![]() ![]() In this case, I used Pumpkin Spice Creamer that I had! When the cakes are cool, drizzle this glaze over them. To make the glaze, mix together the 1/2 Cup Powdered Sugar and 1 Tablespoon of Cream. Mine took about 32 minutes, but you want to make sure a clean toothpick comes out. In a large glass measuring cup or another. In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter set aside. Throw these cakes into the oven for approximately 30-35 minutes. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray. Spray the slow cooker with non-stick spray. In a separate bowl stir together the cinnamon topping and nuts. In a large bowl stir together the dry cake mix, water, egg, pumpkin, and vanilla until blended. Also yes, it is the best part of the cake. Set aside the cinnamon topping packet from the cake mix. Take your crumb topping and pour 1/2 of it over each of the pans on top of the batter. Make sure you spread it out into an even layer. I used two "1/3" size pans which are perfect for gift-giving! I sprayed them with non-stick spray and split the batter between the two. The batter will be very thick, but be careful not to over-mix it. Pour you wet ingredients into the flour mixture and stir just until it fully combined. Mix together 1 Cup Pumpkin Puree, 1/2 Cup Brown Sugar, 1/2 Cup Canola Oil, 1/4 Cup Maple Sugar, and 1/4 Cup Milk. Once you have your wet and dry ingredients fully prepared, now get together the wet ingredients. Mix these together with a whisk and set to the side with the crumb topping. In a separate bowl, combine all of your dry ingredients which consists of 2 Cups All-Purpose Flour, 1 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder, 1/2 Teaspoon Salt, 2 Teaspoons Cinnamon, and 1 Teaspoon Pumpkin Pie Spice. I would say this is probably the hardest step, because you want it to be the right consistency. I usually put the crumb topping back into the fridge while I continue to prep, so the butter can stay nice and cold. You can either use your hands or any utensil (such as a fork) to fully combine the ingredients until the butter is in a pea-size shape. Combine 1 Cup All-Purpose Flour, 1/2 Cup, Butter (Cubed), 1 cup Brown Sugar, 1/4 Teaspoon Salt, and 2 Teaspoons Cinnamon. The first thing you will want to do is get out all of your ingredients and pre-heat your oven to 350°. ![]()
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