Pumpkin Coffee Cake {Paleo, Gluten-Free}
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Paleo Running Momma · by Michele★ 4.7 (126)

Pumpkin Coffee Cake {Paleo, Gluten-Free}

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 16%
CARBS 36G34% OF CAL
4G FIBER26G SUGAR6G OTHER
FAT 30G63% OF CAL
7G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist pumpkin cake with warming spices, topped with a pecan crumb topping and maple icing. Fluffy and seasonal with fall flavors. Enjoy at breakfast, for dessert, or as a snack.

dessertbaked goodgluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 cup pumpkin puree
  • 3 large eggs
  • 2/3 cup coconut sugar
  • 2 Tbsp pure maple syrup
  • 2 Tbsp ghee (melted)
  • 1 tsp pure vanilla extract
  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 3/4 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/4 tsp fine grain sea salt
  • 2/3 cup pecans (chopped)
  • 2/3 cup blanched almond flour
  • 6 Tbsp coconut sugar
  • 5 Tbsp ghee (solid)
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup pecans
  • 1/4 tsp fine sea salt
  • 1/2 cup powdered maple sugar
  • 1 tbsp dairy free milk
  • 1/2 tsp pure vanilla extract
  • Large pinch pumpkin pie spice
PREP
20M
SODIUM
196MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.