Pumpkin Coffee Cake

Ingredients

• 3⁄4 cups gluten-free flour (I use Bob's 1:1 GF Baking flour)
• 1 teaspoon Baking Powder
• 1⁄2 teaspoon Sea Salt
• 1 scoop of vegan vanilla protein powder* (optional)
• 1⁄2 teaspoon Cinnamon
• 1⁄4 teaspoon Ground Cloves
• 1⁄2 cup canned organic pumpkin
• 1⁄3 cup Silk Caramel Almondmilk Creamer
• 1⁄4 cup Coconut Oil
• 2 Eggs (or sub flax eggs to keep vegan)
• 1⁄4 cup Coconut Sugar
• 1⁄2 cup honey roasted pecans (coarsely chopped -- for the topping)
• 2 tablespoons Vegan Butter (softened, for the topping)
• 1 teaspoon Cinnamon (for the topping)