Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake - FODMAP Everyday

Ingredients

• ¼ cup (54 g) firmly packed light brown sugar
• ¼ cup (50 g) sugar
• ¼ cup (36 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
• 3 tablespoons unsalted butter, (softened)
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• ¾ cup (75 g) pecan halves, (chopped)
• 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour,
• 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 5 tablespoons unsalted butter, (melted)
• 2/3 cup (141 g) firmly packed light brown sugar
• 2/3 cup (131 g) sugar
• ¼ cup (60 ml) unsulphured molasses; (not blackstrap)
• 1 teaspoons cinnamon
• 1 cup (220 g) pure, unsweetened canned pumpkin, (such as Libby's)
• 2 large eggs, (at room temperature)