So this is pure pumpkin love in the shape of a cupcake My favorite pastime is to review and reinvent dessert recipes for my dietary requirements. Today was no different. I was inspired by @thecozyplum and @theloopywhisk gorgeous coffee cake recipes and switched up some dietary compliment options for me and the Missy J's peeps. The star of the show, alongside Missy J'carob chips was @iamlenskitchen pumpkin/cardamom spice. You gotta try it.
PUMPKIN PECAN COFFEE CAKE
Breakfast or Dessert
When I think of coffee cake I think of my grandmother sitting at the table with a delicious sugary wheat based cake, sipping a cup of warm black tea and cubes of white sugar at the ready. (Oh, I loved those cubes of white sugar)
Fast forward, for me, like 50, OMG 50 years (probably more) and I promise we can get that same nostalgic comfy, cozy feeling with this tried and true GLUTEN FREE, WHITE SUGAR FREE, DAIRY FREE, CHOCOLATE FREE breakfast, lunch of after dinner Pumpkin, pecan, carob chip coffee cake. Oh, and herbal tea of course.
1 ¼ cup Gluten Free Flour (145 g)
½ cup Fine Blanched Almond Flour (65 g)
1 tsp Baking powder
1 tsp Baking soda
¼ cup unsalted room temperature butter or dairy free butter substitute (57g)
¼ cup vegetable oil (ie. Avocado oil) 60 ml.
½ cup Coconut Sugar (100g)
¼ cup and 1 tbsp. Allulose or granular sugar free sweetener of choice.
2 Eggs (room temperature) or egg substitute
1 cup pumpkin puree
1 tsp vanilla
½ cup chopped pecans
½ cup Missy J’s Carob chips
½ cup Gluten Free Flour (60 g)
½ cup coconut sugar (100g)
½ cup rolled gf oats ((60 g)
½ cup chopped pecans (45g)
¼ cup unsalted butter or dairy free butter substitute
⅛ tsp course sea salt
PUMPKIN PECAN COFFEE CAKE INGREDIENTS
PECAN OATMEAL STREUSEL INGREDIENTS
PECAN OATMEAL STREUSEL INSTRUCTIONS
In a small bowl mix melted butter, flour, coconut sugar, oats, pecans and salt until fully incorporated. Keep the mixture chunky.
Place in the fridge while preparing the batter.
PUMPKIN PECAN COFFEE CAKE BATTER INSTRUCTIONS
Preheat oven to 350.
Line Jumbo, Regular size muffin tins, or 8x8 pan.
In a standing (or hand held) mixer cream together butter, oil, sugar and eggs on medium for about 2 minutes.
NOTE: Add one egg at a time.
Add pumpkin puree, vanilla and sour cream
In a bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to incorporate.
On low, carefully add dry ingredients mixture to wet ingredients until fully incorporated.
Fold in carob chips and pecans.
Scoop batter into pan of choice. (Slightly over fill for beautiful domed baked goods.
Gently smooth out the tops. Top with streusel. Gently press streusel into to the batter.
Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool on wire rack.
Store covered at room temperature for up to 3-4 days.