Fall is here, and hopefully, you are not tired of pumpkin just yet. This Paleo Pumpkin Crumble Bar recipe is definitely a keeper, though. I wish there were still some of these left at my house. They magically disappeared very quickly from my kitchen!
The kids asked if I could make these for Thanksgiving dessert. I believe the word “magical” was uttered in between bites.
This recipe has a creamy pumpkin cake layer and a coffee cake crumble layer on top. Would be great with your morning coffee too (I like to have treats for breakfast, it helps me look forward to waking up).
These are grain free, gluten free with paleo, and low carb options. Also has dairy free options too.
- 1/3 cup coconut flour sifted
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 2 eggs beaten
- 1/3 cup organic pumpkin puree. Make sure pumpkin is the only ingredient
- Sweetener of choice: 1/3 organic maple syrup or for low carb version use 1/3 cup low carb maple syrup + 25 drops liquid stevia (I used Nature’s Hollow Maple Syrup) or could use 1/2 cup erythritol +1/3 cup water., for paleo and vegetarian
- 1/4 cup unsweetened almond milk or coconut milk
- 2 tbsp coconut oil or dairy butter melted
- 1 tsp gluten free organic vanilla extract
- ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy)
- 1/2 cup almond or pecan meal (grind up raw almonds or pecans in a magic bullet or coffee grinder until course grained meal forms) or can purchase at Trader Joes
- 3 tbsp unsweetened organic coconut flakes
- 2 tbsp coconut sugar for paleo or for low carb use a low carb granulated sweetener (I used 2 tbsp erythritol)
- 1 tsp cinnamon
- 3 tbsp coconut oil or dairy butter melted
- Preheat oven at 350 F, and grease or oil an 8×8 pan.
- In a large mixing bowl combine: 1/3 cup sifted coconut flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/8 tsp sea salt. Mix together thoroughly. Set aside.
- In a different large mixing bowl combine: 2 eggs, 1/4 cup almond or coconut milk, 1/3 cup pumpkin puree, 2 tbsp melted coconut oil or butter, 1/3 cup maple syrup or sweetener of choice, and 1 tsp vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
- Add coconut flour mixture to the egg mixture and stir until combined.
- Pour and spread batter into greased 8×8 pan and set aside.
- In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
- Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan.
- Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
- Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
- Cut into 9 medium size bars and serve.