Irresistible Moist Pumpkin Crumb Cake Recipe to Enjoy

There’s something magical about the first whiff of a freshly baked Moist Pumpkin Crumb Cake wafting through your home. It’s as if autumn itself decided to cozy up on your kitchen counter, bringing with it the warmth of spices like cinnamon and nutmeg, along with that sweet, inviting pumpkin aroma that just says, “Hey there, I’m here for all your comfort food needs!” Imagine slicing into that golden cake, revealing a tender crumb that practically melts in your mouth, topped with a crunchy streusel that makes every bite feel like a little celebration.

Now, let me take you down memory lane. Picture this: it’s October, the leaves are changing colors, and my family is gathered around the kitchen table, eagerly awaiting this delightful treat. My grandma used to whip up her famous pumpkin crumb cake every fall, and we’d devour it while discussing everything from school crushes to Halloween costume ideas. That cake was the star of our autumn gatherings! So now it’s time to bring back those cozy memories with our own version of this delectable dessert that’s perfect for any occasion—from Thanksgiving feasts to cozy Sunday brunches.

Ingredients for Moist Pumpkin Crumb Cake

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree for the best flavor; avoid pumpkin pie filling which has added sugars and spices.
• Granulated Sugar: This will sweeten up the cake beautifully—use organic sugar if you want to feel fancy.
• Brown Sugar: For that rich caramel flavor and moisture; don’t skimp on this one.
• All-Purpose Flour: The backbone of our cake; make sure it’s fresh for optimal texture.
• Baking Powder & Baking Soda: These will work together like a dynamic duo to ensure your cake rises perfectly.
• Cinnamon & Nutmeg: These spices are essential—they’re basically autumn in powder form!
• Eggs: They provide structure; I usually go for large eggs for best results.
• Vegetable Oil: This keeps our cake moist; can substitute with melted butter if you’re feeling indulgent.

For the Topping:

• Oats: Choose old-fashioned oats for a hearty crumb topping that adds texture and chewiness.
• Chopped Nuts: Pecans or walnuts add crunch—be sure they’re toasted for extra flavor if you have time!
• Butter: Melted butter binds the topping ingredients together; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Moist Pumpkin Crumb Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray or butter because nobody likes sticky situations!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This is where your house starts smelling like heaven!

Step 3: Combine Wet Ingredients

In another bowl, mix canned pumpkin puree with granulated sugar and brown sugar until fluffy. Add eggs one at a time and then drizzle in vegetable oil while continuing to mix—this step feels like magic as everything comes together!

Step 4: Merge Mixtures

Slowly fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix! Remember: less is more when it comes to mixing—just like relationships.

Step 5: Prepare Topping

In a separate bowl, combine oats, chopped nuts, brown sugar, flour, and melted butter until crumbly. You want chunks of joy here!

Step 6: Bake & Enjoy

Pour batter into prepared pan and sprinkle topping evenly over it. Bake for about 35-40 minutes or until a toothpick inserted comes out clean. Let it cool slightly before slicing (if you can resist!).

And there you have it—a delightful Moist Pumpkin Crumb Cake that’s ready to be devoured! Serve warm with coffee or tea for an indulgent experience that’ll transport you straight back to those cozy family gatherings. Enjoy every crumb!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) while you mix the wet ingredients. Next, combine the dry ingredients in another bowl and gradually fold them into the wet mix. Finally, pour everything into your prepared pan, sprinkle with crumb topping, and bake until golden.

Add Your Touch

Feel free to customize this cake by adding chocolate chips, nuts, or even a dash of nutmeg for extra warmth. You can also substitute pumpkin puree with applesauce if you’re feeling adventurous or want a lighter version.

Storing & Reheating

Store any leftover Moist Pumpkin Crumb Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15 seconds before serving.

After making this Moist Pumpkin Crumb Cake last fall, my friends dubbed me the “Pumpkin Queen.” The joy on their faces as they devoured slice after slice was priceless—and now I’m ready to reign again this season!

FAQs:

What ingredients do I need to make Moist Pumpkin Crumb Cake?

To prepare a delicious Moist Pumpkin Crumb Cake, gather the following ingredients: 1 cup of pumpkin puree, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Additionally, use 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a mix of spices such as cinnamon and nutmeg. For the crumb topping, you will need flour, oats, butter, and more brown sugar. These wholesome ingredients create a delightful cake that’s perfect for fall.

How long does it take to bake Moist Pumpkin Crumb Cake?

Baking your Moist Pumpkin Crumb Cake typically takes about 40 to 50 minutes at a temperature of 350°F (175°C). However, baking times may vary based on your oven’s efficiency. To ensure the cake is perfectly baked, check it with a toothpick inserted into the center. If it comes out clean or with a few moist crumbs clinging to it, your cake is ready! Allow it to cool before serving for the best flavor and texture.

Can I make Moist Pumpkin Crumb Cake ahead of time?

Yes! You can definitely prepare your Moist Pumpkin Crumb Cake ahead of time. In fact, this cake often tastes even better after resting for a day. Once cooled completely, store it in an airtight container at room temperature for up to three days or refrigerate it for up to a week. If you want to enjoy it later than that, consider freezing slices wrapped tightly in plastic wrap and aluminum foil. Just thaw them overnight in the fridge before serving.

How can I store leftover Moist Pumpkin Crumb Cake?

To keep your leftover Moist Pumpkin Crumb Cake fresh and delicious, store it in an airtight container at room temperature if you plan to eat it within a few days. If you need to store it longer, refrigerate the cake or freeze individual slices wrapped securely. This way, you can enjoy a slice whenever you crave something sweet without worrying about spoilage!

Conclusion for Moist Pumpkin Crumb Cake:

In summary, the Moist Pumpkin Crumb Cake is an ideal treat for fall gatherings or cozy family nights at home. With its rich flavors from pumpkin puree and warm spices like cinnamon and nutmeg combined with a delightful crumb topping, this cake captivates every palate. Preparing this recipe is straightforward and rewarding; whether you’re baking for guests or simply indulging yourself, it’s sure to satisfy your sweet cravings. Enjoy every bite of this moist and flavorful dessert!

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Moist Pumpkin Crumb Cake

• Author: Camiliya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Indulge in this delightful Moist Pumpkin Crumb Cake, bursting with warm spices and topped with a crunchy streusel. Perfect for autumn gatherings or cozy afternoons.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch of salt
• 1 cup old-fashioned oats
• 1/2 cup chopped nuts (pecans or walnuts)
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 4 tablespoons melted butter

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, and eggs until fluffy. Gradually mix in vegetable oil.
4. Slowly fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
5. In a separate bowl, combine oats, chopped nuts, brown sugar, flour, and melted butter until crumbly.
6. Pour the cake batter into the prepared pan and evenly sprinkle the topping on top.
7. Bake for about 35–40 minutes or until a toothpick inserted comes out clean. Let cool slightly before slicing.

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Nutrition

• Serving Size: 1 slice (approx. 85g)
• Calories: 220
• Sugar: 18g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: For extra flavor, add chocolate chips or substitute pumpkin puree with applesauce for a lighter option. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.