Low FODMAP Pumpkin Crumb Cake

You will love this moist {low FODMAP & gluten free} pumpkin crumb cake adorned with a delicious pecan crumble topping. The original recipe inspiration can be found on the King Arthur Flour site, here. King Arthur flour products are wonderful. I am a fan of their gluten free multi-purpose flour blend and use it often when adapting recipes to the low FODMAP diet. Here are the nutrition facts and ingredients for this flour blend.


This decadent recipe is perfect for a special occasion or holiday. I reduced the amount of crumb topping from the original recipe (to reduce the sugar a bit) and subbed in King Arthur gluten free multi-purpose flour for the flour to make it suitable for the low FODMAP and/or gluten free diet follower.  I upped  the pecans in the crumb topping as nuts are healthy and taste delicious. 🙂

I love adding pumpkin to recipes this time of year. It’s a fiber and antioxidant rich vegetable that says, “Hello, fall!” all in one bite.

Did you know I was responsible for sending canned US pumpkin to Monash University for testing for the app? Pretty cool, right? I love that the FODMAP community works together to get the best info out to those following the low FODMAP diet. Jane Muir, a dietitian and researcher at Monash University, was the inspiration for developing the Monash University low FODMAP diet app as a way to disseminate the FODMAP food testing data to health professionals and patients with IBS across the globe. This low FODMAP app is one of my favorite resources as a low FODMAP diet follower and dietitian.

Ready to make this easy and delicious pumpkin crumb cake? Well….here is the recipe! Enjoy.

Low FODMAP Pumpkin Crumb Cake


  • Serves: 12-16 (depending on your appetite)
  • Topping:
  • 1/2 cup granulated sugar
  • 2/3 cup cup gluten free flour blend (I used King Arthur GF multipurpose flour blend)
  • 1/2 cup chopped pecans
  • 3 tablespoons melted butter or coconut oil (I used butter)
  • Filling:
  • 1/3 c brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • Cake:
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder (use gluten free, if following GF diet)
  • 1 1/2 cup gluten free flour blend (I used King Arthur GF brand)


  1. Preheat oven to 350 degrees F.
  2. Lightly oil 8 x 8 square pan.
  3. In small bowl, mix all the topping ingredients, until mixture resembles crumbs. Set aside.
  4. In another small bowl, mix filling ingredients. Set aside.
  5. In medium bowl, add oil, eggs, sugar, pumpkin puree and pumpkin pie spice. Beat with electric mixer until blended evenly.
  6. Add salt, baking powder and flour to pumpkin mixture. Beat lightly until blended.
  7. Pour 1/2 of the pumpkin batter into prepared pan.
  8. Sprinkle filling evenly over batter.
  9. Top the rest of the cake batter over filling as evenly as possible (won't cover the entire top).
  10. Take a butter knife and run through cake batter and filling to gently swirl the filling into the batter, as though you were making a marble cake.
  11. Next, top the cake with the crumb topping.
  12. Bake for 35-40 minutes.