Name: Pumpkin Coffee Cake with Oat Pecan Streusel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: American

Flavor the Moments Verified

August 11, 2025

18 Ingredients

MEDIUM

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!

Pumpkin Coffee Cake with Oat Pecan Streusel

Pumpkin Coffee Cake with Oat Pecan Streusel cover

From the Cook

1/6

Pumpkin Coffee Cake with Oat Pecan Streusel

Flavor the Moments Verified

Ingredients

servings

WarningEggs and 4 other allergens identified

Instructions

This recipe also lives on Flavor the Moments.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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.

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:

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.

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!