In this blog, I wanted to share a recipe for some Paleo Pumpkin Coffee Cake I recently made. This recipe is easy to make and is quite tasty. It also includes some healthy ingredients including, pumpkin, coconut oil and cinnamon. Give it a try if you are craving the taste of pumpkin, or looking for good seasonal recipe to try.
Ingredients
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 cup canned pumpkin
- 4 large eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon sea 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
Directions
Preheat oven to 350° and line a 9 x 9 pan with parchment paper.
To make the crumb topping, in a small bowl, combine the coconut flour, almond flour, coconut palm sugar, cinnamon, maple syrup, and coconut oil. Mix well and set aside. In a large bowl, combine coconut oil, maple syrup, coconut palm sugar, and pumpkin. Mix well. Add in the eggs and mix until all combined. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, nutmeg, ginger, and salt. Mix until all dry ingredients are in blended in the mixture. Pour into prepared pan. Top with crumb topping. Bake for 45-50 minutes.
Serve warm or cold. Store any left overs in the fridge.
Enjoy!
Barb
P. S. If you are interested in reading more about healthful eating and living a healthy lifestyle, you might want to check out my book, Wholey Cow A Simple Guide To Eating And Living. Click here to learn more or purchase.
