Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake

Name: Low FODMAP Pumpkin Gingerbread Streusel Coffee Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: ¼ cup (54 g) firmly packed light brown sugar; ¼ cup (50 g) sugar; ¼ cup (36 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); 3 tablespoons unsalted butter, (softened); 1 ½ teaspoons cinnamon; ½ teaspoon ground ginger; 1/8 teaspoon ground cloves; 1/8 teaspoon freshly grated nutmeg; ¾ cup (75 g) pecan halves, (chopped); 1 ¾ cups (254 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour,; 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet); ½ teaspoon baking soda; ¼ teaspoon salt; 5 tablespoons unsalted butter, (melted); 2/3 cup (141 g) firmly packed light brown sugar; 2/3 cup (131 g) sugar; ¼ cup (60 ml) unsulphured molasses; (not blackstrap); 1 teaspoons cinnamon; 1 cup (220 g) pure, unsweetened canned pumpkin, (such as Libby's); 2 large eggs, (at room temperature)