So…I have this homemade gluten free coffee cake I made up a few years ago. The kiddos loved it and often requested it for their birthday cakes. I had a can of organic pumpkin pie filling and was thinking…hmm, maybe I’ll add that to the coffee cake and see how it turns out. At first I was not overly impressed, at least as looks go; it didn’t rise much or look like a fluffy cake. However, I changed my mind after a bite! The inside was delicious– pumpkin-y rich and moist, and the outside was chewy.
- Lowering your blood pressure
- Increased immunity
- Younger looking skin
- Healthy eyes and better eyesight-especially in the dark
- Protection against cancer
- Better fertility
Here is the Pumpkin-Uffin Bar Recipe (name thanks to autocorrect 🙂
1/2 stick or 1/4 cup of organic butter
3/4 cup organic turbinado or unrefined succanot sugar
2 tsp of vanilla
1 can organic pumpkin pie filling or regular canned pumpkin
2 cups brown rice flour
1/2 tsp salt
3 tsp baking powder
1/3 cup coconut milk
1/2 stick or 1/4 cup organic butter
1/3 cup sugar
1-2 tsp pumpkin pie filling or–2 tsp cinnamon, 1/4 tsp nutmeg
1/4 cup old fashioned oats, OR 1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease a 9 x 12 baking pan.
Blend butter and sugar in mixing bowl till creamy. Add eggs, vanilla and pumpkin pie filling, and mix. Add dry ingredients and mix well, and add in enough milk to make a creamy smooth batter. Mix well and pour into a 9 x 12 greased pan.
In food processor, or using an old fashioned pastry knife (those kinds with multiple blades), mix dry ingredients until well mixed and crumbly. Spread over the top of cake mix and bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool and slice into squares. Enjoy!