Here’s a delicious Pumpkin Spice Crumb Cake recipe—soft, moist, and topped with a sweet, crunchy crumb 🍂🎃
Pumpkin Spice Crumb Cake
Ingredients
For the cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup milk
- 1 tsp vanilla extract
For the crumb topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Preheat oven
- 350°F (175°C). Grease and line an 8×8-inch baking pan.
- Make the crumb topping
- In a small bowl, mix flour, brown sugar, and cinnamon.
- Stir in melted butter until crumbly. Set aside.
- Prepare the cake batter
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat butter and sugar until creamy.
- Add eggs one at a time, beating well.
- Mix in pumpkin puree and vanilla.
- Gradually add dry ingredients, alternating with milk, until smooth.
- Assemble
- Pour batter into prepared pan.
- Sprinkle crumb topping evenly over the cake.
- Bake
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let cool at least 10–15 minutes before slicing.
Tips & Variations
- Extra spice: Add a pinch of allspice or cardamom.
- Nuts: Fold in chopped pecans or walnuts for crunch.
- Glaze: Drizzle a simple powdered sugar glaze or cream cheese frosting on top.
- Mini version: Bake in muffin tins for pumpkin spice crumb muffins.
I can also give a vegan pumpkin spice crumb cake version or a super-moist sour cream version if you want.
