Recipes

Pumpkin Coffee Cake

November 21, 2017

Grain Free Pumpkin Coffee Cake

We love pumpkin flavored foods during the fall. In fact, it doesn’t seem like fall without a few pumpkin treats. So many of the fall themed desserts are full of sugar and refined flour, so I was happy to find a recipe that wasn’t so bad for our health and still gave us some fall flavor. We even made our own pumpkin puree in the instant pot! We froze our pumpkin in 1 cup batches for use all fall!

Prep Time: 8 minutes, Cook Time: 50 minutes

Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
CRUMB TOPPING
  • 1/4 cup [[Amazon_Link_Text]]coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil

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Steps

  1. Preheat the oven to 325° and line a 9×9 pan with parchment paper.
  2. Prepare the crumb topping: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix it well – it will kind of  resemble wet sand. Set aside.
  3. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
  6. Bake for 45-50 minutes.

 

**Store in fridge after the first day.

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