COCONUT FLOUR PUMPKIN BREAD WITH CRUMB TOPPING

I suppose the good thing about this time of year is that fall and the cooler weather means pumpkin flavored things are that much more appropriate – and it makes these cupcakes totally appropriate. Plus, they are so darn good.

I spent a good bit of time testing them to get them just right. I wanted to make sure they were plenty moist, dense enough that the chocolate chips didn’t sink to the bottom but also fluffy enough that they weren’t too dense. A tough balance but I’m SO happy with the finally result. I played around with the amount of butter, vegetable oil and milk and am pleased to say that these babies are delicious! I hope you love them as much as I did!

Do you want all things pumpkin without throwing your nutrition totally out of whack?!  Recently I have discovered that sugar is not my friend.  It is a very tight line I walk.  A little too much sugar and my stomach hates me.  Not enough sugar/carbs and I do not have enough energy to run at the intensity I desire.

Finding healthy substitutes for classics that I love has been quite a challenge… especially when it comes to Pumpkin Season!!

Ingredients
Pumpkin Bread:

• ½ c maple syrup pure, at room temperature
• ½ c coconut oil melted
• 4 large eggs room temperature
• ¾ c pumpkin puree
• 1 ½ tsp vanilla
• ¾ c coconut flour
• ¾ tsp baking soda
• ½ tsp baking powder
• 1½ tsp cinnamon
• 1 tsp pumpkin pie spice

Crumb Topping:

• 3 tbsp coconut sugar
• 2 tbsp coconut flour
• 2 tbsp coconut oil melted
• ½ tsp cinnamon
• 3 tbsp walnuts finely chopped

Instructions
For the Pumpkin Bread:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine maple syrup, oil, and eggs. Mix by hand until just combined.
3. Add pumpkin puree and vanilla and mix until incorporated.
4. In a separate, medium-sized bowl combine coconut flour, soda, powder, cinnamon and pumpkin pie spice.
5. For full instructions : www.evolvingtable.com

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