As summer begins to wind down and autumn knocks on our doorsteps… I start to crave pumpkin treats like this Pumpkin Crumb Cake.
Made with the THM Baking Blend and sugar alternatives it is a wonderful sugar-free, low carb treat!
Pumpkin, pecans and spices make this smaller crumb cake a welcome breakfast option for those following a Trim and Healthy Lifestyle.
I was a Little Debbie crumb cake addict ….
I loved the soft texture cake with the cinnamon strudel topping…
This Pumpkin Crumb Cake truly takes the place of those favorite not so healthy options.
As you can see it’s moist and light in texture with that yummy cinnamon spiced crumb topping and there is no guilt in eating the whole cake! (although it does make enough to share)and just think you could even drizzle a bit of the Crazy for Caramel Sauce or this Caramel Sauce over the top…
If you aren’t a huge fan of pumpkin check out this single serve Vanilla Berry Coffee Cake that I posted a while back.
Both of these smaller coffee cakes can also be made into muffins.
Each recipe would make about 3 muffins … they freeze well and would be one of those great grab and go options or packed into a lunch for a special treat. And the nice thing is you get 2 different types of muffins baked at the same time so it saves you time and some dishes.
(this is one of the ways that I make the Trim Healthy Mama eating plan work for our smaller family)
I’m excited about the 2 NEW books coming out next week!
If you haven’t ordered them you may want to!!
Here are the links to order yours on Amazon
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Go grab some Baking Blend before it runs out, so you can make this delicious Pumpkin Crumb Cake and so many other great recipes!
- Serves: 1
- Serving size: 1
- Cholesterol: \
- 2 TBS Butter, Softened
- 1 TBS Sugar Free Brown Sugar (recipe on Gwen's Nest)
- 1 TBS Nuts, Chopped (I used pecans)
- 1 TBS THM Baking Blend
- 1 egg
- ½ tsp Pumpkin Spice extract
- 1 TBS Butter, Softened (you could also use coconut oil)
- 3 tsp Organic Stevia All Purpose Sweetener Blend (1½ tsp Sweet Blend or 1 TBS Gentle Sweet)
- 1 TBS Pumpkin Puree, not pie mix
- 3 TBS THM Baking Blend
- ½ tsp Baking Powder
- 1 TBS Apple Cider Vinegar
- Combine all ingredients forming small, medium and large pieces. Set aside.
- Combine all ingredients. Sprinkle Crumble Topping over the cake and Microwave for 2 minutes or bake at 350^ for 8-10 Minutes or until golden brown and cake is cooked through.
MD says
I made this a couple of days ago. The first pan was a bit too small and it overflowed a little. But man, the taste!!! It was sooooo good I went ahead and baked another batch:) The pan that I used second time around was a bit too big so the cake was quite thin. What pan size did you use?
I enjoyed the cake with some whipped cream. It was sooooo good!!!
Thank you for the recipe.
Judy says
I used a bundt pan and a 13 x 9
MD says
You used huge pans for a tiny single serve cake?
Judy says
I am so sorry I thought I was replying to a different recipe .. for this one I have a small silicone pan that I use… it would work well in one of the corningware soup mugs as that is about the same volume