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 8”X8” square pan.
- For the crumb topping, mix brown rice flour, oats, and salt in a bowl, then mash in coconut oil and maple syrup until crumbly.
- Chill the crumb mixture in the fridge to harden slightly.
- In another bowl, mix cinnamon and sweetener for the topping.
- For the pumpkin cake, combine pumpkin puree, mashed banana, yogurt, and maple syrup in a bowl.
- In a separate large bowl, mix 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 combined.
- Pour the batter into the prepared pan and smooth it out.
- Crumble the 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 10 minutes before transferring 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
200
Total fat
5g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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