Pumpkin Crumb Cake Recipe

This moist and spiced pumpkin crumb cake is an easy breakfast cake for weekends and holidays! It's filled with the comforting flavors of pumpkin and cinnamon, and totally unbeatable.

👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Shelly📖 cookiesandcups

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

oven
baking dish
whisk
bowl
pan

📝 Preparation Steps

Preheat oven to 350°F.

Spray a 9×13 baking dish with cooking spray, set aside.

Whisk together flour, baking powder, salt and cinnamon. Set aside.

flour2 cupscups flour1 1/2salt1 tsptsp salt1/2

In large bowl beat sugar and butter together until combined. Add in eggs, vanilla and pumpkin mixing until smooth.

sugar2 cupslight brown sugar1 cupeggs2vanilla1 Tbsppumpkin1 (15 oz) can

Add dry ingredients in thirds, alternating with milk, starting and ending with dry mixture. Beat for 1 more minute until smooth, scraping sides as necessary.

Spread batter into pan evenly.

To make crumb mixture, cut together all ingredients using a pastry cutter or fork. I like to get in with my hands and combine the ingredients once they are all mixed, and form larger clumps of crumb.

Spread this mixture on top of cake batter.

Bake for ⏱️ 45-55 minutes until center is set and toothpick comes out clean.

Can be served warm or at room temperature.

Nutrition Facts

calories

498 calories

fat Content

17.2 g

fiber Content

1.8 g

sugar Content

51.4 g

sodium Content

322.1 mg

protein Content

5.9 g

trans Fat Content

0 g

cholesterol Content

73.7 mg

carbohydrate Content

81.6 g

saturated Fat Content

10.3 g

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