I’m a sucker for streusel topped anything, especially if pumpkin is involved!
I made a different pumpkiny recipe using coconut flour a little while ago, and I was worried that this would be repetitive and taste the same. But it doesn’t!! While the other recipe is definitely dense and moist like portable pumpkin pie bars, this one is decidedly more cakey and light. Plus you can do no wrong when topped with healthy streusel!
Pumpkin Streusel Coffee Cake
1 cup pumpkin puree
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/3 cup honey or maple syrup
2 tbsp melted coconut oil
1/2 cup oats
1/4 cup flour*
1/8 cup raw walnuts, chopped
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla
3 tbsp coconut sugar or brown sugar
1/4 cup coconut oil, melted
Preheat the oven to 350 degrees.
In a food processor, add all of the cake ingredients and turn the processor on for about 30 seconds, until all of the ingredients have come together to make an even batter.
Spray a 9×9 glass baking dish with non-stick spray, then spoon the cake batter into the baking dish. Smooth it out into an even layer.
In a small bowl, toss together all of the streusel ingredients except the coconut oil. Drizzle in the melted coconut oil and mix until the mixture comes together and resembles coarse crumbs. Scatter the streusel over the cake in an even layer.
Bake for 30 minutes, then cover the pan with a piece of foil to prevent the top from burning.
Bake for another 10 minutes with the foil on top.
After the total of 40 minutes in the oven, remove from the oven and let the cake cool before cutting into it.
*You can use white whole wheat flour, AP flour, or almond flour