Pumpkin Coffee Cake (Edit recipe)

It's never too early for pumpkin season, and this coffee cake is the perfect way to kick off fall. The cake is moist, not overly sweet, and has the right amount of pumpkin seasoning. It took a couple of tries to perfect this recipe, but it was worth the bad batches. If you can tolerate dairy, I highly recommend using grass-fed butter, but ghee also works. Ensure the ghee has been refrigerated before using it in the crumb topping.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	12 g
Carbohydrates:	33 g
Protein:	2 g
Cholesterol:	27 g
Sodium:	443 mg
Fiber:	2 g
Sugars:	20 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 9

Ingredients

Crumb Topping

0.666 cup Almond Flour
6 Tbsp Coconut Palm Sugar
1 Tbsp Ground Cinnamon
0.25 tsp Sea Salt
0.25 cup Salted Butter, cold, diced

Pumpkin Cake

0.75 cup Almond Flour
3 Tbsp Coconut Flour
0.5 cup Tapioca Starch
0.5 cup Coconut Palm Sugar
1 Tbsp Baking Powder
0.25 tsp Sea Salt
1 Tbsp Pumpkin Pie Spice
1 cup Pumpkin Purée
0.25 cup Salted Butter, melted
2 tsp Pure Vanilla Extract
2 whole Pastured Eggs

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees and grease a 9x9 baking pan. You can also line the bottom of the pan with parchment paper to ensure the cake doesn't stick.
To make the topping: add ¾ cup almond flour, 6 tablespoons coconut sugar, 1 tablespoon cinnamon, ¼ teaspoon sea salt, and ¼ cup diced cold butter to a small bowl. Use a pastry blender or fork to cut the butter into the mixture until you have a crumbly texture. Place the topping in the refrigerator while you prepare the cake batter.
To make the cake: in a large bowl, whisk the almond flour, coconut flour, tapioca flour, coconut sugar, baking powder, sea salt, and pumpkin pie spice until there are no lumps. Set aside.
In a small bowl, whisk together the pumpkin puree, melted butter, vanilla extract, and eggs until thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk until thoroughly mixed. Do not over-whisk, or your cake will have a chewy texture.
Pour the batter into the greased pan and use a spatula to spread it evenly. The cake mixture will be thick.
Sprinkle the crumb topping over the cake batter and place in the oven to bake for 30-35 minutes. A toothpick in the center should come out clean when the cake is done.