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Submitted by: John Alexander from New Britain, CT
Originally shared on the web 03/19/2019

2 c. whole-wheat pastry flour
1-1/2 t. baking powder
1/2 t. baking soda
1-1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. salt
1 T. butter, melted and cooled slightly
1 egg white
1 t. vanilla extract
1 c. canned pumpkin
1 t. lemon juice or vinegar
1/3 c. maple syrup

Crumb Topping:
1 c. brown sugar, packed
1 c. all-purpose flour
1-1/4 t. cinnamon
2 t. butter, softened

Line a 5-quart slow cooker with aluminum foil; spray lightly with non-stick vegetable spray and set aside. In a bowl, combine flour, baking powder, baking soda, spices and salt; mix well and set aside. In a separate large bowl, combine butter, egg white and vanilla. Stir in pumpkin, lemon juice and maple syrup. Gradually add flour mixture to pumpkin mixture; stir just until mixed. Spread batter in slow cooker. Sprinkle evenly with Crumb Topping, pressing topping lightly into batter. Cover, cook on low setting for 2 hours and 15 minutes. Turn off slow cooker. Let coffee cake cool in crock for 10 minutes; remove, using the edges of the foil as handles. Set on a wire rack; cool to room temperature before serving. Serves 12.

To prepare Crumb Topping: Combine brown sugar, flour, cinnamon and butter; mix well.