I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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Finally, the ‘better late than never’ pumpkin coffee cake recipe I promised you guys weeks ago (my apologies, it’s busy season at the clinic & life is very full).
The good news; with halloween & thanksgiving already come and gone you’ll now probably be able to pick up a few cans of organic pumpkin puree on sale at your local health food store, so you’re welcome for that.
This healthy pumpkin coffee cake is perfectly moist thanks to coconut yogurt & organic pumpkin puree. It also happens to be gluten free and naturally sweetened with maple syrup, making it the perfect fall snack or even breakfast. Happy fall ya’ll from this doctor’s cozy, pumpkin-scented kitchen.
My sweetie came up with this idea and it was an absolute hit; this gluten-free, dairy-free coffee cake tastes like fall and is a wonderful mid afternoon treat with a (decaf) coffee or cuppa tea.
Preheat the oven to 350 degrees F. Add all the dry ingredients and spices to a large bowl and whisk together until well incorporated. In a separate bowl whisk the wet ingredients then add them to your dry, mixing well. To make the crumble mash all the crumble ingredients in a small bowl. Pour batter into a round cheese cake pan and sprinkle evenly with the crumble mixture. Bake for 40 - 45 minutes until a tester comes out clean.