![['A slice of Healthy Pumpkin Streusel Coffee Cake with a crumbly top, showing moist pumpkin layers.', 'Close-up side view of Healthy Pumpkin Coffee Cake revealing the streusel topping and pumpkin texture.', 'Juicy slice of pumpkin coffee cake on a plate, showcasing a golden streusel crust and pumpkin filling.', 'A vibrant piece of Healthy Coffee Cake, highlighting the spices and pumpkin ingredients in the cake.']](https://snacknova.com/wp-content/uploads/2026/07/healthy-pumpkin-coffee-cake_1_U1.webp)
Healthy Slow Cooker Pumpkin Streusel Coffee Cake
A delicious and wholesome coffee cake made in the slow cooker, featuring pumpkin and a crunchy streusel topping.
Ingredients
Crumb Topping
- 0.75 cup old-fashioned rolled oats
- 0.25 cup whole wheat pastry flour or gluten-free flour
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup
- 2 tbsp unsalted butter, melted and cooled slightly
Cake
- 2 cups whole wheat pastry flour or gluten-free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 large egg white
- 1 tbsp vanilla extract
- 1 cup pumpkin purée
- 1 tsp lemon juice or distilled white vinegar
- ⅓ cup pure maple syrup
Instructions
- Line the slow cooker with foil and spray with nonstick spray.
- Prepare the crumble by mixing oats, flour, cinnamon, maple syrup, and butter.
- Mix dry ingredients for the cake; then combine wet ingredients and pumpkin, then combine with dry.
- Pour batter into slow cooker, sprinkle crumble on top, press gently.
- Cover and cook on low for 2 hours 15 minutes, then cool before serving.
Notes
Use gluten-free flour for a gluten-free version.