Pumpkin Cinnamon Swirl Coffee Cake
6 inch Coffee Cake prepared In the Air Fryer with gluten free baking mix, pumpkin puree, pumpkin pie spice, and a cinnamon brown sugar mixture swirled in…
Pumpkin Cinnamon Swirl Coffee Cake
INGREDIENTS
- 2/3 cup gluten free baking mix
- 1 egg
- 1/2 cup milk
- 4 ounces pumpkin puree, (baby food)
- 1/2 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1/3 cup sugar
- Cinnamon Swirl Mixture
- 3 tablespoons soft butter
- 3 tablespoons light brown sugar
- 1 tablespoon gluten free flour
- 1/2 teaspoon cinnamon
- Cream everything together in a small bowl, resembles a paste, set aside
DIRECTIONS
- Set Air Fryer to Bake 325° with preheat and 18 minutes, may be a shorter bake time.
- Spray 6 inch round baking pan with cooking spray, set aside.
- In a mixing bowl add the egg, milk, oil, vanilla, sugar and pumpkin, mix with a fork until blended.
- Add the baking mix, and pumpkin pie spice, stir in until everything is blended together.
- Pour batter into the prepared 6 inch round baking pan, spoon and scatter the cinnamon swirl paste on top of batter, swirl a knife through to make even swirls throughout the batter.
- Turn on Air Fryer to preheat.
- Set cake in Air Fryer when preheat ding goes off. Allow to bake for about 15 minutes, check a few times for doneness with a toothpick in center comes out clean, time depends on your air fryer.
- When done take out of air fryer using pot holders and set on cooling rack. Cool completely and drizzle with glaze or frosting, if you like. Enjoy!
