Ingredients

Scale

FOR THE CRUMBLE TOPPING

3/4 cup walnuts or pecan, chopped
3 tbsp almond flour
3 tbsp coconut sugar
1/2 tsp cinnamon powder (I prefer ceylon cinnamon)
pinch of salt
2 tbsp coconut oil, melted

FOR SKILLET PUMPKIN CAKE

1 and 3/4 cup gluten free oat flour (see note)
1/2 cup almond flour
1/3 cup coconut sugar
1 and 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
1 flax eggs (1 tbsp ground flax meal + 2 and 1/2 tbsp warm water)
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract

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Instructions

Preheat oven to 350’F. Liberally grease a 10 inch skillet.
Start by making flax egg: whisk together 1 tablespoon of ground flax meal and 2 and 1/2 tablespoons of warm water. Set aside to gel for 5 minutes.
Make crumble topping in a small bowl by combining nuts, almond flour, coconut sugar, cinnamon, and salt. Drizzle melted coconut oil over top and mix until well incorporated. Set aside.
To make cake, in a large bowl, combine oat flour, almond flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, whisk together pumpkin puree, flax egg, maple syrup, coconut oil, and vanilla extract. Stir wet ingredients into dry until well incorporated.
Spread cake batter into prepared skillet. Sprinkle crumble topping evenly over top.
Bake for 30-35 minutes, until golden and toothpick comes out clean in center. Allow to cool before slicing.

Notes

If you do not have a 10 inch skillet, this can also be made in an 8×8 baking pan.

I grind my own flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this.

I grind my own gluten free oats into a fine flour in a coffee grinder but you can also purchase it like this.

If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 2 teaspoons of this mixture for this recipe.