Healthy Slow Cooker Pumpkin Streusel Coffee Cake

amyshealthybaking.com

Angela Bull

subheading: for the crumb topping:

¾ cup (75g) old-fashioned rolled oats (measured like this and gluten-free if necessary)

¼ cup (30g) whole wheat pastry flour or gluten-free* (measured like this)

1 tsp ground cinnamon

2 tbsp (30mL) pure maple syrup

2 tbsp (28g) unsalted butter, melted and cooled slightly

subheading: for the cake:

2 cups (240g) whole wheat pastry flour or gluten-free* flour (measured like this)

1 ½ tsp baking powder

½ tsp baking soda

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp salt

1 tbsp (14g) unsalted butter, melted and cooled slightly

1 large egg white

1 tbsp (15mL) vanilla extract

1 cup (244g) pumpkin purée (NOT pumpkin pie filling)

1 tsp lemon juice or distilled white vinegar

⅓ cup (80mL) pure maple syrup

Directions at amyshealthybaking.com

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