This Paleo Pumpkin Coffee Cake is made of a moist cassava flour pumpkin cake topped with the perfect cinnamon coffee cake streusel for a new gluten-free fall favorite!
In a large bowl, beat eggs, honey, and sugar until well combined and the sugar has begun to dissolve. Add pumpkin and oil and beat again for a minute, then stir in coconut milk, vinegar, vanilla, and baking soda.