Morning Pumpkin Coffee Cake

The start to a gourd day

Photo: Veselova Elena / Getty Images

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This streusel-topped treat tastes so rich, no one will guess it’s chock-full of good-for-you ingredients such as oats and whole-wheat pastry flour.


More Related Recipes to Try Next:
Gluten-Free Pumpkin Bread
Pumpkin Golden Milk Smoothie
Pumpkin Hummus

Pumpkin Coffee Cake



Coffee cake

  • 2 cups whole-wheat pastry flour or all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 Tbs. baking powder
  • 1 Tbs. ground cinnamon
  • 11/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 1/2 cups sugar
  • 3 large eggs, lightly beaten
  • 1 3/4 cups fresh or canned pumpkin puree

Streusel topping

  • 1/2 cup whole-wheat pastry flour or all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup sugar
  • 1/4 cup packed light brown sugar
  • 4 Tbs. butter, melted


1. To make Coffee Cake: Preheat oven to 350°F. Coat 10-inch square pan with nonstick spray.

2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg, and salt in large bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin into butter mixture. Gradually stir flour mixture into pumpkin mixture. Spread in pan.

3. To make Streusel Topping: Mix all ingredients together until crumbly. Spread on coffee cake. Bake 1 hour, or until toothpick comes out clean. Cool at least 10 minutes, then slice into squares, and serve.

Nutrition Information

  • Calories 404
  • Carbohydrate Content 64 g
  • Cholesterol Content 86 mg
  • Fat Content 15 g
  • Fiber Content 5 g
  • Protein Content 7 g
  • Saturated Fat Content 8 g
  • Sodium Content 306 mg
  • Sugar Content 33 g

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