This moist pumpkin crumb cake is a soft, seasonally flavored pumpkin cake infused with the best flavors of fall (think pumpkin spice, cinnamon, and real pumpkin) and topped off with a buttery cinnamon crumble topping!
Hello again! Sam here from Sugar Spun Run with a seasonal pumpkin recipe for you today: Pumpkin Crumb Cake.
I know it’s not quite Fall just yet, but I have been dying to break out the pumpkin recipes for weeks now, and even if you’re not ready to jump seasons just yet I think you’re going to want to hang on to this recipe for when the leaves begin to turn. It’s the perfect Fall recipe — packed full of real pumpkin, flavored with the best spices of Fall, and topped off with a crumbly cinnamon spiced streusel topping.
Drizzle everything with a simple white glaze and you have an unforgettable recipe that’s sure to be a hit at every party and potluck this time of year.
Thanks to the pumpkin in this recipe (as well as a few spoonfuls of sour cream), this pumpkin crumb cake is extremely soft and moist. It’s also made with real, melted butter rather than oil for a rich, flavorful taste.
The crumbly streusel topping that I use on top is the same one that I use on my favorite coffee cake recipe (sometimes I even use it on top of my chocolate chip muffins, too — it’s so good!). It’s nice and slightly crisp and sugary against the soft pumpkin cake and serves as the perfect complement.
While the glaze for this recipe is totally optional, it’s so easy to make (just two ingredients!) that I don’t know why you would skip it. Plus, it makes your pumpkin crumb cake look even better, too!