Paleo Pumpkin Coffee Cake
Do you have company coming in for the holiday? This Paleo Pumpkin Coffee Cake is sure to be a crowd pleaser. It tastes like desert but is healthy enough for breakfast! Its distinct fall flavor is perfect for Thanksgiving company.
This Coffee Cake can easily be converted into a bread or muffins. The Coffee Cake Crumble topping gives it the feeling of desert but the healthy ingredients makes it perfect for breakfast or a mid-morning snack.
We typically have the family to Kentucky for the Thanksgiving weekend. Having ready made breakfast and snack options help to cut down on cooking time when my family is in town and lets us spend more time visiting. And since my oldest niece has a dairy allergy this is a perfection option for her to enjoy as well!
Paleo Pumpkin Coffee Cake
Ingredients
CAKE:
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1/4 cup coconut palm sugar
- 1 cup canned pumpkin
- 4 eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1-1/2 tsp Pumpkin Pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
TOPPING:
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 2 tbsp coconut palm sugar
- 1/2 tsp cinnamon
- 2 tbsp honey
- 2 tbsp coconut oil
Instructions
-
Preheat oven to 325 and line a 9x9 pan with parchment paper.
-
Make the Topping. In a small bowl combine all ingredients and mix until combined.
-
In a large bowl, combine coconut oil, honey, sugar, and pumpkin and mix well.
-
Add eggs and mix until combined.
-
Add coconut and almond flours, baking soda, pumpkin pie spice, cinnamon, and salt and mix until fully combined.
-
Pour into prepared pan and top with the Topping by spooning on evenly.
-
Bake for 45 mins. or until a toothpick inserted in the middle comes out clean.
-
Serve warm immediately or store in refrigerator.
Recipe Notes
Check back to TheSummersCollective.com for even more great recipes!
