Pumpkin Coffee Cake with Oat Pecan Streusel

Pumpkin Coffee Cake with Oat Pecan Streusel is an easy, delicious gluten-free pumpkin coffee cake recipe made healthier with oat flour and no refined sugar!

**This recipe was originally published in January 2013.  The photos, text and recipe have been updated.

My youngest son just got his driver’s license on Monday, and I watched him drive away without me for the first time that afternoon.  

I’m excited and scared at the same time, because California roads are full of people, and so many of them drive crazy.  I can’t tell you how many people I see on their phones while driving!

All of this means that I need copious amounts of comfort food…preferably in the form of pumpkin coffee cake.

overhead shot of pumpkin coffee cake sliced into squares

Pumpkin Coffee Cake

This is no ordinary coffee cake!  You may have seen it in my Instagram Stories, because I’ve been making it quite a bit lately.

I adapted this pumpkin coffee cake recipe from my Healthy Blackberry Snack Cake, but I made it completely gluten-free by using oat flour.

I prefer using oat flour when I bake as it yields such a soft, tender crumb.  If I didn’t tell you that this pumpkin coffee cake was gluten-free, you wouldn’t know.

There’s so much warm pumpkin spice flavor in this coffee cake as well, and it’s topped with a hearty oat pecan streusel.  

The chewiness of the oats and the crunchiness of the pecans are just what this soft, fluffy coffee cake needs. 🙂

front shot of pumpkin coffee cake sliced into squares

How to make Pumpkin Coffee Cake

This is a very simple recipe to make, and takes only one bowl for the cake itself, and one bowl for the streusel.

Prepare the cake:

  • Whisk the eggs, sugar and oil until frothy, then whisk in the oil and pumpkin until combined
  • Add the oat flour over the wet ingredients, and add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt over the oat flour.  Whisk the dry ingredients into the wet ingredients until just combined
  • Pour the batter into a greased 8×8″ baking dish and spread evenly.

pumpkin coffee cake process collage

Prepare the streusel:

  • Place the oats, oat flour, pecans, sugar, cinnamon and salt into a medium bowl and stir to combine.  Stir in the melted coconut oil until moistened, then sprinkle the mixture evenly over the batter
  • Bake the coffee cake at 350 degrees in the oven for 30-45 minutes or until a toothpick inserted into the center of the cake comes out clean, and the streusel is golden brown
  • Cool on a wire rack, then slice, serve and enjoy

pumpkin coffee cake sliced into squares on a marble board

How is this pumpkin coffee cake healthier?

This pumpkin coffee cake recipe is healthier than most coffee cake recipes. 

This recipe contains:

  • Added nutrition and fiber from the oat flour and rolled oats
  • Unrefined coconut sugar, which is also lower on the glycemic scale
  • Coconut oil, which is a healthy fat
  • Overall lower sugar and fat

Recipe tips and substitutions

  • The coconut oil may be substituted with your favorite oil.
  • The coconut sugar may be substituted with granulated or brown sugar.
  • Coffee cake will keep in an air tight container at room temperature for up to 3-5 days.
  • Make your own oat flour by processing 2 cups of rolled oats finely in a food processor.

pumpkin coffee cake stacked up on a marble board

Need more breakfast ideas?  See all of my Breakfast recipes.

More pumpkin recipes for that leftover pumpkin!

Pumpkin curry

Pumpkin overnight oats

Pumpkin pie

Pumpkin pie bars

Pumpkin spice granola by Minimalist Baker

Pumpkin steel cut oats

Whole wheat pumpkin pancakes

 

Pumpkin Oat Pecan Coffee Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Pumpkin Coffee Cake with Oat Pecan Streusel is an easy, delicious gluten-free pumpkin coffee cake recipe made healthier with oat flour and no refined sugar!

Pumpkin Oat Pecan Coffee Cake

Ingredients

For the coffee cake:

  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened almond milk
  • 3/4 cup pumpkin purée
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon Homemade Pumpkin Pie Spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the streusel:

  • 1/2 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup chopped pecans
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1/2 cup melted coconut oil

Instructions

Prepare the cake:

  1. Preheat the oven to 350 degrees and grease an 8x8" square baking dish with cooking spray.
  2. In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
  3. Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt. Whisk just until incorporated.
  4. Pour the batter into the prepared pan and spread evenly.

Prepare the Streusel:

  1. In a small bowl, combine the oats, oat flour, pecans, coconut sugar, cinnamon and salt and stir to combine. Add the melted coconut oil and stir until the mixture is moistened.
  2. Sprinkle the streusel evenly over the top of the coffee cake batter and bake for 30-40 minutes, or until the streusel is golden brown and toothpick inserted into the center of the cake comes out clean.
  3. Cool the cake on a wire rack, then slice, serve and enjoy!

Notes

  • The coconut oil may be substituted with your favorite oil.
  • The coconut sugar may be substituted with granulated or brown sugar.
  • Coffee cake will keep in an air tight container at room temperature for up to 3-5 days.
  • Make your own oat flour by processing 2 cups of rolled oats finely in a food processor.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 335 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 31mg Sodium: 206mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 3g Sugar: 17g Sugar Alcohols: 0g Protein: 5g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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