Irresistible Pumpkin Crumb Cake Recipe for Fall Bliss Awaits!
A delightful pumpkin crumb cake that combines the flavors of fall with a crumbly topping, perfect for any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup chopped nuts (optional)
- ½ cup rolled oats
- ½ cup cold butter (for crumb topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a separate bowl, combine the rolled oats, chopped nuts, and cold butter to create the crumb topping. Mix until crumbly.
- Sprinkle the crumb topping evenly over the batter in the pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy your fall bliss!
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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg