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There’s nothing quite like the smell of pumpkin spice filling your kitchen on a crisp fall morning. This pumpkin spice coffee cake is exactly the cozy bake good you need to make. It’s soft, fluffy, warmly spiced, and topped with the most irresistible pumpkin spice crumble. Plus, this recipe is gluten-free, refined sugar-free, and dairy-free. It’s a great option whether you’re baking for yourself or sharing with friends. Pair it with a warm cup of coffee or tea and a great book, and you’ve got pure autumn coziness.

This recipe uses a blend of almond flour and gluten-free flour, giving the cake a tender and moist texture while keeping it naturally gluten-free. Instead of butter, we use coconut oil, and instead of refined sugar, coconut sugar provides a subtle sweetness that pairs beautifully with the pumpkin and spices. The crumble topping is loaded with pumpkin pie spice for that classic fall flavor in every bite.

While this pumpkin spice coffee cake is delicious on its own, it’s not very high in protein or fiber. To make it a more balanced breakfast, pair a piece with scrambled eggs with veggies or a scoop of Greek yogurt with fruit. This adds a good source of protein and fiber to help keep you fuller for longer, while still enjoying a cozy seasonal treat.

Not only is this cake perfect for slow weekend mornings, but it also stores well, making it great to add to meal prep breakfasts or snacks throughout the week. Just wrap individual slices or store the whole cake in an airtight container in the fridge to keep it fresh. I like to warm it up before eating it for even more coziness!

I hope you enjoy this pumpkin spice coffee cake. Leave a comment below if you try it!

Pumpkin Spice Coffee Cake

Cozy up with this healthier, gluten-free, refined sugar-free pumpkin spice coffee cake with a crumble topping. Perfect for fall mornings!

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Prep 15

Cook 30

Total 45

Course Breakfast, Dessert, Snack

Cuisine American, Gluten-Free, Vegetarian

Servings 16

Calories 192 kcal

Ingredients

Dry Ingredients

1 cup gluten-free all purpose flour (can use regular flour if not GF)
1 cup almond flour
1/3 cup coconut sugar (can sub brown sugar)
1 tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients

1/4 cup coconut oil, melted
1 cup pumpkin puree
2 large eggs
2 tsp vanilla extract

Crumble Topping

1/4 cup coconut oil
1/2 cup gluten-free flour
1/2 cup coconut sugar (can sub brown sugar)
1 tsp pumpkin pie spice

Instructions

Preheat oven to 350F and line a 9×9 baking dish with parchment paper.
In a medium bowl, mix dry ingredients to combine.
In a large bowl, mix wet ingredients.
Add dry ingredients to wet ingredients and stir to combine. The batter will be thick.
In a separate small bowl, mix crumble topping ingredients until a crumbly, sand like texture forms.
Add cake batter to baking dish and top with crumble mixture.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool on a wire rack, then slice into 16 equal squares.