Vegan pumpkin crumb cake pecan topping12/25/2023 ![]() ![]() Use regular or a powdered monk fruit sweetener. Confectioners sugar – optional for the glaze.Do not use light butter for this! Use dairy-free butter if needed. Butter – cold butter to make the crumble.Milk – I used unsweetened almond milk.Canola oil – or melted coconut oil, vegetable oil, olive oil, avocado oil.Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Canned pumpkin – not pumpkin pie mix, canned pumpkin is unsweetened. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.Press remaining crumb mixture evenly into the bottom of greased pan. Reserve 1 cup of crumb mixture for the topping. ![]() In large bowl, combine all crust ingredients mix at low speed until crumbly but combined.
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