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Pecan Crumb Pumpkin Coffee Cake

  • 9 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

A low fat coffee cake chock full of pumpkin and topped with a pecan oat crumb mixture. It's a winner any morning, but especially great for an autumn treat.


dry ingredients:
1 cup whole wheat pastry flour
¾ teaspoon stevia (Nu-stevia brand)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
wet ingredients:
¾ cup pureed pumpkin
½ cup So Delicious unsweetened coconut milk (or other non-dairy milk)
1 tablespoon ground flax seeds mixed with 2 tablespoons water
topping ingredients:
½ cup pecans
¼ cup brown sugar
¼ cups oats
1 to 2 tablespoons olive oil
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Nutrition Facts

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Preheat oven to 350 degrees. Oil an 8 by 8 baking pan. Mix the wet ingredients together in one bowl and the dry ones in a different one. Add all the topping ingredients to a food processor and process until it's the perfect size for a crumb topping. Mix the wet with the dry and spread the mixture into the oiled pan. Sprinkle topping evenly over the coffee cake. Bake for 25 minutes or until a knife comes out clean.

More recipes by Kathy H.

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