Slow Cooker Pumpkin Streusel Coffee Cake

INGREDIENTS

for the crumb topping

3/4 cup

old-fashioned oats (measured correctly)

1/4 cup

whole wheat flour (measured correctly)

1 tsp

ground cinnamon

2 tbsp

maple syrup

2 tbsp

unsalted butter, melted and cooled slightly

for the cake

2 cups

whole wheat pastry flour (measured correctly)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1 1/2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1/4 tsp

ground ginger

1/4 tsp

salt

1 tbsp

unsalted butter, melted and cooled slightly

large egg white

1 tbsp

vanilla extract

1 cup

pumpkin purée (NOT pumpkin pie filling)

1 tsp

lemon juice or vinegar

1/3 cup

maple syrup