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Pumpkin Coffee Cake (Gluten Free, Paleo)

  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 12 servings 1x


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:

Pumpkin Cake Batter:


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