25% SITE WIDE SALE (COUPON: THANKFUL) + UP TO EXTRA 12% OFF IN-CLINIC BEST SELLERS (IN THE COUPON ZONE) + MEMBERS 10% OFF + FREE SHIPPING ORDERS BY NOON PST EVERY DAY

Blog Sidebar

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More

Pumpkin Coffee Cake

Posted on

Print

Pumpkin Coffee Cake

Phase 3 | Serves 8 
Prep time: 15 minutes | Total time: 45 minutes

Ingredients

Cake:

1 cup Fast Metabolism All-Purpose Baking Mix
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup canned pumpkin
3 eggs
1/3 cup xylitol
3 tablespoons raw coconut oil, melted

Topping:

3 tablespoons Fast Metabolism All-Purpose Baking Mix
1/3 cup chopped pecans
1/4 cup xylitol
1 1/2 tablespoons raw coconut oil

Directions

  1. Preheat the oven to 325 degrees F. Line a 9-inch round pan with parchment paper. 

  2. Make th topping: combine all of the topping ingredients in a bowl,, moistening everything with the coconut oil (the mixture will look like wet sand). Set aside.

  3. Make the cake: In a large bowl, whisk together the baking mix, pumpkin pie spice, baking soda, and salt.

  4. Add the remaining ingredients and mix well. Pour into the parchment-lined pan, and sprinkle evenly with the topping.

  5. Bake 30 minutes (a toothpick inserted into the center will come out and moist but clean).

  6. Plan the pan on a cooling rack to cool completely before slicing.

JOIN THE COMMUNITY WHO HAS LOST OVER 2 MILLION POUNDS TOGETHER!

Learn More
NEW
HERE?
NEW HERE?
GET STARTED