Get ready to indulge in the ultimate fall experience with this Pumpkin Spice Bundt Coffee Cake! It’s a mouthwatering symphony of warm, spiced pumpkin goodness, crowned with a delectable crumble, and drizzled with a cold brew icing that takes it to a whole new level of autumnal delight. This recipe is your ticket to savoring the coziest season in every sweet, crumbly, and caffeinated bite.
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When the leaves start to turn and there’s a chill in the air, it’s time to embrace the pumpkin spice magic with our irresistible Pumpkin Spice Bundt Coffee Cake. This dessert is the epitome of fall comfort, boasting a perfect balance of warm, aromatic spices and rich, moist pumpkin cake. But that’s not all – we take it up a notch with a delectable crumble topping and a cold brew icing that delivers a subtle coffee kick to elevate your autumn indulgence.
Whether you’re a seasoned baker or a newbie in the kitchen, this recipe promises a slice of pure pumpkin-spiced perfection that’s ideal for sharing with friends, family, or simply indulging in your own cozy corner.
If you’re looking for more pumpkin spiced goodness, we’ve got you. Try our pumpkin spice icebox cookies (egg-free!), classic pumpkin bread, and chocolate chip pumpkin muffins.
Why You’ll Love This Recipe
- It’s healthier – if you’re into Paleo recipes, you know that baking Paleo is an art (even more of an art than conventional baking). While this recipe was developed to be Paleo, know that if you don’t care about it being Paleo (you just want a pumpkin spice coffee cake, darn it!), it is equally loved by Paleo and non-Paleo folks alike.
- It’s cozy – combining pumpkin spice and coffee cake truly makes for the coziest fall-inspired recipe ever.
Pumpkin Spice Coffee Cake Recipe Ingredients
The list may look long, but if you’re a baker, I bet you’ve got several of the ingredients on hand already. If not, they are easy to find in any grocery store! Find ingredient notes (including substitutions and swaps) below.
- Almond flour – don’t sub the almond flour for regular, all-purpose flour or coconut flour here. If you are looking for an almond alternative, though, know that cashew flour and hazelnut flour WILL work.
- Pumpkin pie spice – if you’re looking for something cozy and fall-inspired, but pumpkin spice isn’t your *favorite*, know that you can definitely substitute the pumpkin pie spice for cinnamon.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make This Pumpkin Spice Bundt Cake
Baking can feel intimidating sometimes, but not this recipe! Simply mix, combine, pour, and bake! Follow the full how-to below.
Step 1: Preheat your oven to 350°F and grease a bundt cake pan with butter, ghee, or coconut oil.
Step 2: Add all of the dry cake batter ingredients (to include almond flour, arrowroot flour, coconut sugar, spice mix, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
Step 3: In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
Step 4: Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
Step 5: Pour the cake batter into the bundt pan, and bake at 350°F for 30 minutes.
Step 6: While the cake is baking, add all the ingredients for the crumble together (to include the coconut sugar, almond flour, spice mix, and room-temperature butter). Using either a pastry cutter or your fingers, thoroughly mix the ingredients together – making sure the butter is evenly distributed throughout. In a separate bowl, whisk together the ingredients for the icing (cold brew and powdered sugar). If the icing is too thick, add additional cold brew until you get your desired consistency.
Step 7: Let the cake cool for at least 30 minutes, then remove from pan and plate face-down.
Step 8: Drizzle icing over cake and then sprinkle the top with the crumble. Serve and enjoy!
How to Serve
Serve your coffee bundt cake alongside a hot cup of Joe or cold glass of milk!
How to Store
Store any leftover cake covered at room temperature (on the counter). Stored this way, it’ll last for up to 5 days.
Frequently Asked Questions
It can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For cakes and cupcakes, we recommend subbing in plain Greek yogurt (¼ cup of yogurt per egg) – Greek yogurt made for fluffy and slightly crisp on the outside cakes that had a really delicious flavor and held together really well.
The streusel/crumble that dons the top of this cake is what really makes it a “coffee” cake vs. a regular cake. Instead of a thick frosting on a regular cake (like this spice cake recipe), coffee cakes are topped with a crumble.
More Favorite Coffee Cake Recipes
If you tried this Pumpkin Spice Coffee Cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Spice Coffee Bundt Cake
Ingredients
For the Cake Batter:
- 3 cups almond flour
- 1 cup arrowroot flour
- 1 cup coconut sugar
- 2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter melted and at room temperature (may substitute with coconut oil or ghee))
- 4 large eggs room temperature
- 1/2 cup full-fat canned coconut milk
- 2 teaspoons vanilla extract
- 4 teaspoons lemon juice may substitute with apple cider vinegar
For the Crumble:
- 2 tablespoons coconut sugar
- 1 tablespoon almond flour
- 1 teaspoon pumpkin pie spice mix
- ½ tablespoon grass-fed butter room temperature (may substitute with coconut oil or ghee)
For the Icing:
- 1/2 cup powdered sugar
- 2 1/4 teaspoons cold brew coffee
Instructions
- Preheat your oven to 350 F and grease a bundt cake pan with butter, ghee, or coconut oil.
- Add all the dry cake batter ingredients (to include almond flour, arrowroot flour, coconut sugar, spice mix, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
- In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
- Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
- Pour this cake batter into the bundt pan.
- Bake at 350 F for 30 minutes, or until a toothpick inserted at the center comes out clean.
- In either a new bowl or the bowl you used for the dry ingredients, add all the ingredients for the crumble together (to include the coconut sugar, almond flour, spice mix, and room-temperature butter). Using either a pastry cutter or your fingers, thoroughly mix the ingredients together – making sure the butter is evenly distributed throughout.
- In a small bowl, whisk together the ingredients for the icing (cold brew and powdered sugar). If the icing is too thick, add additional cold brew until you get your desired consistency.
- Let the cake cool for at least 30 minutes, then remove from pan and plate face-down.
- Drizzle icing over cake and then sprinkle the top with the crumble.
- Slice, serve, and enjoy!
Nutrition
Can you use King Arthur Paleo flour blend?
Hey there Cassy Joy-you have your prep and cook time in hours 🙂
I made this a few weeks ago and it was a HUGE hit so I’m making it again the Thursday. YUM!!!
I’m so glad you liked it, Kimberly!
I made these as 18 mini bundt cakes and they did not disappoint. Freezing the leftovers to take to a halloween party next Saturday.
Do you have any suggestions for replacing almond flour? I am allergic to almonds wondering if you have a suggestion?
Thanks!
I LOVE coffee cake! And I love those memories of your friend’s mom – I hope my kids’ friends remember me the same way – I love making special treats for visitors!
What can you use in place of arrowroot flour? Or is it worth it to buy some? Do a lot of your other recipes call for the arrowroot flour?
You should be able to replace it with Tapioca flour/starch, which is a little bit more widely available!
So sorry! I was all set to make this but there is way too much sugar in it even if it is coconut sugar. I can’t even imagine making this with brown sugar. Maybe Paleo but over the moon for sugar content.
We definitely consider this one to be a treat! However, I think you may be able to cut the sugar content in half and have a less-sweet cake without affecting the texture too much.
I can’t wait to make this! Can this be made in a loaf pan?
It should be fine in a loaf pan! If you do go that route you may want to half the recipe, but still bake it for 30 minutes.
This looks DIVINE! Once I restock my arrowroot and get some organic powdered sugar I am so making this.
I hope you love it!
Looks so so yummy!! Did you try this with other sugars besides coconut? I’m thinking a light brown sugar would add really yummy caramel-y flavor but I don’t want to make it more dense. What do you think?
I haven’t tried this with anything other than coconut, but I think brown sugar could be an easy substitute. I’d love to know how it comes out if you give it a try!
Our beautiful recipe, very well explained and I believe it is not difficult to do, I will take the risk in the kitchen now, thanks for sharing!
I hope you love it, Berenice!