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Pecan Crumb Pumpkin Coffee Cake PRINT
- YIELD: 9 servings
- |
- PREP TIME: 10 min
- |
- COOK TIME: 25 min
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.
Ingredients
| 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 |
Directions
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.
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