Moist Pumpkin Coffee Cake (With Almond Flour): The Cozy Fall Treat You’ll Secretly Want Year-Round

You know that moment when the coffee’s hot, the house smells like cinnamon, and you suddenly feel like a better person? That’s this cake. It’s plush, warmly spiced, and unapologetically indulgent—but made with almond flour so it’s tender without being heavy.

No gluten, no dry crumb, no weird “healthified” aftertaste. Just a buttery streusel, a soft pumpkin center, and a slice that makes Mondays tolerable. Bake it once… then try explaining to your friends why it’s “just for brunch.”

What Makes This Special

Almond flour = unbeatable moisture. Almond flour keeps this cake tender and rich without gluten, which means no gumminess and zero dryness.

The pumpkin puree adds even more moisture, so every bite is cloud-soft.

Ultra-crispy streusel crumb. A generous cinnamon-sugar crumble on top gives you that coffee cake signature texture. It’s a buttery, crunchy contrast to the soft pumpkin crumb underneath.

Balanced spice profile. Not a spice bomb, not bland—just enough pumpkin spice to taste like fall without screaming “potpourri.”

Gluten-free friendly (and naturally grain-free). Perfect for mixed crowds. People won’t ask if it’s gluten-free—they’ll ask for seconds.

What You’ll Need (Ingredients)

• Dry Ingredients (Cake)
  • 2 1/2 cups fine blanched almond flour
  • 1/4 cup tapioca starch or arrowroot (optional but recommended for a lighter crumb)
  • 1/3 cup coconut sugar (or light brown sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
• Wet Ingredients
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup maple syrup or honey
  • 1/4 cup melted coconut oil or unsalted butter, cooled
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar (reacts with baking soda for extra lift)
• Streusel Topping
  • 3/4 cup almond flour
  • 1/3 cup coconut sugar or brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons cold unsalted butter or coconut oil, cubed
  • Optional: 1/3 cup chopped pecans or walnuts
• Optional Glaze
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk of choice or maple syrup
  • 1/2 teaspoon vanilla

The Method – Instructions

1. Preheat and prep. Heat oven to 350°F (175°C).

   Line an 8-inch square pan or a 9-inch round pan with parchment and grease the sides.

2. Mix the streusel. In a bowl, combine almond flour, sugar, cinnamon, and salt. Cut in the cold butter with a fork until sandy clumps form. Stir in nuts if using.

   Chill in the fridge while you make the batter.

3. Whisk dry ingredients. In a large bowl, whisk almond flour, tapioca, coconut sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
4. Combine wet ingredients. In another bowl, whisk eggs, pumpkin puree, maple syrup, melted fat, and vanilla until smooth. Stir in the vinegar last.
5. Make the batter. Pour wet into dry and fold with a spatula until just combined. The batter will be thick and fluffy—perfect.
6. Pan and top. Spread batter evenly in the prepared pan.

   Crumble the chilled streusel over the top in an even layer.

7. Bake. Bake for 32–40 minutes (start checking at 30). It’s done when the center springs back lightly and a toothpick comes out mostly clean with a few moist crumbs.
8. Cool. Let cool in the pan for 15 minutes, then lift out with parchment to finish cooling. Don’t rush this step—almond flour sets as it cools.
9. Glaze (optional). Whisk glaze ingredients until smooth and drizzle over the cooled cake.

   It looks fancy and tastes like coffee shop energy.

10. Slice and serve. Square it up, brew something strong, and proceed to impress your inner circle.

How to Store

• Room temperature: Keep covered at room temp for up to 2 days. The streusel stays crisper this way.
• Refrigerator: Store in an airtight container for 5–6 days. Warm slices in the microwave for 10–15 seconds to revive peak coziness.
• Freezer: Wrap individual slices tightly and freeze up to 2 months.

  Thaw overnight in the fridge or at room temp for 1 hour.

Benefits of This Recipe

• Moist crumb without gluten or dairy (if you choose coconut oil). No sawdust cake here—almond flour keeps it soft and rich.
• Lower glycemic sweeteners. Coconut sugar and maple syrup bring flavor with a gentler blood sugar impact, IMO.
• Healthy fats and fiber. Almond flour adds satiating fats and vitamin E, so one slice actually keeps you full.
• Beginner-friendly. One bowl for wet, one for dry, no mixer needed. Fast cleanup, faster snacking.

Avoid These Mistakes

• Overbaking. Almond flour browns faster. Pull the cake when the center is set but still moist; residual heat finishes the job.
• Using pumpkin pie filling. It’s pre-sweetened and spiced.

  You’ll end up with a cloying, dense cake. Stick to pure pumpkin puree.

• Skipping the starch. Tapioca or arrowroot adds lightness. Without it, the cake is still good but denser.
• Melting the streusel. Butter must be cold for crumbly chunks.

  Warm fat = greasy topping. Hard pass.

• Cutting while hot. The structure needs to set. Give it at least 30 minutes or you’ll get tasty crumble—but not cake.

Alternatives

• Dairy-free: Use coconut oil in both batter and streusel.

  For glaze, use non-dairy milk or maple-only drizzle.

• Nut-free option: Swap almond flour for a 1:1 certified gluten-free flour blend and omit nuts in the streusel. Texture will be more cake-like, less tender.
• Lower sugar: Cut coconut sugar to 1/4 cup and maple to 1/4 cup; add 1–2 tablespoons extra pumpkin to keep moisture.
• Add-ins: Fold in 1/2 cup dark chocolate chips, chopped dates, or cranberries for a twist. Chocolate + pumpkin?

  Always yes.

• Spice swap: No pumpkin spice? Use 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of clove.

FAQ

Can I make this ahead for brunch?

Yes. Bake the day before, cool completely, and store covered at room temp.

Add the glaze morning-of for that freshly-finished look. Warm slices briefly before serving for peak aroma.

Is this cake actually “coffee-flavored”?

Nope. “Coffee cake” means it’s designed to be eaten with coffee, not taste like it. If you want coffee flavor, add 1 teaspoon espresso powder to the batter—subtle and lovely.

Can I double the recipe?

Yes, for a 9×13-inch pan.

Bake 38–48 minutes, watching for a set center. Tent with foil if the streusel browns too fast.

Can I substitute the almond flour with coconut flour?

Not directly. Coconut flour is ultra-absorbent and will make this cake dry and crumbly.

If you can’t use almond flour, a gluten-free 1:1 baking blend is a safer swap.

How do I keep the streusel from sinking?

Use cold butter, keep the crumbles chunky, and don’t overmix the batter. The thick batter supports the topping. Chilling the streusel while you prep also helps.

Why add apple cider vinegar?

It reacts with baking soda to create lift, making the crumb lighter.

You won’t taste it—just the tenderness it brings. FYI, lemon juice works in a pinch.

Can I reduce the eggs?

Eggs provide structure in almond flour cakes. You can try 2 eggs plus 2 tablespoons dairy-free yogurt, but expect a slightly denser texture.

Full substitution with flax eggs isn’t recommended here.

The Bottom Line

This Moist Pumpkin Coffee Cake (With Almond Flour) nails the sweet spot: soft, spiced, and ridiculously comforting, with a crunchy streusel you’ll “accidentally” eat off the top. It’s simple to make, easy to store, and classy enough for brunch yet casual enough for Tuesday. Bake it for fall vibes, keep it for everyday wins.

And if anyone asks for the recipe? You can say it’s complicated—or just send them this and claim legendary status.