Gluten Free Pumpkin Crumb Cake

Line a muffin tin with paper or silicone muffin liners.

Gluten free pumpkin crumb cake.

3 teaspoons pumpkin pie spice. It takes less than 15 minutes to whip up and it bakes in under 40 minutes making it simple with minimal cleanup. It is gluten free paleo friendly grain free with low carb keto sweetener options. 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.

Line a 9 inch deep cake pan or baking dish with a piece of parchment paper. Gluten free pumpkin cake recipe. Stir cake mix and butter together in a large bowl. Sprinkle half of the cinnamon topping over batter.

Spoon half of batter into the pan and spread evenly. Sprinkle remaining 1 cup pecans on top. A perfectly spiced pumpkin streusel cake topped with a cinnamon pecan crumble and dairy free vanilla icing. Lightly grease an 8x8 baking pan with non stick cooking spray.

Spoon half of. 1 2 cup pure pumpkin. Stir in 1 cup pecans. In a large mixing bowl whisk to combine the dry ingredients.

In a large bowl stir together krusteaz gluten free cinnamon crumb cake and muffin mix water oil eggs pumpkin and pumpkin pie spice. Preheat the oven to 350ºf. 1 package cinnamon topping included in box preheat oven to 350f. Pumpkin crumb cake gluten free ingredients.

Mix pumpkin puree evaporated milk eggs sugar cinnamon nutmeg and allspice together in a large bowl. Lightly grease an 8x8 baking pan with non stick cooking spray. This gluten free pumpkin cake recipe only uses one bowl a few measuring cups and spoons a whisk and a 9 13 baking pan. For longer storage freeze muffins with or without icing for up to 3 months.

Spread into the prepared baking pan. In a large bowl stir together krusteaz gluten free cinnamon crumb cake and muffin mix water oil eggs pumpkin and pumpkin pie spice. Preheat oven to 350f. 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.

Crumble evenly over the pumpkin mixture. 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 350 f. This pumpkin cake is soft sweet moist and the best healthy fall breakfast.