Name: Pumpkin Pie Coffee Cake (Gluten Free, Grain Free, Refined Sugar Free)
Ingredients: 1 cup pecans, finely chopped; ½ cup almond flour; 1/3 cup coconut sugar; 2 teaspoons pumpkin pie spice (store-bought or homemade, recipe here); 1/8 teaspoon fine grain sea salt; 3 tablespoons avocado oil; 2 cups almond flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ¼ teaspoon pumpkin pie spice; 4 eggs; 2/3 cup coconut sugar; 2/3 cup canned pumpkin puree; 1 teaspoon lemon zest (from 1 lemon)

Ingredients

Scale

Crumble!

1 cup pecans, finely chopped
½ cup almond flour
1/3 cup coconut sugar
2 teaspoons pumpkin pie spice (store-bought or homemade, recipe here)
1/8 teaspoon fine grain sea salt
3 tablespoons avocado oil

Cake!

2 cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon pumpkin pie spice
4 eggs
2/3 cup coconut sugar
2/3 cup canned pumpkin puree
1 teaspoon lemon zest (from 1 lemon)

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Instructions

Line a 10 x 5 inch loaf pan with parchment paper, leaving it to hang over the edges a bit.
Preheat oven to 350 degrees.
Mix together all crumble ingredients until a shaggy sand forms.
Mix together all of the cake ingredients until a smooth batter forms. In a parchment lined loaf pan (definitely line it with parchment—it helps the final outcome a LOT!), add in half the batter. Layer in 1/4 of the crumble topping, then top with remaining half of batter. Top with remaining crumble. Bake for one hour, or until a toothpick inserted in center comes out clean.