Thankfully, it’s a pumpkin keto coffee cake that is not only low in carbs, but it’s gluten-free too! It features a delicious streusel topping that will make your taste buds think you’ve cheated on keto. Enjoy all the fall flavors in a moist pumpkin cake. Thaw overnight in the refrigerator.Keto pumpkin streusel coffee cake is the delicious result of combining a low-carb streusel coffee cake with pumpkin puree. Yes! Freeze the entire cake, or individual slices, wrapped well, for up to 3 months. If you slice into it warm, it might fall apart on you! Storing leftovers:īecause of the custard-like nature of the pumpkin filling, leftovers need to be store in refrigerator and consumed within 3 days. The pumpkin filling will continue to set up after it’s out of the oven. Why does the cake need to be cool before serving? This is the hardest step! Allow the cake to cool COMPLETELY before slicing and serving. Use a skewer inserted in the middle to see if it’s done, it should come out clean.ħ. Bake the crumb cake at 350 degrees in a preheated oven for 45-50 minutes. Sprinkle this evenly on top of the pumpkin pie filling in the baking dish.Ħ. You should be able to mound it together in your hands, but it should break apart into crumbs easily. The final layer is the crumb topping! Grab the bowl with the reserved crust dough. You can even tap the dish lightly on the counter top to distribute it evenly over the dough.ĥ. Use a spatula if needed to spread the filling all the way to the edges. Pour this mixture over top of the crust dough in the baking dish. Blend well with a hand mixer until all the ingredients come together.Ĥ. We need to make the pumpkin pie filling next! If you’ve made pumpkin pie before, this step might sound familiar! In a large mixing bowl, add in the pumpkin puree, sugar, remaining eggs, evaporated milk, allspice, and cinnamon. Using your hands, press it to spread into the entire bottom of the dish. Transfer the cake mix mixture into the bottom of the baking dish. Spray a 9 x 13 long baking dish with non stick spray. Stir this mixture well – it will have the consistency almost of play doh! Reserve 2/3 cup of this mixture for the topping later (just place it in another bowl for now).Ģ. Add in the dry cake mix and the melted butter. First, whisk one egg in the bottom of a medium sized mixing bowl. The first layer we need to make is the crust.Just ignore the other ingredients and directions on the back of the cake mix box for this recipe. No! You’ll only be using the dry cake mix. Do I need the ingredients from the back of the cake mix box? If you do this and it’s successful, please leave it in the comment section below being sure to include what sugar substitute you used. You could try to use any sugar substitute that measures that same as granulated sugar. Note that this cake is made in layers, so you’ll be using some of these ingredients twice! What’s in this recipe?įor this crumb cake, you’ll need yellow cake mix, melted butter, eggs, pumpkin puree, evaporated milk, sugar, cinnamon, allspice, and flour. That should work fine! If you use it in place of canned pumpkin puree in other recipes, it will be fine in this one as well. I wouldn’t substitute it because the result would be way too sweet, since canned pumpkin pie filling already has sugar in the mix. You’ll need just the pumpkin puree for this recipe. Make this the night before and you’ll have a wonderful slice to enjoy with your coffee before making your feast, yum!ĭo I need pumpkin pie filling or pumpkin puree? This one is absolutely perfect for hosting a fall brunch, or enjoying for breakfast on Thanksgiving morning. This pumpkin crumb cake combines delicious pumpkin pie filling in between sweet crumb cake. We absolutely love anything pumpkin pie related in this household. This is a fall coffee cake that is a must make for friends and family every year! A delicious Pumpkin Crumb Cake recipe with a yellow cake mix crust, pumpkin pie filling, and sweet brown sugar topping.
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