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Pumpkin Spice Coffee Cake

Who loves pumpkin spice? And who loves coffee? Count me in! And if you're like me, you're going to love this Pumpkin Spice Coffee Cake, which is a combination of both. Plus, it's delicious and tested by kids (my four said it's a delish)! ⁠

Make your own pumpkin spice mix and store it in a glass jar - it comes handy when you're craving something warming to the body and mind. Yes, pumpkin spice is warming and healing. Ginger, a well know rhizome is good for controlling nausea of all types. It is also an excellent digestive, aiding in the absorption of food, and elimination of gas and bloating. Ginger stimulates circulation so it is good for cold hands and feet and we all need that in the cold months that lie ahead! Cloves is a powerful anti fungal and antimicrobial, making it a clear choice to promote digestive health. Cinnamon helps with reducing blood glucose levels in those with type 2 diabetes, and is also proven to reduce triglycerides, LDL (“bad” cholesterol) and total cholesterol, as well as ward off urinary tract infections.

Homemade Pumpkin Spice:

4 tsp cinnamon

2 tsp ginger

1 tsp cloves

1/2 tsp nutmeg

All spices should be finely powdered.

Pumpkin Spice Coffee Cake


110 grams butter⁠

1 and 3/4 cup flour (I've used einkorn)⁠

2 tsp baking powder⁠

4 tsp espresso⁠

2 tsp pumpkin spice (follow the recipe above to make your own)⁠

3/4 tsp salt⁠

2 eggs⁠

3/4 cup pumpkin puree, unsweetened⁠

2/3 cup non dairy milk⁠

1 cup sugar⁠

How to:

1. Beat eggs with sugar, add butter and the puree blended with milk and espresso.

2. Combine dry ingredients: flour, baking powder, spices and salt.

3. Combine dry and wet ingredients.

4. Bake at 350 F/180 C for 40 minutes, let cool.

If you can tolerate dairy, add a dollop of organic creme fraiche. I prefer to beat egg whites and put under a hot grill for 2 minutes.⁠ Enjoy!

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