Pumpkin Coffee Cake

Pumpkin coffee cake

Apparently, April 7th is national coffee cake day. I coincidentally made a spur of the moment coffee cake last Saturday, so we actually had coffee cake in the house on “national coffee cake day”. What I want to know is, who comes up with these days? I never know that they’re happening until they’re almost over. National doughnut day, cupcake day. coffee cake day … I don’t know why all these foods need days. Here’s another question: Donut or doughnut? I prefer doughnut, but I guess it’s a po-tay-to po-tah-to thing. I’m getting way off track here…

What I love about this coffee cake is that it is completely customizable. If necessary, easy substitutions can be made to make your coffee cake completely nut-free. Swap out the almond flour crumb for ground seeds, and replace the almond butter with tahini. Making this recipe fit your needs is that easy. And the cake can also be customized to fit your taste buds. I say pumpkin is great any season, but maybe you prefer to save it for the fall. Substitute the pumpkin for banana, sweet potato or squash and add in chopped nuts, chocolate chips or raisins for a completely new coffee cake flavor each time!

The cake itself is made with coconut flour and sweetened with 100% fruit. The center is perfectly soft, spongy and moist. As always, the best part of any coffee cake is the crumbly cinnamon streusel topping. The pumpkin coffee cake crumb topping is made dairy free by combining almond flour, coconut sugar and cinnamon will organic palm shortening. If you love and miss traditional coffee cake, you will not be disappointed.

Pumpkin Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 6 Tablespoons coconut flour
  • ½ Tablespoon pumpkin pie spice
  • 1 Teaspoon baking soda
  • ½ Teaspoon baking powder
  • ½ Teaspoon sea salt
  • 6 eggs
  • 1 Cup pumpkin puree
  • ½ Cup dates
  • ½ Cup almond butter
  • ¼ Cup coconut oil
  • 1 Tablespoon vanilla extract
  • ½ Cup almond flour
  • ½ Cup coconut sugar
  • 1 Tablespoon cinnamon
  • 2 Tablespoons organic palm shortening (I recommend spectrum brand)
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, combine the dry ingredients for the cake.
  3. In a medium mixing bowl, whisk the eggs with the pumpkin puree.
  4. Combine the dates, almond butter and coconut oil in a high speed blender or food processor and process until smooth.
  5. Whisk the date mixture into the wet ingredients, and stir in the vanilla extract.
  6. Fold the dry ingredients into the wet.
  7. Evenly spread the batter into a well greased 9x13 baking dish.
  8. In a separate bowl, combine the topping ingredients. Don't be afraid to use your hands and get a little messy.
  9. Sprinkle the crumb topping evenly over batter, and press lightly to secure.
  10. Bake 30-35 minutes, until a toothpick comes out clean.

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Love Pumpkin? Try my pumpkin banana bread!

pumpkin banana bread


  1. Wendy says

    I would really like to make this for a carry in tonight, but I don’t have any almond butter. Would there be another good substitute?

    • Tess says

      Hi Wendy! The only good substitute would be another nut butter, tahini or coconut butter. If you have cashews, you can grind them into a cashew butter and replace it with that. I haven’t tried any substitutes though, so I can’t say how the taste/texture will be affected.

  2. Linds says

    I made this pumpkin coffee cake for Easter and everyone loved it! Didn’t have any almond flour or pumpkin spice, so I subbed chopped walnuts and used cinnamon. Also doubled the topping. It was very easy to make, moist and delicious! My non – paleo family all wanted the recipe!

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