the chopped pecans and salt, then place in the refrigerator while you prepare the cake batter.
Cake batter:
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Preheat your oven to 350 degrees and line an 8” square baking pan with parchment paper on the bottom and up the sides for easy removal.
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In a large bowl whisk together the pumpkin, eggs, coconut sugar, maple syrup, ghee, and vanilla. In a separate bowl, combine the almond flour, tapioca, baking soda, cinnamon, pumpkin spice and salt. Stir the dry mixture into the wet until fully combined, then fold in the chopped pecans.
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Spread the batter into the prepared pan. Sprinkle the topping all over the cake batter, then bake in the preheated oven for 30-35 minutes or until the topping is golden brown and a toothpick inserted near the center of the cake comes out with a few crumbs.
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Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhand and continue to cool on the wire rack.
Icing:
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While the cake cools, stir together the powdered maple sugar*, milk, vanilla and pumpkin spice. Drizzle all over the cake using a spoon. The icing will harden as the cake continues to cool.
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Serve slightly warm or room temperature. Store leftovers loosely covered at room temperature for the first 24 hours, then covered in the refrigerator for up to 5 days. Enjoy!
Recipe Notes
Notes:
*Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount. If you prefer, you can use organic powdered sugar
Nutrition
Shop Products and Ingredients:
Want More Fall Baking Recipes? Try One of These!
Paleo Pumpkin Bread with Chocolate Chips {Nut Free}
Pumpkin Chocolate Chip Blondies
Apple Cinnamon Cookies {Paleo, Vegan}
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I love pumpkin cakes! Looks so delicious and perfect for Fall!
Our daughter is coming to visit next week and this is a perfect, easy dessert recipe to make. Thank you for this and for all you do in creating such yummy recipes. You are one of my favorite sites.
Any egg free option here??
I buy an egg replacer and it works just fine. Bobs red mill makes a good one
Solid, classic, tasty, easy recipe that will actually taste good. Also uses common ingredients.
DoMyEssay
I made it today and it was excellent! I realized after I put it in the oven that I forgot to put the 2 TBSP of maple syrup into the batter (doh!), but it still turned out great. Thanks for a great recipe!!
I cannot wait to make this? Is there a way to make the powdered maple sugar?
Ah yes, you just put it in a blender and blend until powdery, but I will update the recipe with a note on how to do this!
This was a hit in my household! Even better the next day refrigerated.
Is there any way to sub the tapioca flour?
I made this last weekend and oh my it is fabulous. There is just the right amount of pumpkin and fall seasonings. I also love the soft texture along with the crispness of the toppings. I will definitely be making this again soon.
Do you think I can leave the pecans out, or sub them for another nut? Husband is allergic (I love them though!). Would be a shame to need to label “mom only” 😂
I have been living all your pumpkin recipes and I celebrated first day of fall with this one! So good
Hey There – Curious if you think swapping out the 2 cups of almond flour in the cake batter for 1 cup almond flour and 1 cup Cassava flour would work? Love me some almond flour but sometimes it’s just a little too dense. Let me know!
Made this over the weekend and it’s DELICIOUS! Mine tool longer to bake (I used a glass dish) but this one will be a weekly bake… thank you!
Is there any substitute for Ghee? I can have butter but can’t do ghee. Will coconut oil work?
Ghee is clarified butter- so replacing it with butter will work fine unless you’re highly sensitive to dairy/lactose.
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Absolutely delicious! This has been a treat we make super often in our home.
Our non-paleo family and friends love it too! I’ve started to skip the topping and just put icing on top to simplify it a bit and it’s still as delicious!