The Easiest Paleo Pumpkin Coffee Cake with Glaze

The perfect way to use up that last bit of pumpkin is by baking this Paleo Pumpkin Coffee Cake. This Pumpkin Coffee Cake speaks for itself when I tell you this will be your new favorite breakfast cake. It starts off with a pumpkin cake that is super soft and moist and then it is layered with a coconut sugar streusel and finished off with a glaze.

I always look forward to national pumpkin day even though I will still be eating pumpkin year-round because I love to see all the different recipes you can create with pumpkin. This year I decided to make a Coffee Cake. I love making Coffee Cakes because they are simple and what is better than cake for breakfast. I have a few other Coffee Cake recipes on my page so feel free to search them! 

Don’t know what to do with that leftover pumpkin that is in your fridge? 

This Coffee Cake has it all. The pumpkin flavor is not too overpowering, the streusel topping is the perfect sweetness and crunch, and the Coffee Cake is super moist. Now grab that can of pumpkin and make this! 

Why is this Paleo Pumpkin Coffee Cake healthy?

Cake for breakfast may sound like it is unhealthy and a lot of Coffee Cakes are packed with unnecessary sugar that will probably get you too hyped in the morning. However, this Coffee Cake has all the ingredients that will keep you satisfied in the morning and not hit that afternoon slump. 

• The star of the show here is Pumpkin. Pumpkin is vitamin C, e, iron, and folate, all known to strengthen your immune system. The immune system is crucial in helping us fight diseases, germs, and illnesses. 
• I used 2 different flours in this recipe. First, almond flour is more nutrient dense than other flours. This means that it is rich in vitamin E and other antioxidants that can help reduce the risk of several health conditions. The other flour that I used is coconut flour. Coconut flour is solely made from coconuts which are rich in fiber and healthy fats. This will help promote good heart health, a stable blood pressure, and good digestion.
• I kept the sugar in this recipe to a minimum. I found that I do not like my breakfast cakes to be too sweet or I would hit an afternoon crash. I used coconut sugar which is known to prevent heart diseases and high cholesterol. 

Ingredients Needed To Make this Paleo Pumpkin Coffee Cake 

• Almond Flour- This helps keep the recipe paleo and grain-free. Another flour that could be used is oat flour.
• Coconut Flour– This helps to absorb much of the liquid. I would not recommend using another flour. 
• Pumpkin Puree– Pumpkin puree can vary from store to store. I got mine from Whole Foods which I found to be more watery than ones from Giant or Wegmans. 
• Coconut Sugar– Depending on how sweet you want the coffee cake feel free to add more. You can also use cane sugar or brown sugar. 
• Non-dairy Yogurt– I recommend using a thick yogurt that has the consistency of greek yogurt. 
• Baking Powder
• Pumpkin Pie Spice
• Cinnamon
• Coconut Oil– This is used to create the streusel. This helps make the streusel crumbly. You can also swpa this out for vegan melted butter or regular melted butter

To Make this Paleo Pumpkin Coffee Cake 

1. Start by preheating the oven to 350°F. Next, line or spray a 9in circular pan or a 8×8 square pan. 
2. Then in a large bowl combine all the wet ingredients. Mix in the Pumpkin Puree with the non dairy yogurt of choice. 
3. After that is well incorporated, slowly sift in the almond flour and Coconut Flour. Fold that in gently. Then add in the Coconut Sugar and mix again.
4. Lastly, add in the spices and Baking Powder. 
5. Transfer that into the pan and move onto making the streusel.
6. In a medium sized bowl melt some Coconut Oil. 
7. Then add in the Almond Flour and Coconut Sugar.
8. Once that forms into a crumbly mixture, sprinkle it on top of the coffee cake batter.
9. Place that into the oven for 30-35 minutes. 
10. Take it out and let it cool before slicing. 

Tips

• Do not overmix the batter. Gently fold the batter until it is well combined. If you overmix the batter it will be dense. 
• Store this in the fridge for up to one week in an airtight container.
• Add a glaze on top by combining powdered sugar and water until a runny consistency forms. 
• You can also swap the pumpkin out for applesauce.