No bake pumpkin coffee cakes that are like fresh pumpkin bread as a coffee cake with a crumble top and icing. These easy no bake pumpkin coffee cakes are mini muffins full of protein and fiber, dairy free and gluten free.

No bake pumpkin coffee cakes are a no bake snack quick to make so you can have your no bake pumpkin bread mini muffins in half the time. Just mix each batter in a bowl, press into cups or molds, and they are pretty much ready to eat!
The combination of almond flour, pumpkin and other wholesome ingredients make this no bake treat high in fiber and protein and so filling. A delicious healthy high protein pumpkin dessert made with 5 wholesome ingredients and dairy free, gluten free and refined sugar free.
👉 Similar pumpkin desserts: Pumpkin Pie Bars • Applesauce Pumpkin Bread • Baked Pumpkin Donuts (dairy free, egg-free) • Healthy Pumpkin Fudge • Sweet Potato Brownie Balls
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Why You'll Love Pumpkin Bread Bites
- These pumpkin coffee cake bites are no bake, so no oven required for the classic taste of pumpkin bread!
- They look just like pumpkin coffee cake mini muffins
- The chocolate chip pumpkin coffee cakes make these a double dessert
- Ready in 5 minutes
- Gluten free, dairy free, egg free, flour free and refined sugar free
- Only 5 ingredients
Ingredients

- Almond flour. Either buy it or dry blend roasted almonds. Oat flour might also work.
- Pumpkin puree. Look for only pumpkin in the ingredients. Do not use pumpkin pie filling.
- Brown sugar. You can use coconut sugar instead of brown sugar to keep the cups refined sugar free.
- Almond butter. You can use peanut butter but your cups will taste peanutty. Almond butter and cashew butter have a more neutral taste.
- Pantry items: Baking soda to give pumpkin coffee cake authentic baked pumpkin bread flavor as do ground spices such as pumpkin pie spice or cinnamon, nutmeg and ginger.
See the recipe card at the bottom for full information on ingredients and quantities.
Dee's Tip: Make this no bake banana recipe in a silicon mini muffin cup mold or in a paper-lined mini muffin pan. This recipe makes 4 mini cups.
Steps to Make Pumpkin Bread Bites
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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Step 1: Make pumpkin bread base: Mix all ingredients in a bowl. Add a teaspoon of water or milk if the texture is too dry.

Step 2: Scoop the base: Use a ½ tablespoon scoop, and scoop dough into mold wells, filling them about ¼ of the way. Press level with a spoon.

Step 3: Mix pumpkin coffee cake top: Mix all ingredients in a bowl.

Step 4: Scoop the coffee cake batter: Use a 1 tablespoon scoop.

Step 5: Add coffee cake tops: Add scoops to base. Leave the top rounded like a domed mini muffin.

Step 6: Mix up streusel or cinnamon sugar, dip each pumpkin coffee cake. Enjoy!
Recipe Tips
- Taste-test the no bake pumpkin bread base mixture and add a tablespoon or two of maple syrup if you want it sweeter.
- Mix-ins. You can mix into the batter things such as mini chocolate chips, other crushed nuts, even marshmallows.
- I used a silicon mini muffin mold but a mini muffin pan with mini paper liners can also be used.

Storage
- Room temperature. These bites can last a day at room temperature before it will dry out.
- Refrigerated. Store these bites in an air tighter container in the refrigerator for 3 days.
- Frozen. After that, freeze for up to 3 months.
FAQS
Coconut flour absorbs much more liquid, so it won’t work 1:1. If you must use it, start with just 1 tablespoon and adjust the texture slowly.
No this recipe is a no bake and doesn't have the ingredients necessary for baking. The baking soda in the pumpkin bread layer is there to add authentic baked pumpkin coffee cake flavor.
Absolutely! These store perfectly in the fridge, so they’re great for grab-and-go snacks or dessert meal prep during the week.
More No Bake Treats
If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating or review and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe

Mini Pumpkin Coffee Cakes (no bake)
Equipment
Ingredients
Pumpkin base
- ¼ cups almond flour
- 1 tablespoon almond butter any nut butter
- 1 tablespoon pumpkin puree
Pumpkin coffee cake
- ¾ cup almond flour
- ¼ cup pumpkin puree
- 1 tablespoon almond butter any nut butter
- 1 tablespoon brown sugar or coconut sugar
- ¼ teaspoon baking soda
- 1 teaspoon pumpkin pie spice or cinnamon, nutmeg, ginger
Streusel sugar
- 2 tablespoon brown sugar or coconut sugar
- 2 tablespoon almond flour
- 1 teaspoon pumpkin pie spice
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Instructions
Make pumpkin base
- Mix all ingredients in a bowl. If the texture is too dry, add a teaspoon of milk or water.¼ cups almond flour, 1 tablespoon almond butter, 1 tablespoon pumpkin puree
- Use a ½ tablespoon scoop, and scoop dough into mold wells, filling them about ¼ of the way. Press level with a spoon.
Make no bake pumpkin coffee cake
- Mix all ingredients in a bowl¾ cup almond flour, ¼ cup pumpkin puree, 1 tablespoon almond butter, 1 tablespoon brown sugar, 1 teaspoon pumpkin pie spice, ¼ teaspoon baking soda
- Use a 1 tablespoon scoop to add the dough to the top of each cookie dough base, leave top rounded like a domed mini muffin.
Make streusel sugar top
- Stir sugar, flour, spices together in a bowl, and dip each coffee cake. Enjoy!2 tablespoon brown sugar, 2 tablespoon almond flour, 1 teaspoon pumpkin pie spice
Dee Dine says
No bake pumpkin bread marries pumpkin coffee cakes and they are ready in minutes!