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Moist Pumpkin Crumb Cake

Irresistibly Moist Pumpkin Crumb Cake for Cozy Fall Days

This Moist Pumpkin Crumb Cake is a perfect autumn dessert, blending spices with a rich pumpkin base topped with a crunchy crumb.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour or whole wheat flour for substitution
  • 1 cup pumpkin puree homemade for fresher taste
  • 1 cup granulated sugar or coconut sugar for a lower glycemic option
  • 1/2 cup brown sugar for moisture and flavor depth
  • 1/2 cup vegetable oil or melted coconut oil for a unique twist
  • 2 large eggs or flax eggs for a vegan alternative (1 tbsp ground flaxseed + 3 tbsp water per egg)
  • 1 tsp vanilla extract
  • 1 tsp baking powder leavening agent
  • 1 tsp baking soda for lifting
  • 2 tsp ground cinnamon for warmth
  • 1 tsp ground nutmeg to complement pumpkin flavor
  • 1/2 tsp salt to balance sweetness
For the Crumb Topping
  • 1 cup rolled oats
  • 1/2 cup chopped nuts (optional) or seeds for nut-free option
  • 1/4 cup melted butter or margarine for dairy-free option

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
  5. Pour the batter into the greased pan and spread it evenly.
  6. In a separate bowl, mix rolled oats, chopped nuts (if using), and melted butter until crumbly.
  7. Sprinkle the crumb topping evenly over the batter.
  8. Bake in preheated oven for 30-35 minutes until edges are golden and a toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For added flavor, consider folding in semi-sweet chocolate chips or dried cranberries.

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