Ah, coffee cake. With pumpkin. And it’s paleo. Jay’s Baking Me Crazy has created a dessert that can easily be substituted for a pumpkin pie…or not. Maybe you should have both, just in case. 🙂

Jay’s Baking Me Crazy says, “This is just like a classic coffeecake. Moist, flavorful cake, with a delicious crumb topping! Isn’t the crumb topping always the best part?? It is simple to make. The cake is mixed in one bowl, by hand, and the topping comes together in just a couple minutes.”

Ingredients include:

  • 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

For complete recipe ingredients and instructions, please visit: http://www.jaysbakingmecrazy.com/2015/10/16/paleo-pumpkin-coffee-cake/

Photo, recipe and quote curated from: http://www.jaysbakingmecrazy.com/2015/10/16/paleo-pumpkin-coffee-cake/

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