• To begin, preheat your oven to 325 degrees.
• Line a 9x9 baking pan with parchment paper. Brush or spray the inside very lightly with ghee (or other baking spray.)

For the Topping:

• In a small bowl, combine the dry ingredients for the topping. Add in the coconut oil and maple syrup, then mash it all together with a fork until it combines into a crumbly, moist mixture. Set it aside for a moment.

For the Cake:

• Sift the almond flour, coconut flour, cinnamon, nutmeg, baking soda, salt, baking powder, allspice, and cloves. Set it aside.
• In your mixing bowl, beat the eggs until frothy. Add in the coconut oil, maple syrup, coconut sugar, pumpkin, and vanilla. Mix until combined.
• Add in your dry ingredients and mix well.
• Spread the cake batter evenly in the pan.
• Sprinkle the crumb mixture all over the top.
• Bake this for 45-50 minutes, or until it tests done in the center with a wooden pick. Cool to room temperature.
• Enjoy!