Gluten-Free Pecan Pumpkin Cake

• 1 cup sugar
• 1 cup canned pumpkin
• 3 tablespoons canola oil
• 2 egg whites
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup chopped pecans
• 1/3 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter
• Confectioners' sugar, optional

1. In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well blended.
2. In a large bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9-in. springform pan coated with cooking spray.
3. For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
4. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.

sugar, pumpkin, canola oil, egg whites, egg, vanilla, brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt, pumpkin pie spice, pecans, brown sugar, ground cinnamon, cold butter, confectioners

Taken from www.tasteofhome.com/recipes/gluten-free-pecan-pumpkin-cake/ (may not work)