Paleo Pumpkin Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 497.8
  • Total Fat: 32.4 g
  • Cholesterol: 124.0 mg
  • Sodium: 270.2 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 8.9 g
  • Protein: 12.2 g

View full nutritional breakdown of Paleo Pumpkin Coffee Cake calories by ingredient


Introduction

Healthy-ish (in moderation) Paleo Pumpkin Coffee Crumb Cake Healthy-ish (in moderation) Paleo Pumpkin Coffee Crumb Cake
Number of Servings: 6

Ingredients

    1 cup Libbys 100% pure pumpkin, canned
    4 large Egg, fresh, whole, raw
    6 tbsp Agave - Wholsome Sweetners - Organic Raw Blue (by CAREYSAYSUMS)
    6 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    0.5 tsp Baking Soda
    1 tsp Cinnamon, ground
    8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
    18 tsp Organic Coconut Palm Sugar (by HEALTHSMART4)
    1.5 tsp Pumpkin Pie spice
    0.5 tsp Celtic Sea Salt Fine Ground (by JOCELYNALPAUGH)
    6 tbsp Coconut Oil Organic - Spectrum Naturals

Directions

Preheat oven to 325°.
Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
Add in the eggs and mix until incorporated.
Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
Bake for 35 minutes in greased muffin pan.
Store in fridge after the first day.

Serving Size: Makes 6 Large Muffins

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISPYWINS.