Gluten Free Pumpkin & Pepita Coffee Cake

• 1/2 cup arrowroot
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin spice
• 1/2 teaspoon grated nutmeg freshly
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 2 large eggs
• 3/4 cup pumpkin puree homemade or high quality
• 1/4 cup full fat coconut milk
• 1/4 cup sucanat
• 2 tablespoons almond flour
• 2 tablespoons arrowroot flour
• 1/2 teaspoon cinnamon
• 6 tablespoons butter room temp
• 1/4 teaspoon salt
• 1/3 cup pepitas little green pumpkin seeds!
• 1/2 cup cashews soaked for at least four hours in cool water, and drained
• 2 tablespoons maple syrup
• 1/8 teaspoon fine sea salt
• 1 tablespoon hot water
• 2 tablespoons full fat coconut milk
• 1 teaspoon vanilla extract
• 2 tablespoons extra virgin coconut oil melted and warm

1. Start by soaking the cashews (requires at least four hours). Preheat your oven to 350u0b0F and grease a 9" round cake pan. Local Milk used a cast iron which I definitely recommend, if you have it.
2. In a mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg. Set aside.
3. In a second mixing bowl mix the pumpkin puree and full fat coconut milk. Set aside.
4. In a separate bowl use an electric mixer to cream the coconut oil and maple syrup together. Mix on low, adding the eggs one at a time.
5. To this mixture, add 1/3 of the dry mixture, then 1/3 of the wet mixture, mixing until only just incorporated; Keep adding until all ingredients are in one bowl, just mixed. Please don't over mix the batter.
6. Pour batter into the pan and bake for 20 minutes.
7. Meanwhile, make the streusel. Combine the streusel ingredients using your fingers to create a crumbled, sandy mixture (breaking up the butter with the rest of the ingredients by hand). Mix in the pepitas.
8. When the cake has baked for 20 minutes, sprinkle the streusel on top. Bake for 25-30 more minutes, or until a toothpick comes out clean.
9. While the cake cools, put all the glaze ingredients in a high speed blender or food processor and combine until it produces a creamy mixture. If there are any clumps, sift them out. Drizzle the glaze over cooled cake.
10. Enjoy with a cup of coffee!

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Taken from www.yummly.com/recipe/Gluten-Free-Pumpkin-_-Pepita-Coffee-Cake-1655753 (may not work)