Gluten-Free Pumpkin Coffee Cake

This Gluten-Free Pumpkin Coffee Cake is a great way to enjoy the warm flavors of fall. Its healthy, with pumpkin puree and gluten-free flour, and its great for breakfast or dessert

Ingredients:

• 1 cups gluten-free flour blend
• 1 cup pumpkin puree
• cup maple syrup
• cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• tsp baking soda
• 1 tsp ground cinnamon
• tsp ground nutmeg
• tsp ground cloves
• tsp salt
• For Streusel Topping:
• cup gluten-free flour blend
• cup rolled oats
• cup brown sugar
• 2 tbsp coconut oil, melted
• 1 tsp ground cinnamon

Instructions:

Preheat oven to 350F 175C

Grease an 8x8 inch baking dish

In a large bowl, mix together pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined

Add gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to the wet ingredients

Stir until just combined

Pour the batter into the prepared baking dish and spread it out evenly

In a small bowl, prepare the streusel topping by mixing together gluten-free flour, rolled oats, brown sugar, melted coconut oil, and cinnamon until crumbly

Sprinkle the streusel topping evenly over the cake batter

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean

Allow the cake to cool slightly before slicing and serving

Enjoy