Print

Healthy Pumpkin Coffee Cake

Bring the taste of Fall to your morning with this fabulous healthy Pumpkin Coffee Cake. No refined sugar, dairy free, gluten free and paleo.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9
Calories 311kcal
Author Sherri Hagymas

Ingredients

For the crumb topping

  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup

For the Coffee Cake

  • 1 cup canned pumpkin
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 325° F
  • Line a square baking dish with parchment paper.
  • In a small bowl, combine the ingredients for the crumb topping. Mix until all the ingredients are moistened. Then set aside.
  • In a large bowl, combine the melted pumpkin, coconut oil, maple syrup, and coconut sugar. Mix well.
  • Add eggs and mix until blended well.
  • Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.
  • Mix until completely blended.
  • Pour into prepared pan and sprinkle the top with the crumb topping.
  • Bake for 50-55 minutes or until a toothpick inserted comes out dry.
  • Store in an air tight container in the refrigerator.

Nutrition

Calories: 311kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 248mg | Potassium: 113mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4340IU | Vitamin C: 1.2mg | Calcium: 76mg | Iron: 1.6mg