Pumpkin Crumb Cake Recipe
I wanted to share with you this Pumpkin Crumb Cake recipe a delicious fall dessert that features a moist and perfectly spiced cake. It’s infused with a warm pumpkin spice mix and topped with buttery, flaky, and yummy crumbs. It’s so tender that it melts in your mouth. You deserve the best, and this recipe is sure to please.
The key ingredient for this pumpkin crumb cake is unsweetened, and unseasoned pumpkin puree, which can be easily prepared using ingredients found in most kitchens or you can use canned.
It is simple to create this lovely crumb cake, but it requires some time in the oven, which is beyond our control. For more simple but flavorful moist cake try the Hot milk cake recipe.
If you love Fall season desserts, why not try my Pumpkin Bread recipe or the creamy, easy pumpkin flan? I’m sure you’ll enjoy my sweet potato casserole.
❤️ WHY YOU’LL LOVE THIS RECIPE
- This pumpkin crumb cake is easy to make, and the ingredients are available in any store.
- The crumbs melt in your mouth and are so flavorful.
- No need for icing; the sweetness is balanced, and it is perfect as is.
- Full of fall spices like nutmeg, cinnamon, and cloves.
- It stores well, so you can have it whenever you want.
- Ultra moist, you can have it for breakfast with a chilled glass of milk.
🥘INGREDIENTS
Below are the main ingredients for making a delicious Pumpkin crumb cake. More details are mentioned in the recipe card.
All-purpose flour – For the moist texture of the cake, it’s best to use all-purpose flour instead of cake flour. If needed, gluten-free all-purpose flour can be substituted.
Light brown and regular white sugar – The light brown sugar contains some moisture that adds to the cake’s moistness and gives a caramel flavor.
Pumpkin Puree – Do not go for pumpkin pie filling. You have to use plain pumpkin puree for this recipe.
Pumpkin pie spice – It is an essential ingredient and brings out the fall flavors.
Oil – Instead of butter, I used oil in the cake recipe to ensure it remains moist even after refrigeration.
🔪INSTRUCTIONS
Step 1
Preheat the oven to 350F/180C. Line a 9 x 5 x 3-inch baking pan with parchment paper.
Step 2
In a large bowl, sift the dry ingredients except the brown and white sugar.
Step 3
In another bowl, whisk the wet ingredients until combined. Pour the wet ingredients over the dry, and fold everything together gently until combined.
Step 4
Pour the cake batter into the previously prepared baking pan.
Step 5
To make the crumb topping – Whisk the flour, granulated white sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form.
Step 6
Bake the cake until a toothpick inserted in the middle comes out clean.
👩🏽🍳PRO TIPS
- Do not overbeat the batter; it will result in a dense cake.
- Preheat the oven for 30 minutes before baking the cake. It will prevent the cake from sinking in the middle.
- Opening the door before ten minutes of baking will force the cake to sink, and it won’t bake evenly.
- Avoid sweetened pumpkin puree; the cake will be too sweet and mushy.
📋VARIATIONS
Add nuts – Add toasted nuts to the cake batter or sprinkle some on the crumbs before baking.
Use buttermilk – Instead of milk, you can use buttermilk, which will work great in this recipe.
Non-dairy milk – Almond and soy milk works great as substitutes for milk. Although you can use coconut milk, the cake will come out oily.
🍽️HOW TO SERVE
You can serve this cake with a chilled glass of milk or coffee.
🌡️STORING
This crumb cake stores well. Wrap it with a plastic wrap and refrigerate for up to 5 days.
To freeze the cake, slice it, wrap each piece with plastic wrap, and store them in an air-tight container or freezer-friendly bag. The cake will stay fresh for up to three months.
To defrost the cake, place it while wrapped in the fridge.
It’s better to enjoy this cake warm. Heat it up in the microwave for a few seconds and savor it with your favorite drink.
Related Cake Recipes
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Pumpkin Crumb Cake Recipe
Ingredients
Making the cake batter
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup oil
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 1 ½ cup canned pumpkin puree
- 2 large eggs
- ¼ cup milk
Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoon unsalted melted butter
Instructions
- Preheat the oven to 350F/180C. Line a 9 x 5 x 3-inch loaf pan with parchment paper. Set aside.
MAKING THE CAKE
- In a large bowl, sift the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together until combined.
- In a different bowl, whisk the oil, white sugar, brown sugar, pumpkin puree, eggs, and milk together until well combined. Pour the wet ingredients into the dry ingredients, and fold everything together gently until combined.
- Pour the cake batter into the previously prepared baking loaf pan.
MAKING THE CRUMB TOPPING
- In a bowl, whisk the flour, granulated white sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until you see crumbs.
- I like big crumbs, so I formed uneven lumps from the crumbs and placed them gently over the cake batter.
- Bake the cake until a toothpick inserted in the middle of the cake comes out clean. The cooking time may vary depending on your oven, but it will take around 50 to 55 minutes.
- Allow the cake to cool while in the baking pan for 9 minutes. Remove the cake form the pan and place it on a cooling rack to cool complelty.
Notes
- Do not use pumpkin pie filling for this cake.
- It’s best to use the ingredients when they are at room temperature.
- Preheat the oven for 30 minutes before using it.
- This cake stores well. Slice it before freezing. More on how to store it in the post.
- After mixing the crumb ingredients, create small lumps and place it over the batter to get the same effect shown in the images above.
- I wish I could take all the credit for making this tasty cake, but I have adopted the recipe from Sally’s baking food blog. I turned her muffin recipe into a loaf cake with minor changes.
Looks irresistible! I would love to join you for some tea 🙂
Hey Angie 🙂 … I wish that day come quickly, I’m sure we will chat for hours!
Oh Muna, your pumpkin cake looks fabulous especially with the crumb on top…I would love a big slice of this cake with a cup of tea. Thanks for sharing the recipe…have a wonderful week!
I wish I can send you some. Have a great week ahead 🙂
Hi Muna, I love this recipe!! I’ve made it three times and everyone loves it. I want to make this as muffins for teacher gifts, would I have to change anything?
Thank you
Carmen
Hi Carmen, I’m happy you’ve enjoyed this cake. to make it into muffins don’t change anything in the recipe except the baking time, muffins bake faster so keep an eye on it!