Ingredients
Scale
For the Cake:
- 1 3/4 cups whole wheat flour
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
For the Crumb Topping:
- 1/2 cup almond flour
- 1/3 cup rolled oats
- 1/4 cup coconut sugar
- 3 tbsp coconut oil, melted
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a bowl, whisk together pumpkin puree, eggs, maple syrup, coconut oil, Greek yogurt, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan and smooth the top.
- In a separate bowl, mix crumb topping ingredients until crumbly.
- Sprinkle topping evenly over the batter.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Let cool before slicing and serving.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 9
- Calories: 230
- Net Carbs: 28g
- Fats: 10g
- Protein: 5g