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Pumpkin Coffee Cake with Oat Pecan Streusel

Delicious Pumpkin Coffee Cake with Oat Pecan Streusel

This Pumpkin Coffee Cake with Oat Pecan Streusel is a delightful gluten-free treat that captures the essence of fall with warm spices and rich pumpkin.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 large Eggs Can substitute with flax eggs for a vegan option
  • 1 cup Coconut Sugar Brown sugar can be used as an alternative
  • 1/2 cup Coconut Oil Can be swapped with any favorite vegetable oil
  • 1 cup Unsweetened Almond Milk Any plant-based or regular milk can be used
  • 1 cup Pumpkin Purée Use homemade or store-bought purée
  • 1 1/2 cups Oat Flour Can be homemade or purchased pre-made
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Homemade Pumpkin Pie Spice Can use store-bought if needed
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
For the Streusel Topping
  • 1 cup Old-Fashioned Rolled Oats Quick oats can be substituted
  • 1/2 cup Chopped Pecans Walnuts or almonds can also be substituted
  • 1/2 cup Coconut Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt

Equipment

  • 8x8-inch square baking dish
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch square baking dish with coconut oil.
  2. In a large mixing bowl, whisk together eggs, coconut sugar, and melted coconut oil until fluffy. Add pumpkin purée and almond milk, mixing until smooth. Gradually add oat flour, baking powder, spices, baking soda, and salt, stirring until just combined.
  3. In a separate bowl, combine old-fashioned rolled oats, oat flour, chopped pecans, coconut sugar, cinnamon, and salt. Mix thoroughly, then pour in melted coconut oil until moistened and crumbly.
  4. Pour the batter into the prepared baking dish, smoothing it out with a spatula. Sprinkle the streusel mixture on top, covering the cake batter.
  5. Bake in the preheated oven for 30-40 minutes, until streusel is golden brown and a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10-15 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Check ingredients for gluten-free and dairy-free compliance. Customize nut choices as desired.

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