Paleo Pumpkin Coffee Cake

0 Preheat oven to 325° and line a 9x9 pan with parchment paper.
1 Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well- it should resemble wet sand. Set aside.
2 In a large bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
3 Add in the eggs and mix until incorporated.
4 Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
5 Bake for 45-50 minutes.
6 Store in fridge after the first day.