Pumpkin Spice Coffee Cake
My favorite brunch item transformed for fall!
Ingredients
Cake Batter
- 1 cup Pumpkin Puree
- 4 Eggs
- ¼ cup Butter softened
- ¼ cup Greek Yogurt
- ½ cup Brown Truvia
- 1 tsp Vanilla Extract
- 2 cups Almond Flour
- ½ cup Ground Flaxseed
- 1 TBSP Cinnamon
- 1 tsp Nutmeg
- ½ tsp Ground Clove
- 1 tsp Salt
- 1 tsp Baking Powder
Filling/Topping
- ½ cup Almond Flour
- ¼ cup Brown Truvia
- 1 tsp Cinnamon
- ½ cup Cream Cheese
Instructions
- In a large bowl, mix together pumpkin, eggs, butter, yogurt, brown truvia, and vanilla.
- Stir in almond flour, flaxseed, cinnamon, nutmeg, clove, salt, and baking powder. Mix well.
- In a separate bowl, mix together all filling/topping ingredients and until well combined
- Spray a bundt pan with nonstick spray and layer in 1/2 of the cake batter, 1/2 of the filling, the rest of the cake batter, and the rest of the topping
- Bake at 350℉ for 45-55min. Let cool slightly before serving.
- Delicious served with a cup of coffee!
