Pumpkin Coffee Cake with Pecan Crumb Topping

This cake is full of pumpkin, pecan and oats with just enough sweetness to pull it all together. It’s the perfect fall breakfast treat!

I adore autumn. I love the multicolored leaves, the ever-so-slight chill in the air, and the very best part is I get to put pumpkin into everything. Well, the very best part is Halloween, but I can inject pumpkin into that too!

This cake is a snap to throw together in the evening while you’re cleaning up from dinner. The trick is to always have some pumpkin puree on hand.

Pie pumpkins, the small roundish ones, are being sighted in supermarkets and farmers markets, so get a few while you can. A conventional one can cost around $1.50 in the supermarket and it makes around 2 cans of pumpkin depending on its size. You can cook the larger ones you’d use for a Jack-o-lantern, but you’ll end up with pumpkin not quite as sweet. The exception to this rule is the larger heirloom pumpkins that are delicious for eating and make great decorations too.

Don’t be worried about mess – wash it, poke holes in it and cook it in your slow cooker on low 7 to 9 hours. Then let it cool, cut in half and easily scrape out the seeds. Best part of all is that when you scrape out the pumpkin flesh no pureeing is needed! The slow cooking takes care of that for you. Just smash any whole pieces with the back of your spoon and it is easily tamed.

The puree freezes well too. I freeze some in 1/2 cups for oatmeal and 1 1/2 cups to use whenever a can of pumpkin is called for in a recipe. If I’m lucky I’ll put up enough in the next few months to use all year.

Kathy Hester is the the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her latest book,The Great Vegan Bean Book, is now available for pre-order on Amazon and she’s currently working on her third book.

  • http://www.facebook.com/lauren.zembron Lauren Breecker Zembron

    Great minds think alike! I JUST made a pumpkin coffee cake with pecan crumb topping today, (non-vegan), which will be posted on my personal blog sometime in the next week or so.

    Yours looks delicious, and I completely agree with you about this time of year! The BEST =).

  • http://twitter.com/keyingredient Key Ingredient

    This has such gorgeous looking texture!

  • Guest

    Maybe I’m dense…but I’m not seeing the recipe…?

  • http://www.facebook.com/profile.php?id=1335773451 Kathy Hester

    It should show up at the bottom of the post. You do need to have javascript on to see it, so maybe it was your device? You can get to it here too:
    http://www.keyingredient.com/recipes/14668053/pecan-crumb-pumpkin-coffee-cake/

  • Esther Davis

    My family ( including teens) soooo loved this!! Only complaint is too small- can I get away with doubling recipe?

  • Esther

    This was so delicious! Can I double the recipe??

  • http://www.facebook.com/profile.php?id=1335773451 Kathy Hester

    You should be able to double it with no problems. I’m so glad your family likes it!

  • Kathleen @ KatsHealthCorner

    Oh my gosh. This sounds delicious! Can this be made in a crockpot? :)

  • Mike

    Regarding the 3/4 t of Nu-Stevia: I like to use a stevia product that measures the same as white sugar…any idea what the equivalent might be (that Nu-Stevia stuff must be very sweet if 3/4 t is enough!)?

  • http://www.facebook.com/profile.php?id=1335773451 Kathy Hester

    I haven’t ever used a stevia that measures like sugar, but I’d try mixing in 1/2 cup taste the batter and add another 1/2 cup if needed.

    The one I use is very concentrated. I hope this helps!