Moist and Delicious Pumpkin Spice Coffee Cake
Ingredients:
– For the Cake:
– 1 1/2 cups whole wheat flour
– 1/2 cup coconut sugar
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup pumpkin puree
– 1/2 cup unsweetened applesauce
– 1/4 cup maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– For the Crumb Topping:
– 1/2 cup rolled oats
– 1/4 cup whole wheat flour
– 1/4 cup coconut sugar
– 1 teaspoon ground cinnamon
– 1/4 cup coconut oil, melted
Directions:
1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, coconut sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
3. In another bowl, combine the pumpkin puree, unsweetened applesauce, maple syrup, eggs, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. To make the crumb topping, combine the rolled oats, whole wheat flour, coconut sugar, ground cinnamon, and melted coconut oil in a small bowl. Mix until crumbly.
7. Sprinkle the crumb topping evenly over the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 220 kcal per serving | Servings: 9 servings