Autumn Coffee Cake with Pumpkin and Pecans

Autumn Coffee Cake with Pumpkin and Pecans

Prep time:  10 mins
Cook time:  20 mins
Total time:  30 mins

Serves: 9 servings

A low fat coffee cake chock full of pumpkin and topped with a pecan oat crumb mixture. It's a winner any morning, but especially great for an autumn treat.

Ingredients

• dry ingredients:
• 1 cup whole wheat pastry flour
• ¾ teaspoon stevia (Nu-stevia brand)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• wet ingredients:
• ¾ cup pureed pumpkin
• ½ cup unsweetened nondairy milk
• 1 tablespoon ground flax seeds mixed with 2 tablespoons water
• topping ingredients:
• ½ cup pecans
• ¼ cup brown sugar
• ¼ cups oats
• 1 to 2 tablespoons olive oil

Instructions

1. Preheat oven to 350 degrees. Oil an 8 by 8 baking pan.
2. Mix the wet ingredients together in one bowl and the dry ones in a different one.
3. Add all the topping ingredients to a food processor and process until it's the perfect size for a crumb topping.
4. Mix the wet with the dry and spread the mixture into the oiled pan. Sprinkle topping evenly over the coffee cake.
5. Bake for 25 minutes or until a knife comes out clean.

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