It's never too early for pumpkin season, and this coffee cake is the perfect way to kick off fall. The cake is moist, not overly sweet, and has the right amount of pumpkin seasoning. It took a couple of tries to perfect this recipe, but it was worth the bad batches.
If you can tolerate dairy, I highly recommend using grass-fed butter, but ghee also works. Ensure the ghee has been refrigerated before using it in the crumb topping.
It's never too early for pumpkin season, and this coffee cake is a great way to celebrate fall. This recipe is paleo-friendly and can easily be made dairy free.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
Get a fresh delivery of only the goods delivered to your inbox.