Ingredients
For the cake:
• 1 cup pumpkin puree (unsweetened)
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
For the crunch topping:
• 1/3 cup chopped pecans or walnuts
• 2 tbsp coconut sugar or brown sugar
• 1 tbsp melted butter or coconut oil
• 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line with parchment paper.
- In a large bowl, mix pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
- Pour batter into the pan and smooth the top.
- In a small bowl, combine chopped nuts, coconut sugar, melted butter, and cinnamon. Mix until crumbly.
- Sprinkle the crunch topping evenly over the batter.
- Bake 25–28 minutes, until the center is set and a toothpick comes out clean.
- Let cool slightly before slicing. Serve warm or at room temperature.
💡 Delicious on its own or with a dollop of whipped cream or yogurt!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 28 mins , Total Time : 40 mins , Servings : 9 squares , Calories : 150 , Net Carbs: 12g , Fats: 10g , Protein: 4g