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Paleo Pumpkin Crumb Cake

Enjoy that favorite fall flavor, yet still stay low-carb & paleo with this Pumpkin Crumb Cake.

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Yield: 9

Paleo Pumpkin Crumb Cake

Paleo Pumpkin Crumb Cake - enjoying that favorite fall flavor yet still staying low carb & paleo! Get the recipe from Cosmopolitan Cornbread.

Enjoy that favorite fall flavor. yet still stay low-carb & paleo with this Pumpkin Crumb Cake. Moist cake topped with a streusel coating.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

For the Topping

  • 1/4 c coconut flour
  • 1/2 c almond flour
  • 2 Tb coconut sugar
  • 2 Tb maple syrup, real, organic
  • 2 Tb coconut oil

For the Cake

  • 1 c almond flour
  • 1/4 c coconut flour
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking powder
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • 4 eggs
  • 1/4 c coconut oil, melted
  • 1/4 c maple syrup
  • 1/4 c coconut sugar
  • 1 can solid packed pumpkin, (canned)
  • 1/2 tsp vanilla extract

Instructions

  1. To begin, preheat your oven to 325 degrees.
  2. Line a 9x9 baking pan with parchment paper. Brush or spray the inside very lightly with ghee (or other baking spray.)
  3. In a small bowl, combine the dry ingredients for the topping. Add in the coconut oil and maple syrup and mash it all together with a fork until it combines into a crumbly, moist mixture. Set it aside for a moment.
  4. Now for the cake: Sift the almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, baking powder, allspice and cloves. Set it aside.
  5. In your mixing bowl, beat the eggs until frothy. Add in the coconut oil, maple syrup, coconut sugar, pumpkin and vanilla. Mix until combined.
  6. Add in your dry ingredients and mix well.
  7. Spread the cake batter evenly in the pan.
  8. Sprinkle the crumb mixture all over the top.
  9. Bake this for 45-50 minutes or until it tests done in the center with a wooden pick. Cool to room temperature.
  10. Enjoy!

Notes

Store uneaten portions in the refrigerator.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 329Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 83mgSodium: 248mgCarbohydrates: 24gFiber: 4gSugar: 18gProtein: 7g

This data was provided and calculated by Nutritionix.

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Looking for a non-paleo (sweet) version? Check out my Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake

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