Healthy Pumpkin Coffee Cake

Ingredients

• 2 3/4 cups almond flour


• 1 tsp baking soda


• 2 tbsp pumpkin pie spice


• 1/4 tsp salt


• 3 large eggs – room temperature


• 1/2 cup pumpkin puree


• 1/4 cup melted coconut oil


• 1/2 cup maple syrup


• 1 tsp vanilla
  
  
  


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  Crumb topping

  
  
  
  
  • 1 cup almond flour
  
  
  • 1/2 cup coconut sugar
  
  
  • 1/3 cup coconut oil, melted
  
  
  • 1 tbsp pumpkin pie spice
  
  
  
  

Directions

1. Preheat oven to 350F and line an 8×8 pan or 8-inch round cake pan with parchment paper or nonstick spray.


2. In a medium-sized bowl, mix together almond flour, baking soda, pumpkin pie spice, and salt.


3. In a larger bowl, whisk together eggs, pumpkin puree, coconut oil, maple syrup, and vanilla.


4. Add dry ingredients to wet and stir to combine.


5. Pour into the baking dish.


6. In a small bowl, mix together the crumb topping completely. Sprinkle it over top of the cake batter until evenly dispersed.


7. Bake in the oven for 42-50 minutes or until a toothpick inserted in certain comes out clean.


8. Let cool at least 30 minutes before serving. Optional, but not paleo, sprinkle with powdered sugar.


9. Store on the counter for 24 hours or longer in the fridge.

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