Pumpkin Crumb Cake from Scratch
Savor the warm, spiced flavors of fall with this homemade Pumpkin Crumb Cake from Scratch! Featuring a moist, velvety cake infused with pure pumpkin puree, cinnamon, nutmeg, and ginger, this dessert is a true autumn indulgence. Topped with a buttery, cinnamon-scented crumb layer that’s perfectly golden and irresistibly crumbly, each bite offers a delightful contrast of textures. Made with simple pantry staples, this from-scratch recipe is easy to whip up in just 20 minutes of prep time, filling your kitchen with cozy aromas as it bakes. Perfect for breakfast, brunch, or an after-dinner treat, this autumn-inspired crumb cake is best served warm alongside a steaming cup of coffee or tea. Whether you're celebrating the season or simply craving a comforting dessert, this Pumpkin Crumb Cake will quickly become a favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour (for the cake)
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened, for the cake)
- 1 cups Granulated sugar
- 2 large Eggs
- 1 cups Pure pumpkin puree
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 1.25 cups All-purpose flour (for the crumb topping)
- 0.75 cups Brown sugar (lightly packed)
- 1 teaspoon Ground cinnamon (for the topping)
- 0.5 cups Unsalted butter (melted, for the crumb topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, 1.5 teaspoons of ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large bowl, use an electric mixer to cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and pure vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
For the crumb topping, mix 1.25 cups of all-purpose flour, 0.75 cups of packed brown sugar, and 1 teaspoon of ground cinnamon in a medium bowl. Pour in the melted butter and mix with a fork until large crumbs form.
Evenly sprinkle the crumb topping over the cake batter.
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 20 minutes before serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
5014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 733.1 g | 267% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 393.1 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 506 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
