Open Arms of Minnesota

Weekly Recipe #275: Slow Cooker Pumpkin Streusel Coffee Cake

Beckie Magnuson, Dietetic Intern [University of Minnesota – The Emily Program]

Photo credit: Sarah R/Flickr

With Thanksgiving right around the corner, desserts are on the mind. What if you could take fall dessert flavors and incorporate them into an easy breakfast treat?
Well, you can, with this slow cooker pumpkin streusel coffeecake! The flavors will remind you of fall, and the ease of using the slow cooker will take the stress away from the oven timer and allow you to enjoy your time with family and friends.

This recipe contains a variety of nutrients from the pumpkin puree, such as vitamins A and E which both promote immunity. It also provides some fiber and is low in calories if you stick with just one or two slices!

Slow Cooker Pumpkin Streusel Coffee Cake

Adapted from

Makes 12 slices


Crumb Topping:

  • ¾ cup old-fashioned oats
  • ¼ cup whole wheat flour
  • 1 tsp. ground cinnamon
  • 2 tbsp. maple syrup
  • 2 tbsp. unsalted butter, melted and cooled slightly


  • 2 cups whole wheat pastry flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 tbsp. brown sugar
  • ¼ tsp. salt
  • 1 tbsp. unsalted butter, melted and cooled slightly
  • 1 large egg white
  • 1 tbsp. vanilla extract
  • 1 cup pumpkin purée (NOT pumpkin pie filling)
  • 1/2 cup walnuts, chopped (optional)
  • 1 tsp. lemon juice or vinegar


  1. Line the inside of a 5-quart slow cooker with foil, and lightly coat with nonstick cooking spray. If any lands on the rim where the lid rests, wipe clean with a paper towel.
  2. To prepare the crumble, whisk together the oats, flour, and cinnamon in a medium bowl. Add in the maple syrup and butter, mixing until completely incorporated and no dry bits remain.
  3. To prepare the cake, whisk together the flour and next 7 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Mix in the pumpkin purée and walnuts. Add in the lemon juice, stirring until fully incorporated. Gradually mix in the flour mixture, stirring just until incorporated.
  4. Spread the cake batter into the prepared slow cooker, and sprinkle the crumb topping over the top. Gently press the crumb topping into the cake batter. Cover and bake on “Low” for 2 hours 15 minutes. Turn off the slow cooker, and let the coffee cake cool in the pot for 10 minutes before pulling it out by gripping the edges of the foil. Place on a wire rack, slide the foil out from underneath, and let the coffee cake cool completely to room temperature before serving.

Nutrition Information:

Per Serving: 110 calories, 4 grams total fat, 2 grams saturated fat, 3 grams protein, 18 grams carbohydrates, 3 grams dietary fiber, 160 mg sodium

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