Prepare to fall in love with this moist, tender coffee cake full of pumpkin spice flavor and a sweet pecan streusel topping. It comes together easily and stays moist for days. The taste and texture are so good you won’t believe it’s gluten free, dairy free, and paleo.
What could be better with your morning coffee or tea than a soft, moist and tender pumpkin cake with a nutty, crisp crumb topping?
I was inspired to create this Pumpkin Coffee Cake from the popularity of my Paleo Apple Crumb Coffee Cake. I love coffee cake. It’s more decadent than a muffin or bread and can also be served as dessert.
The best part of this cake is it has lots of nutrient rich pumpkin, high protein pecans and is completely gluten and dairy free. The taste is so good nobody will ever know (unless you tell them).
Many coffee cakes have a glaze on top which is nice. But this pumpkin coffee cake is so good with plenty of sweetness you don’t need the frosting.
Why I love this Pumpkin Coffee Cake
- Easy to make, no mixer required
- Soft and moist, will stay fresh for days
- Full of healthy pumpkin puree and the perfect amount of pumpkin spice
- Made with wholesome ingredients, dairy free, gluten free and refined sugar free
- Has a sweet pecan streusel topping that adds lots of crunch to each bite
There are 2 parts to this recipe, the Pecan Streusel Topping and the Pumpkin Cake.
For the Pecan Streusel Topping
- Almond Flour
- Coconut Sugar
- Coconut Oil – room temperature, butter or ghee can be substituted
- Pumpkin Pie Spice
- Sea Salt
For the Pumpkin Cake:
- Canned Pumpkin Puree – not pumpkin pie filling
- Maple Syrup – organic, if possible
- Coconut Sugar – it’s a healthy version of brown sugar but less glycemic
- Coconut Oil – refined for no coconut taste, melted, ghee or butter can be substituted
- Pastured Eggs – room temperature eggs are best
- Almond Flour – blanched, finely ground for the best texture
- Cinnamon – use a full flavored cinnamon from Ceylon
- Pumpkin Pie Spice – the blend of spices adds a warm fall flavor to the cake
- Sea Salt
- Baking Soda
- Pecans – give the cake a nice texture and more nutrients
Step By Step Instructions
See the recipe card below for complete measurements and baking time.
STEP ONE: Make the pecan streusel topping. Combine the almond flour, coconut sugar, coconut oil, and pumpkin spice in a bowl. Use a fork to cut the coconut oil into the mixture until crumbly. Stir in the chopped pecans and salt, then place in the refrigerator while you prepare the cake batter.
STEP FOUR: Stir the dry mixture into the wet until just combined, then fold in the chopped pecans.
STEP FIVE: Spread the batter into the prepared pan. Sprinkle the topping all over the cake batter.
STEP SIX: Bake in 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.
STEP SEVEN: Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhang and continue to cool on the wire rack. The cake is best when cooled for at least 1 hour.
For best results, weigh your flour. This is always my #1 baking tip. If you don’t have a scale scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife.
Make sure all your ingredients are room temperature. You’ll get the best cake texture if the ingredients are room temperature instead of cold. Cold ingredients can make a cake batter “gummy”.
Don’t overmix your batter. Simply stir everything together until no clumps of flour remain and then stop. Gently fold in the pecans. This will give you the perfect tender cake.
Use a parchment paper sling to line your pan. A parchment paper sling covers the bottom of the pan, goes up and over 2 of the the sides. The overhanging edges serve as handy little tabs to easily and cleanly lift delicate baked goods out of the pan. Put a little coconut oil on the bottom and 2 sides of your pan. Just a little so there is something for the parchment to stick to. Then cut a piece of parchment just large enough to cover the bottom and 2 sides of the pan with enough to overhang. Press the parchment paper into the pan. Grease the 2 sides without parchment.
This pumpkin coffee cake is incredibly moist, so it will stay fresh for awhile. The best way to store it is in an airtight container or wrapped with plastic wrap.
Pumpkin crumb cake will stay well at room temperature for 7 days, or freeze for up to 3 months! When you’re ready to eat it, simply defrost, and heat up.
This cake tastes good cold too! You can store it in the refrigerator and enjoy it with a warm cup of tea or coffee.
Happy pumpkin season. Let’s celebrate with this incredibly moist, pumpkin coffee cake with a pecan streusel topping!
This recipe was lovingly adapted from paleorunningmomma.com.
If you like this pumpkin coffee cake you may also like these fall breakfast treats:
- Paleo Apple Coffee Cake
- Paleo Pumpkin Scones with Maple Icing
- Amazing Paleo Pumpkin Muffins
- Moist Paleo Pumpkin Bread
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Prepare to fall in love with this moist, tender coffee cake full of of pumpkin spice flavor and a sweet pecan streusel topping.
Pecan Streusel Topping:
- 2/3 cup blanched almond flour (75 grams)
- 6 Tablespoons coconut sugar (67 grams)
- 5 Tablespoons coconut oil, ghee or butter, room temperature, soft but not melted (70 grams)
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup raw pecans, coarsely chopped*
- 1/4 teaspoon sea salt
Pumpkin Cake Batter:
- 1 cup canned pumpkin puree (250 grams)
- 3 large pastured eggs
- 2/3 cup coconut sugar (84 grams)
- 2 Tablespoons pure maple syrup
- 2 Tablespoons coconut oil, (refined) ghee or butter, melted ((28 grams)
- 1 teaspoon pure vanilla extract
- 2 cups blanched almond flour (224 grams)
- 1/4 cup tapioca flour (30 grams)
- 3/4 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup raw pecans chopped*
Pecan Streusel Topping:
- Make the topping first. Combine the almond flour, coconut sugar, coconut oil, and pumpkin spice in a bowl. Use a fork to cut the coconut oil into the mixture until crumbly. Stir in the chopped pecans and salt, then place in the refrigerator while you prepare the cake batter.
Pumpkin Cake Batter:
- Preheat your oven to 350 degrees and line an 8” square baking pan with a parchment paper sling on the bottom and up two sides for easy removal (see note above).
- In a medium bowl, mix together the almond flour, tapioca, baking soda, cinnamon, pumpkin spice, and salt until evenly combined and there are no lumps. Set aside.
- In a large bowl whisk together the pumpkin, eggs, coconut sugar, maple syrup, coconut oil, and vanilla.
- Stir the dry mixture into the wet until just combined, then fold in the chopped pecans.
- Spread the batter into the prepared pan. Sprinkle the topping all over the cake batter.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted near the center of the cake comes out with a few crumbs and the topping is golden brown.
- Cool the cake in the pan for 30 minutes on a wire rack, then remove using the parchment paper overhang and continue to cool on the wire rack for another 30 minutes.
I chopped the pecans for the topping very coarsely and the ones for the cake a little finer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Keywords: pumpkin coffee cake, gluten free pumpkin coffee cake, dairy free pumpkin coffee cake, paleo pumpkin coffee cake