This Pumpkin Pie Coffee Cake is the ultimate fall treat—cozy, spiced, unbelievably satisfying, and so easy to make. What makes it extra special is that it’s crafted with better-for-you ingredients without sacrificing flavor. Instead of traditional refined flour and sugar, this recipe uses almond flour for a tender, moist crumb and coconut sugar, a natural, unrefined sugar that’s low on the glycemic index. The result? A coffee cake that’s not only more wholesome, but also richer, deeper, and more delicious than the classic version.
Every bite delivers that nostalgic pumpkin pie flavor you love, enhanced by the nutty warmth of almond flour and the caramel-like sweetness of coconut sugar. It’s a healthier spin that feels indulgent, making it perfect for cozy mornings, festive gatherings, or simply treating yourself with something nourishing and decadent at the same time.
Easy and Delicious Pumpkin Pie Coffee Cake
Ingredients
Crumble
- 1 cup toasted pecans finely chopped
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon fine grain sea salt
- 3 tablespoons coconut or avocado oil
Cake
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon pumpkin pie spice
- 4 eggs
- 2/3 cup coconut sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon lemon zest from 1 lemon
Instructions
- Line a 10 x 5 inch loaf pan with parchment paper, leaving it to hang over the edges a bit.
- Preheat oven to 350 degrees.
- Mix together all crumble ingredients until a shaggy sand forms.
- Mix together all of the cake ingredients until a smooth batter forms. In a parchment lined loaf pan (this is important), add in half the batter. Layer in 1/2 of the crumble topping, then top with remaining half of batter. Top with remaining crumble. Bake for one hour, or until a toothpick inserted in center comes out clean.
Notes
Modified from Liz Moody's Pumpkin Pie Coffee Cake
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