Gluten-Free, Vegan, Serves 12

• 2 cups gluten-free all-purpose flour
• 1 cup coconut sugar (or any sweetener of choice)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any non-dairy milk)
• 1/4 cup melted coconut oil (or any vegetable oil)
• 1 teaspoon vanilla extract

For the streusel topping:

• 1/2 cup gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar (or any sweetener of choice)
• 2 tablespoons melted coconut oil (or any vegetable oil)
• 1/2 teaspoon ground cinnamon

Directions:

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. In a separate bowl, mix the pumpkin puree, unsweetened applesauce, almond milk, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. The batter may be slightly lumpy but avoid over-mixing.

Pour the pumpkin cake batter into the prepared baking dish and spread it out evenly. In a small bowl, mix together the rolled oats, almond flour, coconut sugar, melted coconut oil, and ground cinnamon to make the streusel topping. Sprinkle the streusel topping evenly over the pumpkin cake batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely in the baking dish. Once cooled, lift the Pumpkin Streusel Coffee Cake Bars out of the baking dish using the parchment paper overhang. Cut into bars and serve.