Pecan Crumb Pumpkin Coffee Cake
By Kathy_Hester
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
- 3/4 teaspoon stevia (Nu-stevia brand)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- WET INGREDIENTS:
- 3/4 cup pureed pumpkin
- 1/2 cup So Delicious unsweetened coconut milk (or other non-dairy milk)
- 1 tablespoon ground flax seeds mixed with 2 tablespoons water
- TOPPING INGREDIENTS:
- 1/2 cup pecans
- 1/4 cup brown sugar
- 1/4 cups oats
- 1 to 2 tablespoons olive oil
Details
Servings 9
Preparation time 10mins
Cooking time 35mins
Preparation
Step 1
Preheat oven to 350°F. 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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