Recipe courtesy of Lara Lyn Carter

Pumpkin Streusel Coffee Cake

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 20 min
  • Yield: 12 servings
Share This Recipe


Crumb Topping:



  1. For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
  2. For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
  3. In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
  4. Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
30m Easy 88%
Samantha Seneviratne

Honey Nut Coffee Cake

17m Easy 96%
14m Easy 99%
28m Intermediate 90%
Erin Jeanne McDowell

Coffee Cake Cupcakes

21m Easy 98%
27m Easy 99%
18m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages