This pumpkin coffee cake is the perfect fall dessert, breakfast, or snack. It’s moist, fluffy, has the perfect crumble top, and is packed with all the best fall flavors. Plus, it’s super easy to make – you can have it in the oven in just a few minutes.

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coffee cake, pumpkin, crumb top, sugar, sweets, dessert

This pumpkin coffee cake is perfect for breakfast, brunch, or even a mid-day snack. It’s also great for entertaining because it can be made ahead of time and served at room temperature. So if you’re looking for a delicious and easy fall dessert, this pumpkin coffee cake is the perfect recipe for you.

coffee cake, pumpkin, crumb top, sugar, sweets, dessert, linen napkin

The first time I made this pumpkin coffee cake my husband immediately said “yes, this is the one”. I told him it was a “healthier” version and pestered him with questions. I wanted to make sure it was sweet enough, the base was moist with good coffee cake density, and mostly, that it was delicious even if he wasn’t looking for a healthier option. The cake passed the test. Sometimes when baking with almond flour, unrefined sugar, and healthier ingredients, baked goods might taste off. You can tall it’s just ‘healthier’. But I wanted this coffee cake to still have an indulgent taste while using different ingredients. To me, this recipe accomplished that.

coffee cake, pumpkin, crumb top, sugar, sweets, dessert, fork, white plate

Ingredients needed for the Pumpkin Coffee Cake

Almond flour
Pumpkin puree
Pumpkin pie spice
Tapioca flour
Eggs
Melted butter
Vanilla
Maple syrup
Sugar (regular or coconut sugar)
Pecans
Cinnamon
Baking soda
Salt

How to make Pumpkin Coffee Cake

Preheat the oven to 350
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a larger bowl.
Pour the dry ingredients into the wet bowl.
Pour into a greased or parchment paper lined 9×9 (8×8 works too) pan.
Make the streusel: mix some almond flour, pecans, sugar, melted butter, and cinnamon with a fork or your fingers. Pour over the cake mix.
Bake, cool, enjoy

coffee cake, pumpkin, crumb top, sugar, sweets, dessert, fork

coffee cake, pumpkin, crumb top, sugar, sweets, dessert, white plate, fork, food on fork

Why we love this recipe…

The best fall flavor, pumpkin spice
It’s made with wholesome ingredients
Less sugar than traditional coffee cake recipes

More recipes you will like…

Pumpkin Coffee Cake

Pumpkin coffee cake with pecan struedal

Print Recipe

Prep Time 10

Cook Time 30

Servings: 16 squares

Course: Appetizer, Breakfast, Dessert

Ingredients Method

Ingredients

Coffee Cake Ingredients

2 cup almond flour
1 tsp baking powder
1 tbsp pumpkin spice
1/4 cup tapioca flour
1/4 tsp salt
3 eggs
1 cup pumpkin puree
1/4 cup melted butter
1 tsp vanilla extract
1/4 cup maple syrup
1/4 cup sugar – either coconut or regular

Struesel Ingredients

1/2 cup almond flour
1/3 cup finely chopped pecans
1/4 cup sugar I like coconut sugar for this
1/4 cup afotened butter not melted!
1 tsp cinnamon

Method

Preheat oven to 350.
Mix the dry ingredients in a bowl. The first five ingredients Mix the wet ingredients in a larger bowl. The pumpkin puree through the sugars.
Pour the dry ingredients into the wet bowl and mix until combined.
Pour into a greased or parchment paper lined 9×9 (8×8 works too) pan.
Make the streusel topping by mixing streusal ingredients in a bowl. You can mix with a fork or your fingers. Pour over the cake mix. Bake, cool, enjoy