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pumpkin coffee cake stacked up on a marble board
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time45 minutes
Additional Time0 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 326kcal
Author: Marcie

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 8x8" 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