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I loathe long lengthy story telling online recipes that has me scrolling to the bottom looking for the recipe and skip all the stuff I don’t want to read. So here it is, one of the variations of my Piñon Pumpkin Coffee Cake working 𝘗𝘪𝘯𝘶𝘴 𝘮𝘰𝘯𝘰𝘱𝘩𝘺𝘭𝘭𝘢 aka Piñon Pine, Singleleaf Pinyon. A pine that is within my bioregion. You can use whatever Pine is in your region and not source for this species. Not only is this gluten free but it’s low glycemic as well. You can skip using brown sugar and replace with brown coconut sugar which is ranked 35 on the food glycemic index and brown sugar has 65. OR you can use xylitol and add molasses syrup and create your own version of a brown sugar