Sugar-Free Pumpkin Fritter Coffee Cake

This is the coffee cake for people who love apple fritters and cinnamon rolls: a moist pumpkin cake with gooey cinnamon ribbons running through it and a creamy glaze on top. This sugar-free pumpkin coffee cake bakes in one small square pan and cuts into 9 thick squares.

The cake is almond and coconut flour with pure pumpkin, eggs and Greek yogurt, sweetened with allulose and warmed with pumpkin pie spice. Each square has about 130 calories and 4g net carbs.

The fritter swirl is a thick paste of butter, allulose, cinnamon and a little pumpkin, dotted into the batter in two layers and swirled just a few times.

Why You’ll Love This Sugar-Free Pumpkin Coffee Cake

• Gooey cinnamon ribbons. Two layers of cinnamon paste swirl through the cake like a fritter.
• Cinnamon-roll glaze. A creamy Neufchâtel and yogurt glaze in thick ribbons on top.
• 4g net carbs per square. Each of the 9 squares has about 130 calories and 6g protein.
• Thick squares. A small 5×5-inch pan makes tall, bakery-style pieces.

Ingredient Notes

Pumpkin. Half a cup plus a tablespoon of LIBBY’S pumpkin purée goes into the batter, and 2 more teaspoons go into the cinnamon swirl. Use pure pumpkin, not pie filling.

Flours. Three-quarters of a cup of Bob’s Red Mill almond flour and 2 tablespoons plus a teaspoon of coconut flour make the base of this sugar-free pumpkin coffee cake, with a teaspoon of baking powder.

Eggs and Greek yogurt. Two large eggs, beaten with allulose until foamy, and ½ cup of FAGE Total 0% Greek yogurt keep the crumb soft and moist.

Cinnamon fritter swirl. Melted butter, a tablespoon plus a teaspoon of allulose, 1½ teaspoons of cinnamon and a little pumpkin make a thick paste that stays in distinct ribbons.

Glaze. Two ounces of Philadelphia Neufchâtel, 2 tablespoons of Greek yogurt and 2 tablespoons of powdered allulose are beaten into a creamy, cinnamon-roll-style glaze.

Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.

If you want to check the nutrition of staples like pumpkin, almond flour and eggs yourself, you can look them up on USDA FoodData Central.

How to Make Sugar-Free Pumpkin Coffee Cake

You need a 5×5-inch metal baking pan that is 2 inches deep, parchment, bowls, a whisk, a spatula and a cooling rack. Prep takes about 25 minutes, the cake bakes for 38 to 46 minutes, and cooling and chilling take about an hour.

Make the batter and swirl

Step 1. Preheat the oven to 325°F (163°C) and line the pan with parchment.

Step 2. Whisk the flours, baking powder and pumpkin pie spice.

Step 3. Beat the eggs and 60g of allulose for 2 minutes, until foamy.

Step 4. Mix in 140g of pumpkin, 120g of yogurt and 14g of butter.

Step 5. Fold in the dry ingredients and rest for 5 minutes.

Step 6. Mix the swirl ingredients into a thick cinnamon paste.

Layer and swirl

Step 7. Spread half the batter in the pan. Dot with half the cinnamon paste and swirl gently.

Step 8. Add the remaining batter, dot with the remaining paste and swirl 2 to 3 times.

Bake and cool

Step 9. Bake for 38 to 46 minutes, until golden and a tester shows moist crumbs.

Step 10. Cool for 15 minutes in the pan, then on a rack.

Glaze and cut

Step 11. Beat the Neufchâtel, 30g of yogurt and the powdered allulose until creamy.

Step 12. Spread the glaze in uneven ribbons over the cooled cake, leaving some cinnamon visible.

Step 13. Chill for 15 to 20 minutes, then cut the sugar-free pumpkin coffee cake into 9 squares.

Success Tips for Sugar-Free Pumpkin Coffee Cake

Keep the cinnamon ribbons distinct. Swirl only 2 to 3 times. More swirling blends the paste into the batter.

Use the 5×5-inch pan. It gives thicker squares with a clear swirl in every piece.

Do not overbake. Start checking at 38 minutes. Moist crumbs on the tester keep the cake tender.

Glaze a cool cake. Warm cake melts the glaze, so let it cool completely first.

Serving Ideas

Serve the squares with coffee or tea for brunch, or pack them for a fall potluck. A short chill sets the glaze so the squares travel well.

For a holiday breakfast, bake the cake the day before and glaze it in the morning.

More Pumpkin Bakes

For a crumble-topped version, try my sugar-free pumpkin crumb cake. If you love a loaf, the sugar-free pumpkin bread is a favorite.

And for cinnamon with cream cheese, the sugar-free cinnamon roll cheesecake bars are a must.

Storage

Refrigerate the sugar-free pumpkin coffee cake covered for up to 4 days.

Sugar-Free Pumpkin Coffee Cake FAQ

What is a fritter coffee cake?

It is a coffee cake with a gooey cinnamon swirl that tastes like an apple fritter or cinnamon roll. Here the swirl is a thick cinnamon paste.

How is this different from your pumpkin crumb cake?

This one has cinnamon ribbons inside and a creamy glaze on top. The pumpkin crumb cake has a crumble topping instead.

How do I keep the swirl from disappearing?

Make the paste thick, dot it over the batter and swirl only 2 to 3 times.

How many squares does this sugar-free pumpkin coffee cake make?

The 5×5-inch pan makes 9 squares.

Is allulose a sugar alcohol?

No, allulose is a rare sugar, not a sugar alcohol.

Soft pumpkin cake, gooey cinnamon ribbons and a creamy glaze, this sugar-free pumpkin coffee cake is the fall bake that goes with every cup of coffee.

Sugar-Free Pumpkin Fritter Coffee Cake

A small-batch pumpkin coffee cake made with almond and coconut flour, pure pumpkin, eggs, Greek yogurt and allulose, layered with a gooey cinnamon fritter swirl and topped with a Neufchâtel cinnamon-roll-style glaze.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 46 minutes mins

Cool & Chill Time 1 hour hr

Total Time 2 hours hrs 11 minutes mins

Servings: 9 squares

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

Moist Pumpkin Coffee Cake

• ¾ cup Bob’s Red Mill almond flour (80g)
• 2 tbsp + 1 tsp Bob’s Red Mill coconut flour (16g)
• ½ cup + 1 tbsp LIBBY’S pumpkin puree (140g)
• 2 large eggs (100g)
• ½ cup FAGE Total 0% Greek yogurt (120g)
• 1 tbsp unsalted butter, melted (14g)
• 5 tbsp granulated pure allulose (60g)
• 1 tsp baking powder (4g)
• 1 tsp pumpkin pie spice (2g)

Gooey Cinnamon Fritter Swirl

• 1¼ tsp unsalted butter, melted (6g)
• 1 tbsp + 1 tsp granulated allulose (15g)
• 1½ tsp ground cinnamon (3g)
• 2 tsp additional pumpkin puree (10g)

Creamy Cinnamon-Roll-Style Glaze

• 2 oz Philadelphia Neufchâtel, softened (56g)
• 2 tbsp FAGE Total 0% Greek yogurt (30g)
• 2 tbsp powdered pure allulose (20g)

Equipment

• 5×5-inch metal baking pan 2 inches deep
• Parchment
• bowls
• Whisk
• Spatula
• Cooling rack

Method

 

1. Preheat oven to 325°F. Line pan with parchment.
2. Whisk flours, baking powder and pumpkin pie spice.
3. Beat eggs and 60g allulose for 2 minutes until foamy.
4. Mix in 140g pumpkin, 120g yogurt and 14g butter.
5. Fold in dry ingredients. Rest 5 minutes.
6. Mix swirl ingredients into a thick cinnamon paste.
7. Spread half the batter in pan. Dot with half the cinnamon paste and swirl gently.
8. Add remaining batter. Dot with remaining paste and swirl 2–3 times.
9. Bake 38–46 minutes until golden and a tester shows moist crumbs.
10. Cool 15 minutes in pan, then on a rack.
11. Beat Neufchâtel, 30g yogurt and powdered allulose until creamy.
12. Spread glaze in uneven ribbons over cooled cake, leaving some cinnamon visible.
13. Chill 15–20 minutes. Cut into 9 squares.

Notes

Success Notes

• Keep cinnamon ribbons distinct.
• Use the 5×5-inch pan for thicker squares.
• Avoid overbaking to preserve moisture.
• Refrigerate covered up to 4 days.

Nutrition per serving (9 squares): Calories ~130 | Net Carbs ~4g | Protein ~6g | Fat ~9g | Fiber ~2g | Total Carbs ~6g