Paleo Pumpkin Coffee Cake

I decided to bake a dessert for Thanksgiving. I'm not the best baker, I consider myself more of a cook. People seemed to like it, so I'll say it was a success. I enjoyed it too.

Ingredients

1/4 Cup of melted coconut oil
1/4 Cup of maple syrup
1/4 Cup of coconut sugar
1 Cup of  canned pumpkin
4 Eggs
1 Cup of almond flour
1/4 Cup of coconut flour
1/2 Teaspoon of  baking soda
1 1/2 Teaspoons of pumpkin pie spice
1/2 Teaspoon of  cinnamon
1/2 Teaspoon of salt

CRUMB TOPPING
1/4 Cup of coconut flour
1/2 Cup of almond flour
2 Tablespoons of coconut sugar
1/2 Teaspoon of cinnamon
2 Tablespoons of maple syrup
2 Tablespoons of coconut oil

Directions

1. Preheat oven to 325 degrees and line a baking pan with parchment paper
2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil

3. Mix well, it should resemble wet sand, then set aside
4. In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin and mix well
5. Add in the eggs and mix 
6. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt 7. Mix until no dry pockets remain, then pour into prepared pan and top with crumb topping
8. Bake for 45-50 minutes