Pumpkin Crumb Cake
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Featuring a crumbly streusel topping, this spiced pumpkin crumb cake is soft, moist, and bursting with pumpkin flavor.
This pumpkin crumb cake recipe is inspired by another recipe I have on Southern Plate: pumpkin muffins with streusel topping. We love banana crumb cake (which I came up with as a mixture of Mama’s banana bread with Grandmama’s streusel topping) and a can of pumpkin seemed like a great substitute for the bananas.
The result is an aromatic, delicious, and filling pumpkin cake, with just the right amount of sweetness. It’s so soft, moist, and the perfect treat with your morning cup of coffee or a suppertime dessert. Each crumb cake slice is also filled with the most delicious streusel topping, consisting of oats, brown sugar, and cinnamon.
The combination of pumpkin and cinnamon instantly makes this cake the perfect fall-inspired dessert. Don’t miss the Recipe Notes section below either if you’d like to add a little extra sweet addition to your pumpkin crumb cake, in the form of a vanilla glaze. Yum!
Recipe Ingredients
- Sugar
- Milk
- Vanilla
- Eggs
- Canned pumpkin puree
- Butter
- Brown sugar
- Oats
- Cinnamon
Place all of the cake batter ingredients into a large bowl.
Mix until well blended.
In a separate bowl, place all of the streusel ingredients.
Mix streusel ingredients together with a fork.
Pour half of your into a greased 9×13-inch cake pan.
Spread throughout the prepared pan evenly (ish).
Sprinkle with half of your streusel topping.
Pour the remaining over the top and spread evenly.
Sprinkle with the rest of the crumb topping.
Bake at 350 for about 45 minutes.
Remove the pumpkin crumb cake from the oven.
Cut in squares then watch out for the stampede of family and friends to grab them a piece of this freshly baked pumpkin crumb cake.
And when you have a chance find a quiet little place to sit, enjoy yourself a little slice of heaven in the form of .
Storage
- Store your cake leftovers in an airtight container at room temperature or in the fridge for up to 3 days.
- You can also freeze cake slices for up to 2 months.
Recipe Notes
- Folks have been asking me how to keep the streusel topping crunchy the next day. So for this recipe, I added oats to the mix, giving us a more crumbly texture.
- If you want to go that extra sweet step, top your pumpkin crumb cake with a dollop of whipped cream, a scoop of , or delicious vanilla icing. You’ll need: 1 cup of confectioners’ sugar, 2 tablespoons of milk, and a 1/4 teaspoon of pure vanilla extract. Whisk together and pour over the top of the warm or cooled cake. Enjoy!
- Make sure you’re simply using canned pumpkin puree and not pumpkin pie filling, as it has added sugars and spices, which will affect the crumb cake’s overall flavor.
- If you’re a big fan of cinnamon, add an extra teaspoon to the crumbly topping.
- Speaking of spices, you can also add 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves (or simply one teaspoon of pumpkin pie spice) to the cake batter.
- For a nutty and buttery crumb topping, add 1/3 cup of chopped pecans or walnuts to the streusel batter.
- You could also add 1/2 cup of mini chocolate chips or 3/4 cup of chopped cranberries to the pumpkin coffee cake batter.
- Want to learn how to make your own self-rising flour? See my FAQ page to learn how to make your own.
- To make this a gluten-free , all you need to do is use a gluten-free self-rising alternative. Follow the steps above to make self-rising with .
Enjoy more of my favorite pumpkin desserts:
Pumpkin Praline Cake With Cream Cheese Frosting
Easy Pumpkin Pie Recipe From Scratch
Ingredients
For the Batter
- 1 can pumpkin puree
- 2 cups sugar
- 1 cup milk
- 2 cups self-rising flour
- 1 stick butter
- 2 eggs
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
For the Crumb Topping
- 1 stick butter or 1/2 cup of butter
- 1 cup brown sugar dark or light
- 1 cup flour self-rising or plain, whatever you have on hand
- 1 cup oats quick or old-fashioned
Instructions
- Spray a 9×13-inch pan with cooking spray. Place all the cake batter ingredients into a large bowl. Mix until well blended.1 can pumpkin puree, 2 cups sugar, 1 cup milk, 2 cups self-rising flour, 1 stick butter, 2 eggs, 1 tsp vanilla, 1 1/2 tsp cinnamon
- In a medium bowl, place all the topping ingredients. Cut together with a long-tined fork until well blended.1 stick butter, 1 cup brown sugar, 1 cup flour, 1 cup oats
- Pour 1/2 of the batter into the prepared pan, then top with 1/2 of the crumb mixture. Then top with the remaining batter and remaining crumb mixture.
- Bake for 45 minutes to an hour at 350. The cake is done when a toothpick inserted in the center comes out clean.
Life is short!
Lick the dang bowl 🙂
Southern Plate
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Christy you just crack me up girl!!!!! I know the frustration you felt! Does it ever fail that the blasted(whatever thing) works just fine for your hubby? And there you stand like a dummy. LOL. Thanks for the laugh and the yummy recipe! Cheer up-at least you didn’t drop this one in the batter.LOL
Christy,
Man alive, you have me in stitches this afternoon!! I almost lost two good swallows of coffee to the computer screen!! Where, on Earth, did you come across that ‘how the juice got in the lemon’ saying? That is just dang funny! And, your little lines through what you thought/said absolutely crack me up! I always enjoy reading what you write, but today you have topped yourself with more than your usual amount of humor! (I have enjoyed your malfunctioning -operator error- camera!)
Now, onto the decadent pumpkin crumb cake….Holy cow! I cannot wait to make this…and share it with all!!! Mmmmm!!!
~J.
Post Script, when I have a piece of technology that must be replaced, I look at my local second hand store/pawn shop. Saves alot of grocery money that way!!
Oh yum Christy, that looks so good! Oh and I loooooooove ur plate! 😀
Oh, this looks good. I love anything pumpkin. We have to tailgate for our Thanksgiving Dinner this year (our beloved Texas Aggies play the University of Texas on Thanksgiving night – also my youngest’s birthday – quite a day for our family!) and this looks like it would be easily portable, too.
My almost 12 year old son wants to be a chef. I am going to have him make this tonight as a desert to go with our supper! YUMO! BTW, last year I had a very yummy pumkin cobbler at a homeschool thanksgiving lunch. You should try one of those sometime it also had a crumb topping, but I believe it was made with a cake mix.
Hello Christy,
I love ALL your recipes. However, I would even be more inclined to try one knowing it’s your own special creation. Planned and stirred with love, thoughtfulness, and a tremendous dose of your cooking mastery. This one is at the top of my list for my next baking day!
All my best,
Maralee
This sounds yummy. I am wondering if I could substitute sweet potato for the pumpkin? My husband has decided he like sweet potato better in pies so maybe….
Will try this and do the substitute and let you know 🙂
Nan,
You are a brilliant woman! I think sweet potato (cooked and mashed well) would be a grand substitute!
If you get to try it, please do holler at me and let me know. I’ll be trying it soon, too, I’m sure!!!
Gratefully,
Christy 🙂