A customer at the farmers market the other day told me he was so over pumpkin. Say what??! Ok, I would understand if he had been indulging in a PSL every day, pumpkin iced donuts every morning and a piece of pumpkin pie every night. But short of that extreme, I’m just not getting it. #pumpkinspiceeverything (Wait, pumpkin iced donuts!? Definitely whipping some of those up soon.)
This coffee cake isn’t even too pumpkiny. And it’s perfectly “spiced.” This is a Brittany Angell recipe and I didn’t change one thing about it. Can I just say she is a genius cook and baker? She spouts out creative recipe after recipe on her website AND has a club you can join for $15 for even more recipes and perks! She makes a TON of stuff with the restrictive-diets in mind. You really should head on over to her website or Instagram and see what I’m talking about. And I’m apparently not up on blogger etiquette since I didn’t ask permission to post… so I’ve deleted my version of the recipe. Just go check out the link above for her recipe. I guess I need to read the rule book. Sorry, Brittany!
