Learn how your comment data is processed. Save my name, email, and website in this browser for the next time I comment. You will need to use pure pumpkin for this recipe, not pumpkin pie filling. I used cake flour for this recipe so the cake would have a finer crumb and tender texture, but you can also use all-purpose flour. In a large bowl, place your eggs, and sugar, whisk to combine. In a second medium bowl, mix low-FODMAP flour, xanthan gum, baking powder, baking soda, pumpkin pie spice and salt. Place in the fridge until you are ready to add it. Enjoy!Ī Few Cook’s Notes for Pumpkin Crumb Snack Cake Recipe: Add the optional pecans or walnuts and mix again lightly. This cake works perfectly for breakfast with your coffee or tea or as a dessert, plain or with a side of vanilla ice cream. In a standing mixer, mix together the oil, sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Using a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until combined. It’s a simple combination of flour, brown sugar, granulated sugar, cinnamon and butter and always makes any cake extra special. Preheat oven to 425 degrees and line a cupcake pan with cupcake liners. I decided to use cake flour instead of all-purpose flour to give the cake a fine crumb and a nice tender texture.Īnd I had to go with a crumb topping because you know it’s something I absolutely can’t resist. In a separate bowl, stir together cake mix, pecans, and melted butter. In a bowl, whisk together pumpkin, evaporated milk, eggs, sugar, and salt pour the mixture into the prepared pan. It’s a moist pumpkin cake made with double the pumpkin. Lightly grease a 13- x 9-inch metal baking pan with cooking spray. I shared this snack cake with a few neighbors and it was a big hit. Truth be told, I’ve always got a can or two in my pantry for when the craving hits. 4 large eggs 1 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt Pumpkin Filling: 1 cup light brown sugar 1 teaspoon ground cinnamon 1/2. Stir in the melted butter, then gently mix the flour using a fork. It just doesn’t seem fair that it’s really only enjoyed for a few short months of the year. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Why oh why can’t pumpkin be a year round thing? This easy Pumpkin Crumb Snack Cake is my first pumpkin recipe of the season, and surely won’t be my last.
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