![]() ![]() The homemade vanilla icing is dairy-free and makes an easy and delicious finishing touch! It’s full of delicious pumpkin flavor with the most amazing mixture of soft and crumbly streusel. My family loves enjoying a slice of this classic pumpkin spice cake for breakfast on a chilly autumn morning. It’s perfectly spiced with warm and cozy cinnamon and is completely grain-free, gluten-free and paleo-friendly. Looking for a healthy and delicious pumpkin dessert? This easy Pumpkin Cake is one of our favorite desserts to make for fall. PIN HERE for later and follow my boards for more recipe ideas Healthy Pumpkin Cake Recipe It is gluten-free, paleo-friendly, grain-free with low carb keto sweetener options. Otherwise the cake will fall apart when cut.This Pumpkin Cake is soft, sweet, moist and the best healthy fall breakfast! A perfectly spiced pumpkin streusel cake topped with a cinnamon pecan crumble and dairy-free vanilla icing. I suggest cooling the cake in the pan, on a cooling rack, until completely cool! But be sure to cool it for at least for 1 hour.You’ll know it’s done when a toothpick inserted in the middle comes out clean. Start with an extra 5 minutes and keep an eye from there. If you use a glass or ceramic baking pan, you’ll need to increase the baking time. For best results, use a metal or aluminized steel baking pan.This cake is delicious without it, or with a simple dusting of powdered sugar on top. No maple syrup? Omit from the glaze recipe, or skip the glaze all together.Look for classic or mild molasses instead. I don’t suggest using blackstrap molasses because their flavor is intense and overwhelming.The flavor won’t be exactly the same, but it’ll be close. If you don’t have the individual spices called for, use 3 and 1/2 teaspoons of pumpkin pie spice instead.Allergic to pecans? Omit from the recipe or replace with an equal amount of walnuts.Use pure pumpkin puree, not pumpkin pie filling! If you must use pumpkin pie filling, omit all of the spices called for. ![]() Bring your sour cream and eggs to room temperature before you begin baking – at least 30 minutes.Bake until the crumbs are golden brown and a toothpick inserted in the middle comes out clean!.Finally, you’ll sprinkle on those buttery crumbs! Then sprinkle with the filling, being sure to cover all of the batter. Scrape half of the batter into the baking pan.Don’t over mix here or your cake will be dry. Then gently fold in the flour into the bowl and combine. You’ll combine all of the ingredients – except the flour – in a large bowl. Onto making the pumpkin cake batter! This is definitely the most time consuming step, but I promise, it’s not hard.Just cover and set it aside until needed. Again, this step can be made hours before you plan on assembling the cake batter. Feel free to do this step up to an hour before you plan on baking the cake! You’ll want to combine the all-purpose flour, pecans, salt, and light brown sugar in a mixing bowl, then drizzle in the melted butter. The first thing you’ll want to do is make the crumb topping.So without further ado, let’s bake some cake! Let’s Bake Pumpkin Coffee Cake Perfect for a breakfast treat, afternoon snack, or dessert. It’s moist, bursting with pumpkin flavor, and topped with tons of streusel topping. So there’s something for everyone!Īnd we’re kicking this off with this heavenly pumpkin crumb cake. There will be sweet, savory, and snack-y pumpkin recipes. It’s September! And that means I finally have the green light to start sharing all things pumpkin, right?! I sure hope so… because I have not one, but 5(!!!) brand new pumpkin recipes coming for you this month. Delicious with a big mug of coffee or a pumpkin spice latte! Loaded with warm spices and plenty of pumpkin, this homemade pumpkin coffee cake is the perfect cozy recipe to kick off fall baking! The crunchy streusel on top if so buttery, and the sweet glaze is spiked with maple syrup for extra flavor. ![]()
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