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Pecan Crumb Pumpkin Coffee Cake


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.

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  • 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
  • 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
  • 1/2 cup pecans
  • 1/4 cup brown sugar
  • 1/4 cups oats
  • 1 to 2 tablespoons olive oil


Servings 9
Preparation time 10mins
Cooking time 35mins


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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