Description
This Pumpkin Coffee Cake combines moist pumpkin puree, wholesome flours, and warm spices, making it a delightful treat perfect for brunch, snacks, or cozy gatherings.
Ingredients
Scale
- 4 large eggs
- 1/2 cup pure maple syrup
- 3/4 cup canned pumpkin puree
- 1/4 cup avocado oil
- 1 tbsp fresh ginger, grated (optional)
- 2 tsp pure vanilla extract
- 2/3 cup coconut flour
- 1 cup almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup raw pecans, chopped
- 2 tbsp coconut sugar
- 1 tbsp ground cinnamon
- pinch of sea salt
Instructions
- Preheat your oven to 350°F and line an 8" x 8" pan with parchment paper.
- In a bowl, mix together eggs, maple syrup, pumpkin puree, avocado oil, ginger (if using), and vanilla until smooth.
- In another bowl, whisk almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt.
- Combine the dry ingredients with the wet mixture until thick and cohesive.
- Make the pecan streusel by mixing chopped pecans, coconut sugar, cinnamon, and a pinch of salt.
- Layer half the batter in the pan, add half the streusel, then the remaining batter and streusel on top.
- Bake for 30-40 minutes until golden brown and a toothpick comes out clean.
- Cool for at least 30 minutes before slicing.
Notes
Ensure accurate measurements for coconut flour to avoid a dry cake.
Using room temperature eggs can help achieve a fluffier texture.
Store leftovers in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg