Pumpkin Coffee Cake


Ok. Seriously, guys, this whole baking thing is starting to get easier. (Much easier!) If you've been following me for a while, you'll know how much I can't bake to save my life! I'm currently obsessively loving this Pumpkin Coffee Cake. It’s a much better for you version, and it’s protein packed! Yaaa gotta love that!! How are you enjoying your mornings?

Pumpkin Coffee Cake gluten-free
Pumpkin Coffee Cake gluten-free

What You'll Need

1/2 cup oat flour
1/2 cup vanilla protein (I used @PerfectFit Vanilla Protein)
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. sea salt
1/2 cup pumpkin puree
1 1/2 tablespoons stevia (or 1/4 cup coconut sugar)
1 pastured raised egg
1/4 cup unsweetened cashew milk
1 Tbsp. coconut oil
1/2 tsp. vanilla powder

Cinnamon Sugar Topping:
1 Tbsp. cinnamon
1 tsp. ground cinnamon
1 Tbsp. coconut sugar

What You'll Need To Know

1. Preheat the oven to 350.

2. Mix all of the dry ingredients together in a medium bowl. Add in the wet ingredients and stir until fully combined.

3. Spray a 8” round baking pan with coconut oil spray and pour the mixture in making sure it is evenly spread.

4. Bake for 30-40 min or until a toothpick comes out clean.

5. Let cool for 5 minutes and remove pan and sprinkle with cinnamon and sugar. Slice up and enjoy!

Recipe makes 8 servings.