Gluten Free Mini Pumpkin Coffee Cakes

• 1 c. pumpkin
• 1/2 c. brown sugar
• 1/2 c. applesauce
• 2 Tbsp. cream or milk
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 2 eggs
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 c. gluten free flour blend

Crumb Topping

• 1/3 c. brown sugar
• 1/4 c. flour
• 1/4 tsp. cinnamon
• 2 Tbsp. butter, cubed

Glaze

• 1 Tbsp. butter
• 1 Tbsp. milk or cream
• 1/2 tsp. vanilla
• 1/2 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the pumpkin, brown sugar, applesauce, cream/milk, maple syrup, vanilla, and eggs. Next, whisk in the pumpkin pie spice, cinnamon, baking soda, baking powder, and flour, Scoop about 1/4 cup of batter into a greased mini loaf pan.
• In a small bowl, whisk or stir the brown sugar, flour, and cinnamon. Then, cut in the butter using a pastry blender, fork, or clean hands. Sprinkle over the batter. Bake for 20-24 minutes, until an inserted toothpick comes out clean.
• In a small bowl, melt the butter. Then, stir in the milk/cream, vanilla, and powdered sugar. Add more sugar or cream/milk until a thick glaze is formed. Pipe or use a spoon to drizzle over the cooled cakes.