Enjoy the warm flavors of fall with this soft, fluffy Pumpkin Coffee Cake! It’s a healthier take with no refined sugar, it’s dairy and gluten-free and it’s topped with a tasty oat pecan streusel!

Piece of pumpkin coffee cake on a white plate

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

This is no ordinary coffee cake!  There’s so much warm pumpkin spice flavor, and it’s topped with a hearty oat pecan streusel.  I also used oat flour, which means it’s completely gluten-free.

I prefer using oat flour when I bake as it yields such a soft, tender crumb. These healthy pumpkin muffins and healthy banana snack cake are some of my favorite things to bake!

The chewiness of the oats and the crunchiness of the pecans takes this pumpkin coffee cake over the top. 

front shot of pumpkin coffee cake sliced into squares

How to make pumpkin crumb cake

This pumpkin crumb cake is one of the easiest recipes you’ll ever make.

It takes about 10 minutes of hands on prep and it bakes up quickly.

Pro tip: Assemble the streusel a few days ahead of time to make prep even easier.

See the recipe card for full instructions.

pumpkin coffee cake process collage
  1. Whisk the wet ingredients in a large bowl, then whisk in the dry ingredients until no lumps remain and spread in the prepared pan.
  2. Combine the streusel ingredients in a medium bowl and sprinkle evenly over the top of the batter.
  3. Bake the pumpkin coffee cake for 30-40 minutes or until golden brown and a toothpick inserted into the center comes out with moist crumbs.
pumpkin coffee cake sliced into squares on a marble board

What makes this 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 notes

  • Pumpkin coffee cake will keep in an air tight container at room temperature for up to 3-5 days.
  • Make your own oat flour or use your favorite store bought brand.
pumpkin coffee cake stacked up on a marble board

See all of my Breakfast recipes for more inspiration.

More pumpkin recipes you’ll love!

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

pumpkin coffee cake stacked up on a marble board

Pumpkin Oat Pecan Coffee Cake

Pumpkin Coffee Cake is soft, fluffy and packed with the cozy flavors of pumpkin spice! There's no refined sugar, it's dairy and gluten-free and it's topped with a crunchy oat pecan streusel!
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Ingredients

For the coffee cake:

  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil melted; sub with your favorite oil
  • 1/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 3/4 cup homemade pumpkin purée substitute with store bought pumpkin puree
  • 2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon homemade pumpkin pie spice substitute with store bought
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the streusel:

  • 1/2 cup old fashioned 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 coconut oil melted

Instructions 

Prepare the cake:

  • Preheat the oven to 350 degrees and grease an 8×8" square baking dish with cooking spray.
  • In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
    2 large eggs, 3/4 cup coconut sugar, 1/4 cup coconut oil, 1/4 cup unsweetened almond milk, 3/4 cup homemade pumpkin purée
  • 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. Pour the batter into the prepared pan and spread evenly.
    2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon homemade pumpkin pie spice, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon

Prepare the Streusel:

  • 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.
    1/2 cup old fashioned rolled oats, 1/2 cup chopped pecans, 1/4 cup coconut sugar, 1 teaspoon ground cinnamon, pinch of salt, 1/2 cup coconut oil, 1/2 cup oat flour
  • 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. Cool the cake on a wire rack, then slice, serve and enjoy!

Notes

  • Coffee cake will keep in an air tight container at room temperature for up to 3-5 days.
  • Make your own oat flour or use your favorite store bought brand.

Nutrition

Serving: 1g, Calories: 326kcal, Carbohydrates: 33g, Protein: 6g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 31mg, Sodium: 215mg, Potassium: 167mg, Fiber: 3g, Sugar: 10g, Vitamin A: 2428IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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