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