Paleo Pumpkin Coffee Cake + Pecan Crumble
Your new favorite holiday dish, this Paleo Pumpkin Coffee Cake with Pecan Crumble will be an instant hit with your whole family. The perfect amount of sweet to steal the show at breakfast time. Gluten, grain, dairy AND refined sugar free!
We just got back from a week long vacation of doing basically nothing and it was amazing. We spent part of our week in a cabin in Tellico Plains, TN which is basically the middle of nowhere (seriously) and the next part in a cabin Black Mountain, NC, right near Asheville. I can’t say we had any plans for our trip aside from getting some hiking in, but I did anticipate being able to get ahead on some posts for this site and finishing a couple books. Instead, we spent the first 3 days finishing a Star Wars Yoda puzzle. We got so far and then got stuck with a metric ton of solid black pieces that kicked our ass. And since we didn’t have internet at our second place, I really couldn’t get anything done. But you know what? It was freaking fantastic. I don’t know when the last time was I spent a day doing nothing, let alone a week.
Now that I’m back, I’m spending the day doing some of the work I never got done and I knew this had to be the first new recipe I shared. Somehow, the baking gods were on my side and I got this Paleo Pumpkin Coffee Cake right on the FIRST try. Not a single thing needed to be changed and that’s a huge win. In fact, the only thing I’m disappointed about is that I meant to bring the leftovers of this on our trip and instead, I forgot it all in the fridge and it went bad while we were gone and I’m a little sh*tty about it, ya know?
When I was growing up, it was a treat to have coffee cake on the weekends. I have always been a bigger fan of savory breakfast, but there was something about coffee cake that just tugged at my heart (stomach) strings. With my favorite holiday (thanksgiving, duh) approaching, I decided it was time to make a coffee cake…and what better than to make it pumpkin?!
Now, you might be curious how a coffee cake tastes when its gluten free, grain free and dairy free. Insanely good. That’s how it tastes. The cake has a beautiful density and isn’t too sweet. Instead, the sweetness is pulled from the refined sugar free pecan crumble on top. I’ve honestly considered making a bowl of the crumble, just to eat by itself. I’ll save that for a special day though.
When it comes to Thanksgiving (or even Christmas,) I think that sometimes people are so distracted trying to come up with the dinner menu, they neglect breakfast. I always make sure to whip together some of my favorite recipes to share (like my hashbrown casserole or quiche) and I’m absolutely adding this to the list. If you have oven space, you can definitely make it easily in the morning but it’s also an ideal recipe to make ahead. I can confirm that this tastes just as good on day 2, 3, and 4. I’m sure it’s great on day 5 also but can’t state that as a fact since, as you recall, I’m a dummy and forgot it in the fridge to go bad.
For best flavor, I recommend eating it when it’s cooled for a bit after coming out of the oven but you can also reheat it before serving or just eat it cold out of the fridge. I won’t judge you whichever way you choose.
- 1 cup pumpkin (not pumpkin pie)
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 tbs pumpkin pie spice
- 1/2 tsp cinnamon
- 3 lg eggs
- 1/2 tsp apple cider vinegar
- 1 cup pecan pieces crushed small
- 1/2 cup coconut sugar
- 1/3 cup coconut flour
- 2 tbs almond flour
- 2 tbs tapioca flour
- 1/3 cup coconut oil, melted
- 1/2 tsp cinnamon