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Pumpkin Coffee Cake with Oat Pecan Streusel
Enjoy the warm flavors of fall with this soft, fluffy Pumpkin Coffee Cake! The chewiness of the oats and the crunchiness of the pecans takes this pumpkin coffee cake over the top. 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!
Ingredients
For the coffee cake
For the streusel
Instructions
Prepare the cake:
- Step 1
Preheat the oven to 350 degrees and grease an 8×8" square baking dish with cooking spray.
- Step 2
In a large bowl, whisk the eggs, sugar and oil vigorously until frothy, then whisk in the pumpkin and almond milk until combined.
- Step 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. Pour the batter into the prepared pan and spread evenly.
Prepare the Streusel:
- Step 4
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.
- Step 5
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!
Tips & Tricks
Per serving
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