Paleo Pumpkin Coffee Cake

17 58 332
Ingredients Minutes Calories
Prep Cook Servings
8 min 50 min 9
Paleo Pumpkin Coffee Cake
Health Highlights


1/4 cup Coconut oil
1/4 cup Maple syrup, pure
1/4 cup Coconut sugar
1 cup Pumpkin, canned
4 large Egg
1 cup Almond flour/meal, Bob's Red Mill
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
1/4 cup Coconut flour (for toping)
1/2 cup Almond flour/meal, Bob's Red Mill (for topping)
2 tbsp Coconut sugar (for topping)
1/2 tsp Cinnamon (for topping)
2 tbsp Maple syrup, pure (for topping)
2 tbsp Coconut oil (for topping)


Preheat oven to 325° and line a 9x9 pan with parchment paper.

Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.

In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.

Add in the eggs and mix until incorporated.

Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.

Bake for 45-50 minutes.

Store in fridge after the first day.


Nutrition Facts

Per Portion

Calories 332
Calories from fat 194
Calories from saturated fat 86
Total Fat 21.6 g
Saturated Fat 9.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.6 g
Cholesterol 96 mg
Sodium 245 mg
Potassium 336 mg
Total Carbohydrate 29.0 g
Dietary Fiber 4.5 g
Sugars 22.4 g
Protein 7.8 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 0.4

Energy sources


Meal Type(s)