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slice of Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake showing streusel.

Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake

This might be the PERFECT fall coffee cake - for bake sales, guests, host gifts...we like discovering excuses to make it!

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 14 Servings
Calories: 272 kcal
Author: Dédé Wilson

Ingredients:

Brown Sugar Spiced Streusel:

Pumpkin Gingerbread Coffee Cake:

Preparation:

  1. Position rack in middle of oven. Preheat oven to 350°F (180°C). Coat the inside of a 9-inch (23 cspringform pan with nonstick spray; set aside.
  2. For the Streusel: Mash together all of the streusel ingredients, except the pecans, in a small bowl. I like to start with a fork and then get in their with my fingers. The mixture should feel like wet sand, then mix in the chopped pecans; set aside.

  3. For the Coffee Cake: Whisk together the flour, baking powder, baking soda and salt in a large mixing bowl to aerate and combine; set aside, making a well in the center.

  4. In a separate bowl, whisk together the melted butter, sugars and molasses until well blended. Whisk in the spices, the canned pumpkin and then the eggs one at a time until everything comes together.
  5. Scrape the pumpkin mixture on top of the dry mixture and whisk together until blended well and combined. Scrape batter into prepared pan and level the top. Scatter streusel evenly over the top.
  6. Bake for 30 minutes, then cover with aluminum foil to keep the cake from browning too quickly and bake for about 20 minutes more or until a toothpick tests clean when inserted in the center of the cake. Cool cake on rack for at least 10 minutes, then unmold from springform pan. Cake may be served warm or cool to room temperature. Cake may be wrapped in foil and stored at room temperatures for up to 2 days.

Notes:

Tips

  • If you do not have a 9-inch (23 cm) round springform pan, make this cake in a 9-inch (23 cm) square pan. Cool completely. Do not unmold. Simply cut squares of the cake directly in the pan and lift out with a spatula.
Nutrition Facts
Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake
Amount Per Serving
Calories 272 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 141mg6%
Potassium 62mg2%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 32g36%
Protein 2g4%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.