Tuesday, October 9, 2012

Pumpkin Coffee Cake

Pumpkins are abundant this year so why not take advantage of the abundance of recipes with pumpkin in it. I have already shared
Pumpkin Bars,
Pumpkin Granola
Pumpkin Spice Frappe
Pumpkin Cheesecake (dairy free)
Processing your own pumpkin can save tons of moolah. Freeze it in 1 cup portions bags. Shizam, Pumpkin dessert any time of the year!
Here is a delicious recipe for Pumpkin Coffee Cake with pecan crumb topping. 
Easy to make and easy to make substitutions for sweetener and fat. 
You can easily substitute coconut oil or palm shortening for the butter to make this dairy free.

Pumpkin Coffee Cake
Pumpkin Coffee Cake

  • 1/2 cp butter, melted
  • 1/2 cup coconut nectar
  • 1 egg
  • 1 cup pumpkin pulp, pureed
  • 1 cp almond flour, packed
  • 2 Tbs coconut flour, packed
  • 1/2 tsp baking soda
  • 1/2 sea salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/2 cp almond flour, packed
  • 2 Tbs softened butter
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 Tbs coconut nectar
  • 1/2 cp chopped pecans
  1. Preheat oven 325 degrees
  2. Grease 9X9 glass dish or similar size
  3. Stir together all wet ingredients for cake.
  4. Add all dry ingredients and whisk until well incorporated.
  5. Pour into dish.
  6. Make topping by combining all ingredients and mix together with a fork. (It will be sticky)
  7. Sprinkle/spread evenly over top of batter.
  8. Bake 35 to 40 minutes or until cooked through.
Tastes great while still warm or at room temperature although it can be difficult to remove from the dish before it is completely cooled. This is super moist and the flavor becomes richer each day. Store it in an airtight container in the refrigerator.
This has been my adaptation of the recipe I found here at GlutenFreeFix.com. Thanks Michelle!!
What is your favorite fall recipe?

1 comment:

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