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–+ servings

Pumpkin Coffee Cake

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Servings 12 slices

Ingredients
  

  • 1 cup pumpkin puree
  • 1/4 cup melted coconut oil
  • 1/4 cup + 2 tbsp sugar of choice
  • 1/4 cup + 2 tbsp maple syrup
  • 1 egg OR flax egg
  • 1 tsp vanilla extract
  • 1 scoop protein powder (linked my favs in my blog)
  • 2 cups all-purpose flour OR GF 1-to-1 sub
  • 1/2 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt

Streusel Topping

  • 3 + 1/2 tbsp oat flour OR almond flour
  • 3 + 1/2 tbsp melted coconut oil
  • 1/4 cup sweetener of choice
  • 1/2 cup walnuts, raw and chopped
  • 1/4 tsp pumpkin pie spice

Icing Topping

  • 1/3 cup cream cheese, room temp
  • 1/2 cup sweetener of choice
  • 1-3 tbsp milk of choice (depending on desired consistency

Instructions
 

  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  • Make the streusel: Add Streusel ingredients to a small bowl. Using a spatula or your hands, stir until well incorporated. Set aside.
  • Make the pumpkin cake: Add all the wet ingredients to a large bowl: pumpkin, pumpkin protein powder, coconut oil, monkfruit sweetener, maple syrup, egg and vanilla. Whisk until well combined. Add the dry ingredients: flour, almond flour, baking soda, baking powder, pumpkin spice and sea salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be very thick.
  • Pour batter into the prepared pan and sprinkle the streusel over it. Bake for 35-40 minutes. Remove from the oven, let cool for 40 minutes before drizzling the icing on top.
  • Store leftovers in an airtight container for up to a week. Warm slightly before enjoying.
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