I was looking for something to bake. I was in the mood for some type of coffee cake, but came up short in the recipe department. I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :). I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!
*I used the measurement for honey listed below as I prefer my baked goods less sweet. If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well. Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!
Cinnamon Pumpkin Coffee Cake
- 1 cup oat flour
- 1/2c millet flour
- 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
- 1/2 cup ground flax
- 1t baking soda
- 1t baking powder
- 1t nutmeg
- 1T cinnamon
- 1/4t salt
- 1/4 c unsweetened vanilla almond milk
- 1 15oz can pumpkin (not pumpkin pie filling)
- 1/3 c unsweetened applesauce
- 1T honey
- ~3/4c water
- 1/2c oats
- 1/2c crushed pecans
- ~1 1/2 T honey
- ~1T water
cinnamon to taste (lots for me!)
1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.
2. Whisk together the almond milk, pumpkin, applesauce and honey.
3. Create a hole in the center of the dry ingredients. Add in the wet mixture and mix until combined. You can add the water at this point to get your desired consistency. (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made). Pour into a 9×13 pan sprayed with nonstick cooking spray.
4. Mix together the oats and pecans for the topping. Add in the honey and water to create a crumbly topping. Sprinkle on top of the base batter.
4. Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.
Serve with butta! (aka Earth Balance)