Skinny Pumpkin Streusel Cake
Ingredients
- 2 cups Kodiak Cakes buttermilk pancake mix
- 1/2 cup white granulated sugar substitute (I use Lakanto Monkfruit Classic Sweetener)
- 1/2 Tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk or cashew milk
- 1/4 cup unsweetened applesauce
- 1 (15 oz.) can 100% pure pumpkin purée
- Streusel Ingredients:
- 4 Tbsp Land o’ Lakes light butter made with Canola oil, melted
- 1/2 cup + 2 Tbsp all-purpose flour ( I use Gold Medal)
- 1/4 cup zero point brown sugar substitute ( I use Lakanto Monkfruit Golden Sweetener)
- 1/3 cup white granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)
- 1 Tbsp ground cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
- In a large mixing bowl combine, kodiak pancake mix, baking powder, salt, sugar substitute and pumpkin pie spice and cinnamon. Stir to incorporate.
- Stir in pumpkin, unsweetened applesauce, vanilla and almond milk until mixed.
Pour into pan. Set aside. - To make the streusel: In a medium bowl, whisk together flour, granulated sugar substitute, brown sugar substitute, and cinnamon.
- Add the melted butter and mix with a fork until the mixture is a bit moistened and crumbs form.
- Sprinkle streusel crumbles over the top of cake.
- Bake for 25-30 minutes or until toothpick comes out clean when inserted.
- Remove from oven and let it cool for 10 minutes on the counter
Servings: Makes 8 (1/8th of the 9×13 pan) servings
