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    Pecan Crumb Pumpkin Coffee Cake

    1920
    Pecan Crumb Pumpkin Coffee Cake

    Photo by Kathy H.

    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.


    Nutrition

    More recipes by Kathy H.

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