Pumpkin Crumb Cake

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Pumpkin Crumb Cake is a perfectmoonPumpkin Cake Infused With Your Favorite Fall Flavors. Topped with butter crumbs and a homemade glaze, this is sure to become A family favorite!

Fall is in the air and we’ve been dying to break down pumpkin recipes week Now. Even if you’re not ready to cross seasons, you’ll want to stick with this recipe and wait until the leaves finally turn yellow. This is the perfect fall recipe – loaded with real pumpkin, flavored with fall’s best spices, and finished with crunchy pumpkin spiced streusel. Once you’ve drizzled everything with an easy homemade glaze, you’ve got a memorable recipe that’s sure to be a hit at every party and potluck this time of year.

Pumpkin Puree:

It’s easy to confuse pumpkin puree with pumpkin pie For the pumpkin crumb cake, we wanted to control the sweetener and spice, which is why we called for regular pumpkin puree instead of pumpkin pie.

Homemade Glaze:

While the glaze for this recipe is entirely optional, it’s super easy to make (just two ingredients!) and we strongly recommend you don’t skip it. Not to mention, it makes your pumpkin crumb cake look gorgeous!

Can I make pumpkin crumb cake for free?

You absolutely can! You just need to replace the butter and sour cream with your favorite plant-based alternatives. Make sure to substitute a plant-based butter stick for the butter. Margarine or barrel butter substitutes of any kind are not suitable for baking.

Pumpkin Pie Spice:

There’s nothing like homemade pumpkin pie spice. While you can always use store-bought products, we highly recommend trying our homemade version!

Storage Instructions:

Store the pumpkin crumb cake in an airtight container on the counter for up to 5 days, if you can make it that long!

If you liked this recipe, you might be interested in these other delicious fall-themed dessert recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Pumpkin Crumb Cake is a perfectly moist pumpkin cake infused with your favorite fall flavors. Topped with a buttery crumb and homemade glaze, this is sure to become a family favorite!

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • 1/2 cup butter melt and then cool for a few minutes
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar tightly packed
  • 2 big egg Room temperature
  • 1 (15 oz) yes pumpkin puree
  • 2 tablespoon sour cream
  • 1 1/2 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 2 teaspoon pumpkin spice
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Salt

streusel

  • 1 cup all purpose flour
  • 3/4 cup brown sugar tightly packed
  • 2 tablespoon granulated sugar
  • 1 teaspoon pumpkin spice
  • 6 tablespoon salted butter melted

glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 tablespoon milk

instruct

  • Preheat oven to 350F and lightly grease a 9×9 baking dish or a baking sheet lined with parchment paper.

  • Combine melted butter and sugar in a large bowl and whisk until fully combined.

  • Add eggs and stir to combine.

  • Add pumpkin puree and vanilla extract. Stir until well combined.

  • Add sour cream and beat until combined. Be sure to scrape down the sides and bottom of the bowl to ensure all ingredients are well mixed.

  • In a separate medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.

  • Using a spatula, gradually add the dry ingredients to the wet mixture and stir until fully combined – do not over mix!

  • Spread batter evenly into prepared 9×9 pan.

streusel

  • Prepare the crumb by whisking together the flour, sugar, and pumpkin spice.

  • Pour the melted butter into the mixture. Stir with a fork until crumbs form.

  • Sprinkle the streusel evenly over the top of the pumpkin batter.

  • Transfer pan to oven and bake at 350°F for 50-60 minutes, or until a toothpick inserted in center comes out clean.

  • Let cool before adding the glaze.

glaze (optional)

  • Make the glaze by whisking together the powdered sugar and 1 tablespoon milk. Add more milk, 2 teaspoons at a time, until thin enough to drizzle.

  • Drizzle over cooled pumpkin crumb cake.

  • Cut and serve. enjoy!

Calories: 522kcal | carbohydrate: 71G | protein: 5G | fat: twenty fourG | Saturated fat: 15G | cholesterol: 98mg | sodium: 448mg | Potassium: 173mg | fiber: 1G | sugar: 45G | Vitamin A: 5010unit | Vitamin C: 1.2mg | calcium: 70mg | iron: 2.3mg

pumpkin pie