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This light, fluffy, and moist Oatmeal Pumpkin Breakfast Cake comes with a delicious cinnamon streusel topping for the ultimate celebration of fall! Made with oats instead of flour and naturally sweetened, it is a lower sugar alternative that is fit for breakfast!
I’ve made a lot of pumpkin desserts in my day, but I do declare that this pumpkin breakfast cake may be one of my all-time favorites.
It’s moist, it’s fluffy, it’s perfectly sweet, it is generously spiced and even comes with the yummiest streusel topping. One slice is so satisfying because the oats are filling and the flavor leaves nothing to be desired!
Now, full disclosure: I typically eat 30 grams of protein or more for breakfast every single day, so for me, enjoying a slice of this cake for breakfast also involves a side of Greek yogurt, cottage cheese, or eggs to start the day with plenty of protein too.
That said, there are no restrictions on when you must enjoy this pumpkin cake, as it is lovely for dessert or an afternoon snack too. Pair it with a mug of coffee or tea for cozy time!
If you follow a grain-free diet, make my Pumpkin Coffee Cake recipe, which is made with almond flour and a similar concept to this recipe.
The simple ingredients are straightforward and easy to find at any grocery store. Plus, there is always room for ingredient swaps. Let’s discuss!
Ingredient Notes:
Quick Oats: I swap out all-purpose flour for oats to make this a whole grain cake, worthy of calling breakfast. The texture still turns out light and fluffy with moist crumbs, and you’d never guess it is made with oats!
You can also use rolled oats or old fashioned oats, although I have found that quick oats generate a lighter texture. I use gluten-free sprouted oats to make gluten-free pumpkin streusel cake.
Canned Pumpkin Puree: Pureed pumpkin adds moisture and pumpkin flavor to the cake. Plus, it brings fiber, potassium, Vitamin A, and Vitamin C! Be sure to read the ingredient label on the can. Aim for pumpkin only, not pumpkin pie filling, which includes other ingredients.
Eggs: For the optimal texture, three eggs go into the batter. They help the cake batter rise to its fluffiest potential.
Pure Maple Syrup: The sweetener here. Not only does pure maple syrup sweeten the cake, it also adds moisture and a slight maple flavor, which pairs magically with the pumpkin spice flavor theme.
Avocado Oil: Here for flavor! Some form of fat is necessary in cake recipes for rich flavor and moisture. I like using avocado oil because it has a neutral flavor, is full of omega-3 fatty acids, and ensures the cake stays moist.
Olive oil, melted coconut oil or melted butter works too.
Fresh Ginger: A little spice from fresh ginger makes the cake taste like an explosion of fall! You can skip it if you don’t like ginger, or swap it out for ½ teaspoon of dried ginger.
Pumpkin Pie Spice: The key ingredient that tells your taste buds, “we’re eating a pumpkin treat!” Pumpkin pie spice combines ground cinnamon, nutmeg, ginger, allspice and cloves for a big infusion of warmth. You can add even more if you’d like!
Vanilla Extract: A splash of vanilla brings added warmth for feel-good vibes.
Baking Powder: The leavening agent that helps the cake batter rise.
Sea Salt: Don’t forget to add the salt, as it enhances all of the flavors for the absolute best results!
Streusel Topping Ingredients:
Flour: Use gluten-free all-purpose flour, regular all-purpose flour, oat flour, or almond flour to make the streusel topping. If using almond flour, increase the amount to ⅔ cup. I use a gluten-free flour blend for the topping.
Ground Cinnamon: Cinnamon adds that delightful warm spice to the topping, which gives it a sort of coffee cake vibe.
Butter: Some sort of fat is needed to combine all of the ingredients together to coax them to stick. I love the flavor of butter because it brings a creamy essence, but avocado oil or coconut oil work too.
Coconut Sugar or Brown Sugar: Choose your favorite granulated sweetener to sweeten the streusel crumb topping. I like using coconut sugar, but regular cane sugar or sugar-free sweetener works too.
Raw Pecans: A little nutty crunch brings a fun texture to the cake.
Sea Salt: A pinch of salt enhances all of the flavors.
Recipe Customizations:
- Swap the pecans for walnuts, or go nut-free.
- Rather than using oats, you can use 2 cups of gluten-free all-purpose flour or regular all-purpose flour. If you go this route, I also recommend adding 3-4 tablespoons of milk (any kind of milk works). 2 cups of oat flour works too.
- If you don’t have pumpkin pie spice on hand, you can swap it out for ground cinnamon.
- Use mashed or pureed sweet potatoes instead of pumpkin if you prefer.
- Make a sweet glaze by combining 1 cup of powdered sugar with 2 tablespoons of water. Drizzle liberally over the cake for a sweeter treat.
How to Make Pumpkin Breakfast Cake:
Preheat the oven to 350 degrees Fahrenheit. Line an 8” x 8” square cake pan with parchment paper. Note: An 8-inch round cake pan works too!
Blend the oats, baking powder, pumpkin spice and salt in a food processor or a blender for 1-2 minutes, or until the oats are finely chopped and a substance resembling a flour forms.
Add the remaining ingredients for the cake to the food processor and process until everything is mixed together and a smooth cake batter forms.
In this sense, the dry ingredients and wet ingredients get blended at the same time for the easiest prep.
Pour the pumpkin cake batter into the prepared pan.
Stir all of the ingredients for the streusel topping in a small bowl until well combined.
Sprinkle the streusel crumbs on top of the batter. This doesn’t need to look perfect, but try to distribute the topping mixture fairly evenly.
Bake cake on the center rack of the preheated oven for 32 to 35 minutes, or until the cake tests clean. Insert a digital thermometer into the center of the cake. It is ready if it reads 190 degrees Fahrenheit or higher.
Allow the cake to cool for at least 1 hour, ideally to room temperature, before slicing and serving. You can slice it before then, but the slices won’t come out as clean if the cake is still warm.
Enjoy as is, or with a scoop of vanilla ice cream for a more decadent treat! The cake tastes even better the next day once the flavors have had time to develop, so feel free to bake it in advance!
Storage Options:
- Room Temperature: Cover the cake pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Transfer the leftover cake to an airtight container or a zip lock bag and refrigerate for up to 5 days.
- Freezer: Freeze any remaining cake in a large freezer bag or ziplock for up to 2 months.
Recipe Tips
- Use the rest of the canned pumpkin purée to make Pumpkin Snickerdoodles or my No-Bake Pumpkin Oatmeal Cups.
- Rather than blending all of the ingredients, you mix everything in a large bowl once you have your oat flour.
Whether you enjoy a sweet treat to celebrate everyday living, or you’re looking for something tasty to share with guests, this pumpkin crumb cake has you covered!
The warm spices and buttery streusel topping are reminiscent of classic coffee cake, a joyous celebration of pumpkin season.
If you’re craving more pumpkin inspiration, also try some of these reader favorites!
More Pumpkin Recipes:
- Pumpkin Crisp
- Almond Flour Pumpkin Scones
- Pumpkin Waffles
- Paleo Pumpkin Pie Bars
- Pumpkin Chocolate Cake
- Flourless Pumpkin Brownies
Pumpkin Breakfast Cake with Streusel Topping
Ingredients
- 2 ¼ cups quick oats
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ¾ tsp sea salt
- 3 large eggs
- 1 cup pumpkin puree
- 2/3 cup avocado oil*
- ½ cup pure maple syrup
- 1 Tbsp fresh ginger, peeled and grated
- 2 tsp pure vanilla extract, optional
Streusel Topping:
- 4 Tbsp melted butter , or avocado oil
- ⅓ cup gluten-free all-purpose flour , or regular all-purpose flour
- 3 Tbsp coconut sugar
- ¼ cup pecans, chopped
- 1 Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8” x 8” square cake pan with parchment paper. Note: An 8-inch round cake pan works too!
- Blend the oats in a food processor or a blender for 1-2 minutes, or until the oats are finely chopped and a substance resembling a flour forms.
- Add the remaining ingredients for the cake to the food processor and process until everything is mixed together and a smooth cake batter forms.
- Pour the pumpkin cake batter into the prepared pan.
- Stir all of the ingredients for the streusel topping in a small bowl until well combined. Sprinkle the streusel crumbs on top of the batter. This doesn’t need to look perfect, but try to distribute the topping mixture fairly evenly.
- Bake cake on the center rack of the preheated oven for 32 to 35 minutes, or until the cake tests clean. Insert a digital thermometer into the center of the cake. It is ready if it reads 190 degrees Fahrenheit or higher.
- Allow the cake to cool for at least 1 hour, ideally to room temperature, before slicing and serving. You can slice it before then, but the slices won’t come out as clean if the cake is still warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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