Pumpkin Spice Cake with Crumb Topping Ingredients:
For the Cake:
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2 cups Gold Medal Whole Wheat Flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 tablespoon pumpkin pie spice
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¾ cup Swerve Granular Sweetener
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¼ cup Swerve Brown Sweetener
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1 cup canned pumpkin puree
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¼ cup I Can’t Believe It’s Not Butter!® Light, melted
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2 large eggs
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1 teaspoon vanilla extract
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½ cup skim milk
For the Crumb Topping:
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½ cup Gold Medal Whole Wheat Flour
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2 tablespoons Swerve Granular Sweetener
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¼ cup Swerve Brown Sweetener
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1 teaspoon ground cinnamon
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2 tablespoons I Can’t Believe It’s Not Butter!® Light, melted
How to make Pumpkin Spice Cake with Crumb Topping?
Please c-lic-k the photo or the "next >" button below to see the instructions.
