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Paleo Pumpkin Coffee Cake

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 coconut flour
1/2 cup almond flour
2 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons coconut oil

Instructions

  • Preheat oven to 325° and line a 9×9 pan with parchment paper.
  • Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
  • In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  • Add in the eggs and mix until incorporated.
  • 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.
  • Bake for 45-50 minutes.
    Store in fridge after the first day.

SEE CONVERSION CHART HERE

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