Ingredients
The following ingredients have 16 Servings
- 2 cups (248g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla
- ½ cup (118ml) nonfat milk
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 tablespoon cinnamon
- Pinch salt
Instruction
- Preheat oven to 350°. Spray a 9x9” pan with nonstick cooking spray.
- Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
- In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
- Bake 30-40 minutes until a toothpick inserted 2” from the side of the pan comes out clean.
- Store covered on the counter for up to 2 days or freeze for up to one month.