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Paleo Pumpkin Coffee Cake

The summer is coming to an end and you know what that means – pumpkin season!  I love pumpkin pie, pumpkin muffins, pumpkin latte’s, ok, pretty much pumpkin anything. I was excited to come across this Paleo pumpkin coffee cake and just had to make it.  I love using E.D.SMITH pie fillings for my recipes – honestly, who has time to clean a pumpkin?  This year E.D.SMITH celebrates 135 years of supplying the Canadian retail marketplace with jams and pie filling.  E.D.SMITH is the #1 pie filling company in Canada and the largest Canadian manufacturer of jams and fruit spreads.

Paleo Pumpkin Coffee Cake

If you have food allergies or sensitivities then you are probably always looking for alternatives to some popular food dishes.  Although I am not celiac, I do find that I feel bloated, have water retention, along with some digestive issues when I eat wheat, so I try to eliminate it as much as possible from my diet.  Eliminating wheat is not particularly an easy task, especially if you enjoy desserts.  I came across this delicious Paleo pure pumpkin coffee cake recipe and just had to try it.  What exactly is Paleo?  Well, paleo basically removes all processed foods such as wheat, dairy products, grains and legumes, and basically any processed foods from your diet. This may seem very strict, but luckily there are some wonderful alternatives that can make it easier. There are so many wonderful recipes that will accommodate everyone’s dietary needs so you can have your cake, well also Pumpkin Coffee Cake, and eat it too!

This recipe uses almond and coconut flour in place of wheat flour so you will not feel bloated.  This paleo pumpkin coffee cake is soft and moist with a nice crunch from the crumble topping.

Paleo Pumpkin Coffee Cake
Paleo Pumpkin Coffee Cake

Paleo Pumpkin Coffee Cake Recipe

Paleo Pumpkin Coffee Cake
Prep time: 
Cook time:  55

Paleo Pumpkin Cake 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
Paleo Pumpkin Coffee Cake

For the Coffee Cake

1 cup canned E.D. Smith Pure 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


  1. Preheat oven to 325° F
  2. Line a square baking dish with parchment paper.
  3. In a small bowl, combine the ingredients for the crumb topping. Mix until all dry ingredients are moistened. Set aside.
  4. In a large bowl, combine the melted coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  5. Add the eggs and mix until blended well.
  6. Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.
  7. Mix until completely blended.
  8. Pour into prepared pan and sprinkle the top with the crumb topping.
  9. Bake for 50-55 minutes.

Paleo Pumpkin Coffee Cake

Paleo Pumpkin Coffee Cake Paleo Pumpkin Coffee Cake Paleo Pumpkin Coffee Cake Paleo Pumpkin Coffee Cake Paleo Pumpkin Coffee Cake

You might enjoy this other recipe: Maple Mustard Glazed Salmon


Hum JK

Monday 30th of October 2017

WOW! Looks SO good! Saving to my pinterest!


Saturday 4th of November 2017

It's so yummy

Cat Forsley

Friday 29th of September 2017


COME ON XXXX too beautiful xxx

Farheen Hasan

Thursday 28th of September 2017


Michael Kleen

Thursday 28th of September 2017

Looks good!


Saturday 4th of November 2017

Thank you - it is delicious

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