Paleo Pumpkin Coffee Cake

I LOVE coffee cake. This coffee cake was so moist and flavorful and was the perfect thing to share at a brunch that we hosted!


Serves: 9

Prep/Bake time: 1 hour

  • 1/4 cup melted coconut oil (refined or unrefined)

  • 1/4 cup maple syrup

  • 1/4 cup coconut sugar

  • 1 cup canned pumpkin (not pumpkin pie filling)

  • 4 large eggs

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking soda

  • 1 1/2 tsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • 1/2 tsp salt

    *Crumble Topping*

  • 1/4 cup coconut flour

  • 1/2 cup almond flour

  • 2 tbsp coconut sugar

  • 1/2 tsp cinnamon

  • 2 tbsp maple syrup

  • 2 tbsp coconut oil


Preheat oven to 325 degrees. Line a 9x9 square pan with parchment paper.

Combine all of the ingredients for your crumble topping in a small bowl and mix well and set aside.

In a large bowl combine melted coconut oil, maple syrup, coconut sugar, and pumpkin and mix well with a spatula or whisk.

Add in the eggs and mix well.

Add your almond flour, coconut flour, baking soda, pumpkin pie spice, cinnamon and salt and mix until well combined.

Pour into your prepared pan, making sure to spread the batter into all 4 corners. Evenly distribute the crumble topping mixture on top.

Bake for 45-50 minutes, until it is lightly browned and a toothpick inserted into the middle comes out clean.

Let cool slightly before cutting and serving.


Recipe by Real Food with Jessica