Print

Easy Pumpkin Crumb Cake Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

This Easy Pumpkin Crumb Cake is a perfectly spiced, moist, and fluffy cake featuring pumpkin puree and warm pumpkin spice. It’s topped with a buttery, crispy streusel crumb topping and an optional maple glaze for an extra touch of sweetness. Perfect for fall baking, breakfast, snacks, or dessert.

Ingredients

Scale

Crumb Topping

  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ cup dark brown sugar, packed (light brown sugar is fine)
  • ¼ cup granulated sugar
  • 1 tablespoon pumpkin spice
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted

Pumpkin Cake

  • 1 (15 oz) can pure pumpkin puree
  • ½ cup unsalted butter, melted
  • ¾ cup dark brown sugar, packed (light brown sugar is fine)
  • ¼ cup pure maple syrup
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 ½ tablespoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Optional Glaze

  • 1 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon milk
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt

Instructions

  1. Prepare Crumb Topping: Whisk together the flour, brown sugar, granulated sugar, pumpkin spice, and salt in a medium bowl. Drizzle in melted butter and mix with a fork until the mixture resembles wet sand with large chunks. Set aside.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch non-stick square baking pan with cooking spray and set aside.
  3. Mix Pumpkin Cake Batter: In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, maple syrup, egg, and vanilla extract until smooth and well combined.
  4. Incorporate Dry Ingredients: Gently fold in flour, pumpkin spice, baking soda, baking powder, and salt into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
  5. Assemble Cake: Pour the batter evenly into the prepared pan, then evenly sprinkle the crumb topping over the batter.
  6. Bake the Cake: Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted near the center comes out nearly clean with only a few moist crumbs. Check at 45 minutes and if the top is browning too quickly, cover loosely with greased tin foil.
  7. Cool and Glaze: Allow the cake to cool in the pan for 10-15 minutes. Meanwhile, whisk together the powdered sugar, maple syrup, milk, pumpkin spice, and salt until smooth. Drizzle this glaze over the cooled cake before serving.

Notes

  • Nutritional information includes the optional glaze.
  • If baking in an 8×8 inch pan instead of 9×9, increase the baking time due to thicker cake.
  • Store the cake at room temperature for up to 5 days or freeze for up to 3 months.
  • To reheat, thaw if frozen and then enjoy at room temperature or warmed briefly in the microwave.

Keywords: crumb cake, easy pumpkin dessert, fall baking, maple glaze, pumpkin cake, pumpkin cake with crumb topping, pumpkin crumb cake with glaze

Find it online: https://reemcook.com/easy-pumpkin-crumb-cake-recipe/