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Pumpkin Crumb Cake: Discover the Perfect Fall Recipe!

Pumpkin Crumb Cake

A delicious and moist pumpkin crumb cake topped with a buttery crumb topping, perfect for fall.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup cold butter

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix together pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. In a separate bowl, combine brown sugar, oats, and cold butter to make the crumb topping.
  6. Pour the pumpkin batter into the prepared baking pan and sprinkle the crumb topping evenly over the batter.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool before serving.

Notes

  • For a richer flavor, use fresh pumpkin puree instead of canned.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This cake can be served warm or at room temperature.

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