Wellspring Blog

Our family's baby steps to a healthier life.

Pumpkin Coffee Cake


I have a ‘thing’ for pumpkin. It’s true. I received it from my dad’s side of the family and passed the passion on to my children. “Pumpkin season” is a literal thing in our home that starts in September and goes until… well… now. I found a half used can of pumpkin in the back of my fridge, from the time I made pumpkin latte ice cream (more on that another day). The can’s contents were amazingly still good, and I suddenly needed to conquer a pumpkin recipe. It’s Canada, it’s cold, don’t judge. Pumpkins don’t have to “poof” (like Cinderella’s did) at Christmas time folks! That’s a marketing lie that my hubby would prefer to believe, but I digress. Pumpkins are also rich in nutrients and low in calories! Check out this article for more on their health benefits: http://www.medicalnewstoday.com/articles/279610.php

This coffee cake was delicious and super moist. I made mine in a 9×9 pan, but I think it might have cooked better in two loaf pans. I will try that next time and reduce my bake time accordingly. This batch I had to cover the edges in tinfoil so the middle would cook properly. It all worked out in the end and my parents loved it as much as we did! It is gluten-free and refined sugar-free as well, with a dairy-free option.


Pumpkin Coffee Cake

Recipe slightly adapted from Jaysbakingmecrazy.com


Crumb Topping:

1/4 cup coconut flour

1/2 cup almond flour

2 Tbsp coconut sugar

1 tsp cinnamon

2 Tbsp pure maple syrup

2 Tbsp +1 tsp melted butter (could sub coconut oil for dairy free version)

1/2 cup chopped walnuts or pecans (optional, but provide needed texture)


1/4 cup melted butter (could sub melted coconut oil)

1/4 cup pure maple syrup

1/4 cup coconut sugar

1 cup pure canned pumpkin (not pumpkin pie mix)

4 organic eggs

1 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

2 tsp pumpkins pie spice

1 tsp cinnamon

1/2 tsp Himalayan pink salt


Line a 9×9 cake pan with parchment paper.

Preheat oven to 325 degrees F.

Combine all ingredients for crumb topping with a pastry cutter or two forks, until combined and set aside.

Combine all the wet ingredients for the cake in a bowl until well mixed.

Add in all the dry ingredients to the wet cake mixture and stir until combined.

Pour the cake mixture into the cake pan and spread out evenly to edges.

Crumble the topping over the cake until every area is covered.

Place in the oven for 30 minutes. At the 30 minute mark, cover the edges in tinfoil and bake for another 30 minutes or until cooked through.

Serve warm, but store any leftovers in the refrigerator.

Serve alongside my almond chai ice cream for a wonderful guest-worthy dessert.

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