Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake

Name: Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake
Total time: 60 min
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 teaspoon cinnamon; 1 cup (220 g) pure, unsweetened canned pumpkin, (such as Libby's); 2 large eggs, (at room temperature)

www.fodmapeveryday.com

Our Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake just might be THE perfect fall coffee cake: brown sugar, butter, pecans, pumpkin, molasses & spices!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Cooking tools:

Springform pan
Oven
Nonstick spray
Fork
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Measuring cup
Measuring spoon
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Aluminum foil
Toothpick
Cooling rack

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 teaspoon cinnamon
1 cup (220 g) pure, unsweetened canned pumpkin, (such as Libby's)
2 large eggs, (at room temperature)