The Best HEALTHY Pumpkin Dessert

If you are basic and proud put your hands up! My hands are high up in the air because if loving pumpkin makes me basic I am all for it.  Fall is hands down (or up) the best time of the year.  The scarves, boots, football, crip air, apple picking, and all the yummy foods you can make. The best part about pumpkin is IT IS A VEGTABLE! *happy dance*  Now don't get this twisted, pumpkin cookies do not count as a vegetable serving, but this does allow for amazing paleo pumpkin treats!

To kick off the season here is my favorite Paleo Pumpkin dessert.  This mean no refined sugar, no dairy, no soy, no grains, and no legumes.  I promise you this treat will blow you (and your friends away)

Paleo Pumpkin Coffee Cake

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original recipe on:  

https://www.jaysbakingmecrazy.com/2015/10/16/paleo-pumpkin-coffee-cake/?utm_content=buffere5722&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

What you will need:

CRUMB TOPPING

  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  1. Preheat oven to 325° and line a glass square pan with parchment paper or grease it up with coconut oil
  2. Use a small bowlto make the crumble topping- combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- until it is crumbly.  If it does not stick together well enough add a bit more coconut oil. Put this aside for later.
  3. In a large bowl, combine coconut oil (I went light on the oil here) maple syrup, coconut sugar, and pumpkin. Mix together then add eggs.
  4. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt.  Mix all together until it forms a batter.  Pour this into the pan and top with crumble.
  5. Bake for 45-50 minutes.
  6. Keep it in the fridge (I think it is better cold!)

This recipe seems like a lot of ingredients but they are most repeated in both the topping and the cake part. It is soooo worth it.  

Let me know what you think of this!!

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