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Pumpkin (Or Sweet Potato) Crumb Cakes

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The Kitchn
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brunch vegetarian mothers' day rosh hashanah breakfast


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Dry Mix

1 cup sugar

2 1/2 cups flour

1 teaspoon salt

3 teaspoons baking powder

Cake Dough

1/2 cup unsalted butter, very soft

2 eggs

1 teaspoon vanilla

1/2 dry mix

pumpkin Filling

3 large eggs

One 15-ounce can pumpkin or sweet potato puree (1 3/4 cups)

1 cup dark brown sugar

2/3 cup milk

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

Crumb Topping

1/2 cup flour

1/2 dry mixture

1 teaspoon cinnamon

1/2 teaspoon ground ginger

2 tablespoons water

2/3 cup crushed pecans or roasted hazelnuts ( optional )

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