Pumpkin Spice Crumb Cake
A soft, moist pumpkin cake topped with a buttery cinnamon crumb—perfect for fall desserts or cozy breakfasts.
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup cold butter (cubed)
Cake
- 2 cups all-purpose flour
- 1¼ cups pumpkin purée
- 2 cups sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup milk (or buttermilk)
- 3 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp vanilla extract
- ½ tsp salt
Pumpkin and warm spices like cinnamon, nutmeg, and cloves give this cake its classic fall flavor.
Instructions
1. Prepare the topping
- Mix flour, brown sugar, cinnamon, nutmeg, and salt
- Add butter and mix until crumbly
- Set aside
2. Make the cake batter
- In a bowl, whisk flour, baking powder, spices, and salt
- In another bowl, mix pumpkin, sugar, oil, eggs, milk, and vanilla
- Combine wet + dry ingredients until smooth
3. Assemble
- Pour half the batter into a greased baking pan
- Sprinkle some crumb topping
- Add remaining batter
- Finish with the rest of the crumbs
4. Bake
- Bake at 180°C (350°F) for 35–45 minutes
- Toothpick should come out clean
5. Cool & serve
- Let cool slightly before slicing
- Optional: drizzle with simple icing (powdered sugar + milk)
Tips
- Don’t overmix → keeps cake soft
- Use pure pumpkin purée (not pumpkin pie filling)
- Cake tastes even better the next day (more moist!)