Gluten Free Pumpkin Crumb Cake

Preheat the oven to 350ºf.

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. First make the muffins. This pumpkin cake is soft sweet moist and the best healthy fall breakfast. In a large mixing bowl whisk to combine the dry ingredients.

Pumpkin crumb cake gluten free ingredients. Line a 9 inch deep cake pan or baking dish with a piece of parchment paper. Line a muffin tin with paper or silicone muffin liners. Spoon half of.

Gluten free pumpkin cake recipe. 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. 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.

3 teaspoons pumpkin pie spice. It is gluten free paleo friendly grain free with low carb keto sweetener options. This gluten free pumpkin cake recipe only uses one bowl a few measuring cups and spoons a whisk and a 9 13 baking pan. Allow to thaw overnight in the refrigerator then bring to room temperature or warm up in the microwave if desired.

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 oven to 350f. In a large bowl stir together krusteaz gluten free cinnamon crumb cake and muffin mix water oil eggs pumpkin and pumpkin pie spice. Lightly grease an 8x8 baking pan with non stick cooking spray.

1 2 cup pure pumpkin. Preheat the oven to 350 f. 1 package cinnamon topping included in box preheat oven to 350f. 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.

For longer storage freeze muffins with or without icing for up to 3 months. Sprinkle remaining 1 cup pecans on top. 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. It takes less than 15 minutes to whip up and it bakes in under 40 minutes making it simple with minimal cleanup.

Spoon half of batter into the pan and spread evenly. Crumble evenly over the pumpkin mixture. Stir cake mix and butter together in a large bowl. Sprinkle half of the cinnamon topping over batter.