Pumpkin Crumb Coffee Cake
Ingredients
Crumb Topping
-
¼
cup
brown rice flour
-
¼
cup
oats
-
¼
tsp
salt
-
1
Tbsp
coconut oil
-
1
Tbsp
maple syrup
Cinnamon Topping
-
2
Tbsp
granulated sweetener of choice
-
1
tsp
cinnamon
Pumpkin Cake
-
½
cup
pumpkin
-
½
cup
banana, mashed
-
½
cup
yogurt, vanilla
-
2
Tbsp
maple syrup
-
1
cup
buckwheat flour (or oat flour)
-
2
Tbsp
brown rice flour
-
2
Tbsp
cornstarch
-
1
tsp
cream of tartar
-
1
tsp
baking soda
-
1 ½
tsp
cinnamon
-
¼
tsp
ginger
-
¼
tsp
nutmeg
-
¼
tsp
allspice
-
¼
tsp
salt
Instructions
- Preheat the oven to 350°F and prepare an 8x8 square pan with cooking oil or parchment paper.
- For the crumb topping, combine brown rice flour, oats, and salt in a small bowl. Mash in coconut oil and maple syrup until crumbly, then refrigerate to harden slightly.
- Mix cinnamon and sweetener in another small bowl.
- For the pumpkin cake, mix pumpkin puree, mashed banana, yogurt, and maple syrup in a bowl.
- In a separate large bowl, combine buckwheat flour, brown rice flour, cornstarch, cream of tartar, baking soda, spices, and salt.
- Add the pumpkin mixture to the dry ingredients and stir until well combined.
- Pour the batter into the prepared pan and smooth it out evenly.
- Crumble the crumb topping over the batter and sprinkle the cinnamon mixture on top.
- Bake for 21-24 minutes until the top is slightly browned and a toothpick comes out with a few crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Cut into squares and optionally drizzle with powdered sugar and water mixture before serving.
Nutrition Facts (estimated)
Servings
9 squares
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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