Pumpkin Spice Coffee Cake

12 pieces
wet:⁣
1/2 cup (vegan) butter or coconut oil, melted I used
1/2 cup brown sugar or coconut sugar⁣
1/4 cup maple syrup ⁣
1/4 cup blackstrap molasses (or an extra 1/4 cup maple syrup should work)⁣
2 eggs⁣
1 t vanilla⁣
1 cup pumpkin ⁣
dry:⁣
1 1/4 cup almond flour⁣
1 1/4 cup oat flour⁣
1 tbsp cinnamon⁣
1/2 tsp cardamom⁣
3/4 tsp ginger⁣
3/4 tsp nutmeg⁣
1/2 tsp baking soda ⁣
2 1/2 tsp baking powder ⁣
1/2 tsp salt⁣
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crumble:⁣
1/4 cup + 2 tbsp (vegan) butter or coconut oil, melted and cooled⁣⁣
1/2 cup oat flour⁣⁣
1/2 cup almond flour⁣⁣
1/4 cup coconut flour⁣⁣
1 tbsp cinnamon⁣⁣
1/4 cup brown sugar⁣ or coconut sugar⁣
1 tbsp water to help moisten if needed⁣
Pinch of salt⁣⁣
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HOW TO MAKE
Preheat oven to 375 degrees F. Line an 8x8 pan with parchment paper and set aside.Add dry ingredients to a bowl and set aside.⁣
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Using a standing mixer or hand mixer, whip the butter and sugar together for 1-2 minutes until smooth. Add molasses and maple syrup and mix until incorporated. Add the eggs in one at a time, whip until smooth before adding the second egg. Add vanilla and pumpkin, mix until combined. ⁣
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Slowly pour in your dry ingredients, small batches at a time until equally combined.⁣
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Prepare your crumb by mixing all ingredients together in a bowl except for butter. Add the melted butter over dry ingredients and stir together until a crumble forms. Add 1 tbsp of water to help the consistency if needed. ⁣
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Pour half of the batter into the 8x8 pan, cover with half of the crumble, pouring the remaining batter on top followed by the remaining crumble.⁣
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Bake for 40-45 minutes! ⁣
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Store in the fridge.