Pumpkin Coffee Cake with Oat Pecan Streusel

• 2  - eggs
• ¾ cup - coconut sugar
• ¼ cup - coconut oil
• ¼ cup - unsweetened almond milk sub with your favorite dairy or non-dairy milk
• ¾ cup - homemade pumpkin purée
• 2 cups - oat flour
• 2 teaspoons - baking powder
• 1 tsp - homemade pumpkin pie spice
• 1 tsp - ground cinnamon
• ½ tsp - baking soda
• ¼ tsp - salt
• ½ cup - old fashioned rolled oats
• ½ cup - oat flour
• ½ cup - pecans
• ¼ cup - coconut sugar
• 1 tsp - ground cinnamon
• ⅛ pinch - salt
• ½ cup - coconut oil

Instructions

1. Preheat the oven to 350 degrees and grease an 8×8" square baking dish with cooking spray.
2. In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
3. Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Whisk just until incorporated. Pour the batter into the prepared pan and spread evenly.
4. In a small bowl, combine the oats, oat flour, pecans, coconut sugar, cinnamon and salt and stir to combine. Add the melted coconut oil and stir until the mixture is moistened.
5. Sprinkle the streusel evenly over the top of the coffee cake batter and bake for 30-40 minutes, or until the streusel is golden brown and toothpick inserted into the center of the cake comes out clean. Cool the cake on a wire rack, then slice, serve and enjoy!