Pumpkin Pie Coffee Cake | PALEO

Servings:

Calories: 433kcal

Preheat the oven to 350ºF. Line an 8" or 9" square baking dish with parchment paper for easy cleanup, or grease the dish with melted butter or ghee.
In a large bowl, combine the wet ingredients until smooth: eggs, ghee, pumpkin, coconut milk, and vanilla.
In a separate mixing bowl, mix the dry ingredients: almond flour, coconut flour, coconut sugar, spices, and baking soda.
Add the dry ingredients to the wet, stirring as you go until fully mixed.
Transfer the batter to the lined or greased baking dish.
In a small bowl, combine the topping ingredients. Use your fingers to sprinkle the topping over the coffee cake batter in an even layer.
Bake the coffee cake for 30 to 35 minutes or until the coffee cake it set and the topping is lightly browned. Allow it to cool in the dish then serve. Store leftovers in the refrigerator, and serve chilled or heated.

Feel free to substitute butter or coconut oil for the ghee. I like the flavor this adds but you can switch it up if needed!
Not a fan of pumpkin? Swap the pumpkin puree out for apple sauce, and add 1 medium chopped apple. Use apple pie spice in place of pumpkin pie spice.
If you don't have pumpkin pie spice, you can make your own homemade blend:
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger