Cooler weather and the holiday season always puts me in the mood for more desserts than usual.  And when they’re “healthier” desserts that don’t make me feel sick afterward- why not!?  
 
It’s the “most wonderful time of the year” after all!
 
Coffee cake always fits the bill and is a major win because:
a) it’s dessert
b) it’s totally socially acceptable to eat it for breakfast!
 
And who can say no to a healthy dessert for breakfast?  Especially with a big cup of coffee, and maybe a little protein on the side to pull it together- like some crispy bacon or a couple of breakfast sausages!?
 
Okay, now I’m getting hungry.
 
 
Really though- this festive, seasonal coffee cake is perfect for a family brunch around the holidays, to nibble on yourself throughout the week, or to serve up as dessert at a dinner.  It’s so versatile, and SO dang delicious.
 
The texture is somewhere between pumpkin pie and cake, and the topping is buttery and crunchy and sweet and cinnamony- everything you need this time of year!
 
 
Do yourself a big favor and try this one out- maybe give it a test run before Thanksgiving or Christmas so you get a chance to keep the whole dish for yourself before you have to share!  😉
 
I hope you enjoy this fall treat as much as I do!  Please let me know if you make it!  And check the “Notes” below for FAQs and an apple version- in case you’re not a pumpkin fan!
 
 

 

Print Recipe

Pumpkin Pie Coffee Cake | PALEO

Servings: 6
Calories: 433kcal

Ingredients

For the Coffee Cake

  • 2 eggs
  • 1/4 cup ghee*, melted
  • 1 1/4 cup pumpkin puree*
  • 2 tbsp coconut milk
  • 2 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 cup coconut sugar
  • 1 tbsp pumpkin pie spice*
  • 1/2 tsp salt
  • 1/2 tsp baking soda

For the Topping

  • 1/4 cup ghee, softened
  • 3 tbsp coconut sugar
  • 3 tbsp coconut flour
  • 2 tsp cinnamon
  • 1/4 cup chopped nuts (walnuts or pecans work great)

Instructions

  • Preheat the oven to 350ºF.  Line an 8" or 9" square baking dish with parchment paper for easy cleanup, or grease the dish with melted butter or ghee.
  • In a large bowl, combine the wet ingredients until smooth:  eggs, ghee, pumpkin, coconut milk, and vanilla.
  • In a separate mixing bowl, mix the dry ingredients:  almond flour, coconut flour, coconut sugar, spices, and baking soda.
  • Add the dry ingredients to the wet, stirring as you go until fully mixed.
  • Transfer the batter to the lined or greased baking dish.
  • In a small bowl, combine the topping ingredients.  Use your fingers to sprinkle the topping over the coffee cake batter in an even layer.
  • Bake the coffee cake for 30 to 35 minutes or until the coffee cake it set and the topping is lightly browned.  Allow it to cool in the dish then serve.  Store leftovers in the refrigerator, and serve chilled or heated.

Notes

  • Feel free to substitute butter or coconut oil for the ghee.  I like the flavor this adds but you can switch it up if needed!
  • Not a fan of pumpkin?  Swap the pumpkin puree out for apple sauce, and add 1 medium chopped apple.  Use apple pie spice in place of pumpkin pie spice.
  • If you don’t have pumpkin pie spice, you can make your own homemade blend:
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp cloves
    • 1/4 tsp ginger

Nutrition

Calories: 433kcal | Carbohydrates: 33g | Protein: 8g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 387mg | Potassium: 175mg | Fiber: 8g | Sugar: 16g | Vitamin A: 8023IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
Filed   bread muffins, breakfast, Desserts