Pumpkin Coffee Cake Recipe

Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper.
In a large mixing bowl, mix together the wet ingredients (eggs, pure maple syrup, pumpkin puree, avocado oil, fresh ginger, and vanilla extract) until well combined. In a separate bowl, combine the dry ingredients (almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt). Mix the dry ingredients into the bowl with the wet ingredients until a thick dough forms.
Stir together the ingredients for the pecan streusel topping in a small bowl.
Spread half of the cake batter mixture into the prepared cake pan in an even layer. Sprinkle with half of the pecan streusel topping mixture. Repeat this for the remaining cake batter and pecan streusel topping, ensuring everything is spread into one even layer.
Bake on the center rack of the preheated oven for 30 to 40 minutes, until edges are golden brown. Insert a thermometer into the center of the coffee cake to check its internal temperature. It is ready if it is 190 degrees or higher in the middle. Allow the coffee cake to cool for at least 30 minutes before slicing and serving. This allows the cake to set up so that the streusel isn't overly crumbly when slicing.