Gluten Free Pumpkin Crumb Cake

In a large bowl stir together krusteaz gluten free cinnamon crumb cake and muffin mix water oil eggs pumpkin and pumpkin pie spice.

Gluten free pumpkin crumb cake.

Pumpkin crumb cake gluten free ingredients. Preheat oven to 350f. Gluten free pumpkin cake recipe. This gluten free pumpkin cake recipe only uses one bowl a few measuring cups and spoons a whisk and a 9 13 baking pan.

1 and 3 4 cups oat flour labeled gluten free 1 teaspoon baking soda 2 teaspoons cinnamon 1 4 teaspoon nutmeg 1 4 teaspoon cloves 3 4 teaspoon salt 2 eggs 3 4 cup sugar 1 2 cup firmly packed light brown sugar 1 can pumpkin puree. This pumpkin cake is soft sweet moist and the best healthy fall breakfast. Lightly grease an 8x8 baking pan with non stick cooking spray. Stir cake mix and butter together in a large bowl.

1 2 cup pure pumpkin. First make the muffins. It is gluten free paleo friendly grain free with low carb keto sweetener options. For longer storage freeze muffins with or without icing for up to 3 months.

In a large mixing bowl whisk to combine the dry ingredients. It takes less than 15 minutes to whip up and it bakes in under 40 minutes making it simple with minimal cleanup. Combine the dry ingredients flours pumpkin pie spice baking soda and salt in a small bowl and the wet ingredients sugar pumpkin cashew butter eggs vanilla and almond milk in a medium sized bowl. Preheat the oven to 350ºf.

Spoon half of. Allow to thaw overnight in the refrigerator then bring to room temperature or warm up in the microwave if desired. Lightly grease an 8x8 baking pan with non stick cooking spray. Topping 1 2 cup dark brown sugar 1 3 cup gluten free all purpose flour 1 3 gluten free oats 1 2 tsp ground cinnamon 4 tbsp cold butter 2 1 2 cups gluten free all purpose flour.

A perfectly spiced pumpkin streusel cake topped with a cinnamon pecan crumble and dairy free vanilla icing. Spoon half of batter into the pan and spread evenly. Stir in 1 cup pecans. Mix pumpkin puree evaporated milk eggs sugar cinnamon nutmeg and allspice together in a large bowl.

Sprinkle remaining 1 cup pecans on top. Line a muffin tin with paper or silicone muffin liners. 3 teaspoons pumpkin pie spice. Sprinkle half of the cinnamon topping over batter.

Light brown sugar brown rice or sorghum flour almond or hazelnut flour tapioca starch cornstarch baking powder baking soda xanthan gum sea salt cinnamon and nutmeg. Spread into the prepared baking pan. Preheat the oven to 350 f. In a large bowl stir together krusteaz gluten free cinnamon crumb cake and muffin mix water oil eggs pumpkin and pumpkin pie spice.