Fresh-Milled Pumpkin Pecan Coffee Cake
Ingredients
- 2 1/2 Cups Fresh-Milled Flour
- 1/2 tsp Salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 Cup Sugar
- 1/8 tsp Pure Stevia
- 1 1/2 tsp Pumpkin Pie Spice Blend
- 1 15 oz can Pumpkin puree
- 3 Eggs
- 1 Cup Unsweetened Almond Milk
Pecan Topping
- 1/2 Cup Chopped Pecans
- 2 tbsp Maple Syrup
- 1 tbsp olive oil
- 1 tbsp flour
Instructions
- Preheat oven to 350
- Grease a 9 X 13 baking dish with olive oil and set aside
- Combine flour, salt, baking soda, baking powder, sugar, stevia, and pumpkin pie spice together and whisk well in a large mixing bowl.
- Add the eggs, milk, and pumpkin puree and pour into baking dish.
Pecan topping
- Mix the chopped pecans, maple syrup, flour, and olive oil in a small bowl. Take a teaspoon of the mix and drop it ion top of the batter. Repeat process, placing the teaspoons of pecan mixture about 2 inches apart until all the pecan mixture is applied. Gently run a fork or knife through the pecan topping, swirling it into the batter.
- Bake at 350 about 30 minutes or until toothpick comes out clean. Top with powdered sugar for garnish, if desired.
Nutrition
Calories: 142kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 200mgPotassium: 101mgFiber: 2gSugar: 8gVitamin A: 58IUVitamin C: 0.1mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!