A tasty and moist pumpkin, cinnamon, and nutmeg-flavored Paleo coffee cake. Ideal for a breakfast or dessert that fits the Paleo diet.
Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 3 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp salt. 1/2 cup chopped pecans optional. 1/4 cup unsweetened shredded coconut optional.
Instructions: Preheat your oven to 350F 175C and grease an 8x8 inch 20x20 cm baking dish. In a large bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and eggs. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the chopped pecans and shredded coconut, if using. Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool before slicing and serving. Enjoy your Paleo Pumpkin Coffee Cake!
Prep Time: 15 minutes
Cook Time: 35 minutes
Sangha Wellness Studio