Thanksgiving

Paleo Pumpkin Coffee Cake is for Dessert.

Paleo Pumpkin Coffee Cake takes 10 minutes to prepare.

Paleo Pumpkin Coffee Cake takes 35 minutes to cook.

Paleo Pumpkin Coffee Cake makes 6 servings.

The ingredients for Paleo Pumpkin Coffee Cake are:

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

Here is how you make Paleo Pumpkin Coffee Cake:

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 MuffinsNumber of Servings: 6Recipe submitted by SparkPeople user CHRISPYWINS.

The nutritional information for Paleo Pumpkin Coffee Cake is:

• 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