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Healthy Pumpkin Pie Coffee Cake Gluten Free Grain Free Refined Sugar Free

Pumpkin Pie Coffee Cake (Gluten Free, Grain Free, Refined Sugar Free)




  • 1 cup pecans, finely chopped
  • ½ cup almond flour
  • 1/3 cup coconut sugar
  • 2 teaspoons pumpkin pie spice (store-bought or homemade, recipe here)
  • 1/8 teaspoon fine grain sea salt
  • 3 tablespoons avocado oil


  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon pumpkin pie spice
  • 4 eggs
  • 2/3 cup coconut sugar
  • 2/3 cup canned pumpkin puree
  • 1 teaspoon lemon zest (from 1 lemon)


  1. Line a 10 x 5 inch loaf pan with parchment paper, leaving it to hang over the edges a bit.
  2. Preheat oven to 350 degrees.
  3. Mix together all crumble ingredients until a shaggy sand forms.
  4. Mix together all of the cake ingredients until a smooth batter forms. In a parchment lined loaf pan (definitely line it with parchment—it helps the final outcome a LOT!), add in half the batter. Layer in 1/4 of the crumble topping, then top with remaining half of batter. Top with remaining crumble. Bake for one hour, or until a toothpick inserted in center comes out clean.