Healthy Slow Cooker Pumpkin Streusel Coffee Cake

Why You’ll Love This Recipe

I like this recipe because it’s simple, comforting, and versatile. The pumpkin adds natural sweetness and moisture, while the streusel topping gives it that irresistible bakery-style texture. I can make it gluten-free, dairy-free, or even vegan with a few easy swaps. Plus, it’s not overly sweet, which makes it perfect for mornings when I want a warm and hearty start to the day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crumb topping:

• ¾ cup old-fashioned rolled oats

• ¼ cup whole wheat pastry flour (or gluten-free if needed)

• 1 teaspoon ground cinnamon

• 2 tablespoons pure maple syrup

• 2 tablespoons unsalted butter, melted and slightly cooled

For the cake:

• 2 cups whole wheat pastry flour (or gluten-free if needed)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 ½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

• 1 tablespoon unsalted butter, melted and slightly cooled

• 1 large egg white

• 1 tablespoon vanilla extract

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 teaspoon lemon juice or distilled white vinegar

• ⅓ cup pure maple syrup

Directions

1. I line the inside of a 5-quart slow cooker with foil and coat it lightly with nonstick cooking spray, making sure the rim is clean so the lid seals properly.

2. For the streusel, I whisk together oats, flour, and cinnamon, then stir in maple syrup and butter until no dry bits remain.

3. For the cake, I whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. In another bowl, I whisk together butter, egg white, and vanilla, then mix in pumpkin purée. I add the lemon juice and maple syrup, then stir until smooth. Finally, I gradually mix in the flour mixture until just incorporated.

4. I spread the batter evenly in the slow cooker, sprinkle the streusel topping over it, and press gently so it sticks.

5. I cover and bake on low for about 2 hours and 15 minutes. Once done, I turn off the slow cooker and let the cake rest for 10 minutes before lifting it out with the foil. I transfer it to a wire rack, slide out the foil, and let it cool completely before slicing.

Servings and timing

This recipe makes about 9 servings. It takes 15 minutes to prep and about 2 hours 15 minutes to cook in the slow cooker. If I bake it in the oven, it takes 35–45 minutes at 350°F.

Variations

I sometimes swap maple syrup with honey or agave for a different flavor. If I want it richer, I use white whole wheat flour or all-purpose flour instead of whole wheat pastry flour. For a gluten-free version, I use a store-bought gluten-free flour blend or the suggested homemade mix. If I want it dairy-free or vegan, I replace the butter with coconut oil or vegan butter and add a little extra pumpkin purée in place of the egg white.

storage/reheating

I wrap leftovers tightly in foil or plastic wrap and keep them in the refrigerator for up to 4 days. To reheat, I microwave slices for about 20–30 seconds or warm them in the oven at 300°F until soft and fragrant again.

FAQs

Can I bake this in the oven instead of a slow cooker?

Yes, I bake it at 350°F in a foil-lined 9-inch square pan for 35–45 minutes, until a toothpick comes out clean.

Can I make this vegan?

Yes, I use vegan butter or coconut oil and add extra pumpkin purée instead of the egg white.

Can I make it gluten-free?

Yes, I use a gluten-free flour blend and certified gluten-free oats for the topping.

Is this coffee cake very sweet?

No, it’s lightly sweetened, which makes it perfect for breakfast. If I want it sweeter, I increase the maple syrup to ½ cup.

Can I freeze pumpkin streusel coffee cake?

Yes, I wrap slices tightly and freeze them for up to 2 months. I thaw overnight in the refrigerator before reheating.

Conclusion

This healthy slow cooker pumpkin streusel coffee cake is one of my go-to fall recipes. I love how it fills the kitchen with warm pumpkin spice aromas and comes out perfectly soft and moist every time. Whether I enjoy it for breakfast with coffee or as a cozy dessert, it’s always a crowd-pleaser. With easy variations and make-ahead options, it’s a recipe I can count on all season long.