![]() ![]() Pumpkin crumb cake with a cream cheese filling for breakfast? Oh yes. The best part about this crumb cake? It’s totally acceptable for breakfast. In a separate bowl whisk together pumpkin puree, evaporated milk, egg and vanilla. Using a fork, lightly mix in the flour until crumbles form. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. In a large bowl whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Preheat the oven to 350☏ (177☌) and grease a 9×13 inch baking pan or line with parchment paper. I suggest using a springform pan for this recipe as well, since it makes it much easier to remove it without a huge mess. Preheat oven to 350 degrees and grease or line a 9X9 or 8X8 pan with parchment. Once it’s done baking I let it cool for about 15-20 minutes before removing it from the pan. Sounds like a lot, right? I promise it’s not. Then comes the layering, you’ll start with half of the pumpkin cake batter, then the cream cheese filling, the rest of the pumpkin cake batter, then the crumb topping. Lastly, you’ll mix up the cake batter which comes together pretty quickly. Cake mix combined with butter, egg, water, and oil. 1 1/2 cups flour or 1 1/3 cup GF 1:1 flour blend. How To Make pumpkin spice crumb cake 9x13 baking pan sprayed with non-stick spray. 1/3 cup melted refined coconut oil or canola oil. Then comes the filling, a simple mixture of cream cheese, sugar, one egg, and a bit of vanilla. RECIPE Pumpkin Crumb Cake: Cake ingredients: 3 flax eggs, 3 Tbsp ground flax seeds soaked in 9 Tbsp warm water. I start by making the crumb topping and then refrigerating it until I’m ready to top the cake. The ingredient list may seem long, but some of the ingredients repeat themselves so don’t be alarmed. I remembered a few readers mentioning how much they loved the cream cheese filling in these zucchini muffins and then it struck me.Īdd a cream cheese filling to the crumb cake. This past weekend, I had plans to make a pumpkin crumb cake, but I felt like it needed something else. Stir in the melted butter, then gently mix the flour using a fork. This Pumpkin Cream Cheese Crumb Cake is perfect for breakfast or dessert!Įver since I made these pumpkin cupcakes with cream cheese frosting, I’ve been thinking of new ways to combine pumpkin and cream cheese again. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Pumpkin crumb cake with a cream cheese filling in the center.
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