Go Back
–+ servings
Moist Pumpkin Crumb Cake

Moist Pumpkin Crumb Cake: The Ultimate Cozy Fall Treat

Enjoy the delightful flavors of Moist Pumpkin Crumb Cake, perfect for cozy gatherings this fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version.
  • 1 cup pumpkin puree can be replaced with fresh pumpkin, cooked and pureed.
  • 1 cup granulated sugar brown sugar may be substituted.
  • 1/2 cup brown sugar can be replaced with granulated sugar.
  • 1/2 cup vegetable oil melted butter can be used for added flavor.
  • 2 large eggs flax eggs can be used for a vegan option.
  • 1 teaspoon vanilla extract vanilla essence may be used as a substitute.
  • 2 teaspoons baking powder ensure it is fresh.
  • 1 teaspoon baking soda ensure it is fresh.
  • 2 teaspoons ground cinnamon can swap in other spices.
  • 1/2 teaspoon ground nutmeg can be omitted or substituted with pumpkin pie spice.
  • 1/2 teaspoon salt essential for flavor.
  • 1 cup chopped nuts (optional) can be replaced with chocolate chips or dried fruits.
For the Crumb Topping
  • 1 cup rolled oats instant oats can be used.
  • 1/2 cup melted butter can be replaced with coconut oil.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions for Moist Pumpkin Crumb Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract; whisk until smooth.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
  4. Gradually pour the dry ingredients into the wet mixture, gently folding until just combined.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. In a separate bowl, mix rolled oats, chopped nuts (if desired), and melted butter for the crumb topping.
  7. Sprinkle the crumb topping evenly over the batter in the pan.
  8. Bake in the preheated oven for 30-35 minutes, checking for doneness with a toothpick.
  9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 14gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure to blend the pumpkin mixture until smooth and avoid overmixing the batter to maintain a light and fluffy cake.

Tried this recipe?

Let us know how it was!