Paleo Pumpkin Coffee Cake

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Pumpkin, canned

• Refrigerated

  • 4 Eggs

• Condiments

  • 3/8 cup Maple syrup

• Baking & Spices

  • 1 1/2 cup Almond flour
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 3/8 cup Palm sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3/8 cup Coconut oil

Found on jaysbakingmecrazy.com

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
• 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

Directions

• Preheat oven to 325° and line a 9x9 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.