This easy, perfectly spiced Pumpkin Crumb Cake is moist, fluffy, and topped with a generous layer of buttery, crispy streusel and optional drizzle of maple glaze.
Why you’ll love it
- SO MUCH CRUMB TOPPING. If the crumb topping doesn’t completely cover the cake… I don’t want it! 😉
- Moist and Fluffy Cake. Using an entire can of pumpkin creates an insanely moist cake without being too heavy.
- Perfectly Spiced. Pumpkin recipes can often be bland, but thanks to a ton of pumpkin pie spice, this cake is anything but boring!
- Versatile. Serve it next to a hot cup of coffee for breakfast or with a scoop of vanilla ice cream for dessert!
Ingredient notes
Crumb Topping
- Flour – all-purpose flour is going to give the best flavor and texture. Feel free to swap out whole wheat pastry flour for extra fiber. If you only have whole wheat flour (which is heartier than whole wheat pastry flour) you can probably swap out about 1/2 cup (so 1 cup all-purpose and 1/2 cup whole wheat).
- Sugars: Brown Sugar and Granulated Sugar – I like the combination of dark brown sugar and granulated sugar, but you can use one or the other, if preferred.
- Spices: Pumpkin Pie Spice and Salt – use your favorite store-bought pumpkin pie spice blend, apple pie spice blend or feel free to make your own spice blend using cinnamon, ginger, nutmeg, allspice, and cloves. Any salt such as table salt will work.
- Butter – unsalted or salted butter will work just fine. Use a dairy-free variety, if necessary. Oil may also be used in a pinch.
Pumpkin Cake
- Butter – unsalted or salted butter will work. Use a plant-based variety, if necessary. A neutral oil such as avocado oil or canola oil may also be used.
- Sugar – I like dark brown sugar the best, but light brown sugar may also be used. You can also make your own by mixing together 1 cup granulated sugar with 1-2 tablespoon molasses. Plain granulated sugar may also be used.
- Maple Syrup – use pure maple syrup for the best texture and flavor. Honey or agave might also work.
- Egg – eggs comes in all different sizes, so be sure you’re using 1 large egg. I have not tested this with an egg substitute.
- Vanilla – pure vanilla extract, imitation vanilla, vanilla paste, or vanilla beans may be used.
- Pumpkin – be sure to use 1 (15 oz) can pumpkin puree, not pumpkin pie filling.
- Flour – all-purpose flour is going to give the best flavor and texture. Feel free to swap out whole wheat pastry flour for extra fiber. If you only have whole wheat flour (which is heartier than whole wheat pastry flour) you can probably swap out about 1/2 cup (so 1 cup all-purpose and 1/2 cup whole wheat).
- Spices: Pumpkin Pie Spice and Salt – use your favorite store-bought pumpkin pie spice blend, apple pie spice blend or feel free to make your own spice blend using cinnamon, ginger, nutmeg, allspice, and cloves. Any salt such as table salt will work.
- Leavening Agents: Baking Soda and Baking Powder – there are no substitutes for this; using both creates a balanced texture. Baking soda promotes spreading and browning and baking powder provides lift and a soft texture.
Optional Glaze
- Powdered Sugar – there is no substitute for this. You can make your own by blending 1 cup granulated sugar with 1 teaspoon cornstarch.
- Maple Syrup – omit, if desired and use additional milk to thin. Personally, I like the maple flavor. Maple extract (about 1/2 teaspoon) would also be delicious.
- Milk – any milk, half-and-half, or cream will work.
- Spices: Pumpkin Pie Spice and Salt – I like the additional “spiced” flavor, but feel free to omit. Any salt such as table salt will work.
How to make
Crumb Topping
- Whisk together flour, sugars, salt, and cinnamon.
- Use a fork to stir in the melted butter. Set aside.
Pumpkin Cake
- Whisk together wet ingredients: butter, brown sugar, maple syrup, egg, vanilla, and pumpkin until smooth.
- Whisk in the dry ingredients: flour, pumpkin spice, baking soda, baking powder, and salt, then pour into a greased 8×8 or 9×9 square non-stick baking dish.
- Top with crumble.
- Bake, then optional: drizzle with glaze.
- Slice, serve, and enjoy!
How to store
Leftover cake can be stored in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. It’s best to avoid refrigerating cake, as it tends to dry out.
To reheat, enjoy at room temperature or warmed in the microwave.
– Jennifer
Easy Pumpkin Crumb Cake
This easy, perfectly spiced Pumpkin Crumb Cake is moist, fluffy, and topped with a generous layer of buttery, crispy streusel and optional drizzle of maple glaze.
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 16 pieces
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
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 spoon 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
Crumb Topping
- Whisk together flour, brown sugar, granulated sugar, pumpkin spice, and salt into a medium sized bowl.
- Drizzle in melted butter and use a fork to combine. You should end up with what looks like wet sand, with lots of big chunks. Set aside.
Pumpkin Cake
- Preheat oven to 350 degrees F and grease a 9x9 inch non-stick square baking dish with cooking spray. Set aside.
- In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, maple syrup, egg, and vanilla until smooth.
- Fold in flour, pumpkin spice, baking soda, baking powder, and salt until *just* combined.
- Pour the batter into the prepared pan, then sprinkle with the crumble.
- Bake in preheated oven for about 45-50 minutes or until an inserted toothpick is practically clean (it’s ok if a few crumbs stick); check at 45 minutes and cover with greased tin foil if the top is getting too brown.
- Cool for 10-15 minutes before drizzling with optional glaze and enjoying!
Glaze
- Whisk together powdered sugar, maple syrup, milk, pumpkin spice, and salt until smooth, then drizzle over cooled cake and enjoy!
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STORING
Room Temp:5 Days
Refrigerator:N/A
Freezer:3 Months
Reheat:Thaw, if frozen, then eat at room temperature or warmed in the microwave
*Storage times may vary based on temperature and conditions
Notes
Nutritional information includes glaze. If using an 8x8 instead of a 9x9, you'll likely need to increase the bake time, because it will be thicker.
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Nutrition Information
Nutrition Facts
Easy Pumpkin Crumb Cake
Amount Per Serving (1 piece)
Calories 331 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 42mg14%
Sodium 337mg15%
Potassium 160mg5%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 32g36%
Protein 3g6%
Vitamin A 4512IU90%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: crumb cake, easy pumpkin dessert, fall baking, maple glaze, pumpkin cake, pumpkin cake with crumb topping, pumpkin crumb cake with glaze
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