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.

crumb-cake-ready-to-eat

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

Ingredients

  • 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)

Instructions

  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.
http://blog.katescarlata.com/2016/11/03/low-fodmap-pumpkin-crumb-cake/

 

 

17 replies on “Low FODMAP Pumpkin Crumb Cake

  • Leslie

    Wow that looks delicious! Definitely going to try this recipe for Thanksgiving dessert! Anything special to look for in the pumpkin puree? Is there a particular brand that you recommend? Thanks Kate!

  • jmke

    Thanks for this recipe. Looks yummy! If there’s more than one cup of pumpkin in the can, could one double the recipe and freeze the second cake? And, what serving size would be low FODMAP, as in make sure the cake serves 16 and only eat 1 svg or cut for 12 servings, etc.?

    • katescarlata

      Thanks for your comment. I had meant to put serving size in for this one. I think you could make it into 12-16 squares depending on your appetite and tolerance to the sugar(one square/ serving). You could likely double the recipe –not sure that you have a full 2 cups in the can–but worth a try. I tend to use the leftover in my morning oats, a smoothie or in pancakes.

  • Liz

    I made this and mine looks like the picture but I feel there is way too much flour in the topping. If I make it again it would be without the topping but adding toasted pecans (and possibly a bit more sugar!) in the filling. The method reminds me of UBC Ponderosa Cake, made with bananas instead of pumpkin, which could be made Low FODMAP by using lactose free yogurt or sour cream and gluten free flour and possibly reducing the chocolate chips: http://www.familycookbookproject.com/recipe/2614509/ubc-ponderosa-cake.html Thank you!

  • Lola

    Hello Kate,
    This message is not about this recipe (which sounds very good), but something else which has come up: buckwheat hot cereal (Hodgson Mill brand). According to the Monash app, buckwheat flour and groats are “green light” foods, but buckwheat kernels are “yellow.” What is your opinion regarding FODMAP status of buckwheat hot cereal?
    Thanks so much.
    Lola O’Rourke

  • Lou A.

    I was diagnosed with IBS last February after having GI issues (e.g., bleeding in bowels, hemorrhoids, and a fissure (fun times)). I started to eat “normally” since being diagnosed. My doctor tried the antibiotic and probiotic route and never had much success. I found out about FODMAP recently and have been on a low FODMAP diet for a few weeks. My stomach and GI tract has felt the best that it has in years over the past few weeks.

    I am also a runner, and recently had a race and almost passed out before finishing and became dizzy, lightheaded, and felt nauseous afterwards. After a few hours of being home, I cheated and ate some pizza rolls. My nausea, headaches, etc. went away within 20 minutes. Thus, I believe that I am becoming carbohydrate deficient while I’m calming my GI tract.

    What would be a good source of carbohydrates besides potatoes? I need some carbohydrates 🙂

    Thank you for your blog. I’ve just started to browse and am learning a lot about IBS and FODMAP.

    • katescarlata

      I do recommend you work with a dietitian to guide you–if possible. My clients tolerate many low FODMAP carbs: jasmine rice–is particularly easy on the gut, and quinoa flakes too. Other favorites include: millet bread, slow leavened sourdough wheat bread, 1/2 sweet potato, corn tortillas, polenta, grits. Hope that helps.

      • Lou A.

        Thanks so much for your reply !! I will try to slowly add in some bread, along with some of the other foods you listed. I’ve never had millet bread before, and will look into some recipes 🙂 . Quinoa is good; unfortunately have a bad allergic reaction to it, so I’ll leave that option out 🙁

  • Joan

    Thank you so much for making the recipes so easy to print! I am venturing into this lifestyle for the first time and things are so overwhelming. Some other recipes I have found call for ingredients I have had to Google to understand. I am so grateful I found your blog.

  • Jonathan

    It appears to me that, although pumpkin pie spice is listed in the ingredients, it is missing from the instructions. I’m assuming it gets added with the dry ingredients to the pumpkin mixture. Correct?

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