RECIPE: Paleo Pumpkin Coffee Cake – healthy, easy, and delicious!

Image and recipe courtesy of Jay’s Baking Me Crazy

 

How freaking good does this look? When the weather turns colder I am all about apple and pumpkin recipes. Coffee cake is one of those things you think you can’t have anymore when you go Paleo, but this recipe is proof you can!

Let’s see how you make it…

PALEO PUMPKIN COFFEE CAKE

Prep Time: 8 minutes

Cook Time: 50 minutes

Total Time: 58 minutes

Yield: 9

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 (I don’t like coconut flour, so I just use almond flour)
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar (ditto for this, I use a different sugar substitute)
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (and again, ditto)

Instructions

  1. Preheat oven to 325° and line a 9×9 pan with parchment paper.
  2. 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.
  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.
  7. Store in fridge after the first day.

 

If you make this, take pictures so I can be jealous!

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