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Grain-free Pumpkin Pie Coffee Cake:

I was in the mood for some coffee cake to go with my morning coffee. And I thought why not get in the fall mood and make it pumpkin? So this grain-free pumpkin pie coffee cake was born. And I hope you all love it as much as I do.

Ingredients you will need for cake:

  1. Pumpkin purée (not pumpkin pie filling you want just 100% pumpkin)
  2. Pasture raised eggs
  3. Coconut oil
  4. Maple syrup
  5. Maple sugar (substitute any type of sugar you use)
  6. Vanilla extract
  7. Pumpkin pie spice
  8. Cinnamon
  9. Baking soda
  10. Sea salt
  11. Almond flour
  12. Tapioca flour
  13. Coconut flour

I do not have any substitutions for flours since I have not tried anything but this combination. 

Where is the coffee?

The most common question I get whenever I post a coffee cake, where is the coffee, LOL. Coffee cake generally doesn’t contain any coffee. It gets it name because It is usually a sweet cake that is enjoyed with coffee. So if you don’t know, now you know!

Preparing the cake batter:

Making the cake batter is simple. I take a medium size bowl, whisk together all the dry ingredients, add in the wet ingredients, mix, pour into a lined 8×8 baking dish, and set aside. And feel free to use a loaf pan, muffin tin, cake pan, if bar form is not your thing. But be mindful, the cooking time will vary if you change the type of pan you use.

Ingredients for crumble:

  1. Homemade candied pecans
  2. Pumpkin seeds
  3. Almond flour
  4. Coconut oil
  5. Maple sugar (substitute any type of sugar you use)
  6. Cinnamon
  7. Pumpkin pie spice

Prepping the crumble:

Add all the ingredients to a food processor and pulse a couple times. The texture should be sticky and resemble a sand like consistency. But please make sure you pulse versus process when using the food processor. Because if you process you will end up with nut/seed butter. And if you don’t have a food processor, give your nuts and seeds a rough chop, add to a bowl, and mix with your hands, until it becomes a crumbly, sand like consistency.

Putting it all together:

And once the crumble is done, sprinkle it on top of the cake, and gently press down. Bake 350 F for 20-25 minutes or until a toothpick comes out clean. And once it is done baking, let it cool completely, drizzle melted coconut butter, and slice into 16 bars.

How to store:

Let’s be honest, there is no way I am eating 16 bars in the week. And what I love about these bars, is they freeze well. So I reserve half the batch in an airtight container in the refrigerator for the week and the other half goes in the freezer for another day.

Check out these other recipes you might enjoy also:

Grain-Free Lemon Blueberry Coffee Cake

Grain Free Banana Coffee Cake


Grain-free Pumpkin Pie Coffee Cake:

Makes 16 bars



  • 1 cup pumpkin purée
  • 4 eggs
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup maple sugar substitute any type of sugar you use
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut flour


  • 1 cup candied pecans
  • 1/3 cup pumpkin seeds
  • 1/2 cup almond flour
  • 1/4 cup coconut oil
  • 1 tbsp pumpkin spice seasoning
  • 1/2 tsp cinnamon
  • 1/4 cup maple sugar substitute any type of sugar you use


  • 2 Tbsp raw coconut butter
  • 1 tsp coconut oil



  • Add dry ingredients to a medium size bowl and mix
  • Add wet ingredients to dry ingredients and mix
  • Add cake batter to a lined 8x8 baking dish and set aside
  • Prepare the crumble by adding all ingredients to a food processor and pulsing a couple times (DO NOT PROCESS OR YOU WILL END UP WITH NUT BUTTER)
  • Sprinkle the crumble on top of the cake and gently press down into the cake
  • Bake 350 F for 20-25 minutes or until a toothpick comes out clean
  • Let cool completely
  • Melt the coconut butter and coconut oil together and drizzle on top
  • Slice into 16 bars and enjoy
  • I like to store mine in an airtight container in refrigerator