Pecan Crumb Pumpkin Coffee Cake

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Pecan Crumb Pumpkin Coffee Cake

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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.

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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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