Pumpkin Crumb Cake Recipe
Who can resist the cozy aroma of pumpkin and cinnamon wafting through the kitchen? Pumpkin Crumb Cake is your ultimate fall indulgence, pairing a soft, spiced cake with a buttery crumb topping that’s pure magic. Whether it’s breakfast, dessert, or a midday treat, this cake always feels like a celebration.
Packed with pumpkin flavor and warm spices like nutmeg and cloves, this cake captures the essence of autumn in every bite. The crumb topping adds a delightful crunch, while a drizzle of vanilla icing takes it to the next level. It’s the kind of recipe that keeps everyone coming back for seconds.
Imagine slicing into a moist pumpkin cake topped with a golden, cinnamon-kissed crumble—so satisfying! It’s perfect for sharing at family gatherings or simply enjoying with your favorite cup of coffee. Once you try it, you’ll want to make it all season long.
Ready to bake? Let’s dive into the recipe so you can bring the warmth and charm of Pumpkin Crumb Cake straight to your table.
Why You’ll Love This Recipe
- Warm and Cozy: Packed with autumn flavors like cinnamon, nutmeg, and cloves.
- Incredible Texture: Moist pumpkin cake topped with a crunchy crumb topping.
- Easy to Make: Simple steps and ingredients you likely already have.
- Perfect for Any Occasion: Ideal for brunch, dessert, or a snack.
- Freezer-Friendly: Bake ahead and enjoy later.
Required Kitchen Tools
- Mixing Bowls: One for the crumb topping and one for the cake batter.
- Whisk and Spatula: For smooth mixing and folding.
- 9-inch Square or Round Pan: A standard baking pan works perfectly.
- Cooling Rack: Ensures the cake cools evenly.
Ingredients for Pumpkin Crumb Cake
Crumb Topping
- 1/2 cup (63g) all-purpose flour (spooned and leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup (56g) unsalted butter, cold
Pumpkin Cake
- 2 cups (250g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (230g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Step-by-Step Instructions
1. Prepare the Crumb Topping
- In a mixing bowl, combine flour, brown sugar, and cinnamon.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Place the topping in the refrigerator while you prepare the cake batter.
2. Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Combine the Wet Ingredients
- In another bowl, whisk pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
4. Create the Batter
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix to keep the cake light and fluffy.
5. Assemble the Cake
- Pour the batter into a greased 9-inch pan and spread evenly.
- Sprinkle the chilled crumb topping generously over the batter.
6. Bake
- Preheat your oven to 350°F (175°C).
- Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack for at least 20 minutes.
7. Drizzle the Icing
- In a small bowl, whisk confectioners’ sugar, pumpkin spice creamer (or milk), and vanilla extract until smooth.
- Drizzle the icing over the cooled cake.
Variations for Pumpkin Crumb Cake
- Add Pecans: Stir chopped pecans into the crumb topping for a nutty crunch.
- Use Gluten-Free Flour: Substitute with a 1:1 gluten-free baking flour.
- Make It Vegan: Swap milk with plant-based milk and use coconut oil for the crumb topping.
- Chocolate Twist: Sprinkle mini chocolate chips over the batter before adding the crumb topping.
- Double the Spices: Enhance the warmth with extra cinnamon or ginger.
Serving and Decoration
Pumpkin Crumb Cake pairs beautifully with a hot cup of coffee or tea. Garnish with a dusting of powdered sugar or a light sprinkle of cinnamon for added flair. Serve it as is or with a dollop of whipped cream for an indulgent treat.
How to Store Pumpkin Crumb Cake
- Room Temperature: Keep the cake in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to a week to maintain freshness.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 150mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 3g |
Conclusion
Pumpkin Crumb Cake is a surefire crowd-pleaser that brings all the cozy vibes of fall to your table. Whether you’re serving it for brunch, dessert, or as a mid-afternoon snack, this cake’s warm spices and tender crumb will leave everyone asking for the recipe. Plus, it’s versatile and easy to make – perfect for both seasoned bakers and beginners. Bake it today and enjoy the comforting taste of autumn!
FAQs
Can I use fresh pumpkin puree?
Yes! Fresh pumpkin puree works perfectly in this recipe. Ensure it’s well-drained to avoid excess moisture.
Can I skip the icing?
Absolutely. The crumb topping is flavorful enough on its own, but the icing adds a touch of sweetness.
How can I make this ahead?
Bake the cake and store it without the icing. Add the drizzle just before serving for the best presentation.
