This healthier Pumpkin Coffee Cake is naturally gluten and dairy-free and topped with a cinnamon sugar crumble. Perfect for a sweet breakfast, snack, or dessert.
1 1/2 cup oat flour (or gluten-free blend)
1 cup almond flour, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice
1 cup pumpkin
2 eggs
1/3 cup maple syrup
1/4 cup avocado or melted coconut oil
1 tsp vanilla
1/4 cup flour
3 tbsp brown sugar, packed (sub or do half monk fruit sweetener)
2 tbsp coconut oil or butter (vegan if necessary)
1 tsp cinnamon
Pinch of salt
Start by making the crumble. Mix the crumble ingredients together, using a fork or your fingers to push the oil/butter into the flour sugar. Place in the fridge.
Preheat the oven to 350℉ . In a large bowl, mix together the oat flour, almond flour, baking soda, baking powder, pumpkin spice and salt.
In a separate bowl mix the pumpkin, eggs, maple syrup, oil and vanilla until smooth. Pour into the dry ingredients and gently mix together.
Pour the batter into a parchment lined 8 x 8 baking dish. Sprinkle with the crumb topping. Bake for about 30-35 minutes, until the top is firm to touch and a toothpick comes out clean. Let cool before slicing.