GLUTEN FREE

PUMPKIN COFFEE CAKE

You’ll fall in love with this Pumpkin Coffee Cake – with a sweet-tart addition of fresh cranberries, and a buttery pecan streusel topping.

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WHAT YOU NEED:

Almond flour Arrowroot Cinnamon Ginger Nutmeg Baking soda Baking powder

Sea salt Pumpkin puree Maple syrup Coconut oil Eggs Vanilla Cranberries

WHAT YOU NEED:

Pecan Streusel Pecans Almond flour Arrowroot Cinnamon Sea salt Coconut oil Maple syrup

First, combine the dry ingredients in a medium sized mixing bowl.

ONE

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Add the pumpkin, maple syrup, coconut oil, and eggs to a large mixing bowl, and whisk to combine.

TWO

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Add the dry ingredients into the bowl with the pumpkin mixture, and stir until there are no dry ingredients remaining. Add the fresh cranberries to the batter, and fold them in.

THREE

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Add the streusel ingredients into a food processor bowl, and pulse to combine.

FOUR

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Add the streusel ingredients into a food processor bowl, and pulse to combine. Add the streusel topping to the cake, and spread it into an even layer.

FIVE

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Cover the cake with foil, and bake the coffee cake for 50 minutes. Remove the foil, and continue baking for an additional 15-20 minutes

SIX

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A festive and delicious holiday breakfast!

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OTHER RECIPES

Mini Pumpkin Pies with Pecans

Healthy Pumpkin Chocolate Chip Muffins

Pumpkin Gingerbread Muffins