My son and I eat a Paleo diet for medical reasons. Paleo means no diary, grains, or legumes and only natural sugars. We are both supposed to avoid all sugar, as well. So, I really miss baked goods and especially desserts.
Last week, a friend of mine posted a link to a recipe for Paleo Pumpkin Coffee Cake on Facebook, and I immediately clicked the link and printed the recipe. I made it yesterday and took it to a potluck, where it was gobbled up! It's really delicious, and my son said it tasted like fall. I agree!
The recipe is from the blog Jay's Baking Me Crazy, which I had never been to before. You can read the full blog post, see lots of photos, and print a nice copy of the recipe at this link: Paleo Pumpkin Coffee Cake. I don't have any of my own photos because there is nothing left but crumbs! Amazingly, though, it came out looking just like her photo, which is a rarity for me.

I made a few small changes because we are supposed to avoid all sugar. I cut the maple syrup and coconut sugar both in half and added in 2 teaspoons of Stevia. So, that is a lower-sugar option.
BONUS: I had some canned pumpkin left after making the cake yesterday, so this morning we had Paleo Pumpkin Pancakes with Bacon and Pecans for breakfast, a recipe from Against All Grain, one of my favorite sources for Paleo recipes - mmmm! (Once again, I subbed 2 teaspoons Stevia for the honey called for in the recipe - that was for a half a recipe.) It's been a fall pumpkin cooking bonanza this weekend!
Paleo Pumpkin Coffee Cake
Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 cup canned pumpkin
- 4 eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
CRUMB TOPPING
Instructions
- Preheat oven to 325° and line a 9x9 pan with parchment paper.
- Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
- In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
- Add in the eggs and mix until incorporated.
- Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
- Bake for 45-50 minutes.
- Store in fridge after the first day.















