Description
A warm and cozy Autumn Pumpkin Spice Crumble Cake recipe, perfect for fall gatherings. This dessert is quick to make, features rich pumpkin and spice flavors, and offers gluten-free options.
Ingredients
- 1 cup Pumpkin Puree
 - 2 large Eggs
 - 1 cup Brown Sugar
 - 1/2 cup Granulated Sugar
 - 1/2 cup Vegetable Oil
 - 1 1/2 cups All-Purpose Flour
 - 1 tsp Baking Powder
 - 1 tsp Baking Soda
 - 1/4 tsp Salt
 - 1 tsp Cinnamon
 - 1/2 tsp Nutmeg
 - 1/4 tsp Ginger
 - 1/4 cup Butter (cold)
 - 1/2 cup All-Purpose Flour (for crumble)
 - 1/4 cup Sugar (for crumble)
 - 1 tsp Vanilla Extract
 - 2 tbsp Milk
 
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan.
 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
 - Whisk pumpkin puree, eggs, vegetable oil, brown sugar, and granulated sugar in another bowl until smooth.
 - Gently fold wet ingredients into dry ingredients until just combined; do not overmix.
 - Pour batter into the prepared pan and spread evenly.
 - In a separate bowl, mix crumble topping ingredients (flour, sugar) and cut in cold butter until coarse crumbs form.
 - Sprinkle crumble topping over the batter.
 - Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
 - Let the cake cool in the pan for 10-15 minutes.
 - Prepare the glaze by mixing powdered sugar with milk until smooth. Drizzle over the warm cake.
 
Notes
- Serve warm with vanilla bean ice cream for an indulgent treat.
 - Consider toasting spices before mixing for enhanced flavor.
 - Use homemade pumpkin puree for the best taste.
 
- Prep Time: 15 minutes
 - Cook Time: 30 minutes
 - Category: Dessert
 - Method: Baking
 - Cuisine: American
 
Nutrition
- Serving Size: 1 slice
 - Calories: 200 kcal
 - Sugar: 12 g
 - Sodium: 180 mg
 - Fat: 8 g
 - Saturated Fat: 4 g
 - Unsaturated Fat: 4 g
 - Trans Fat: 0 g
 - Carbohydrates: 30 g
 - Fiber: 2 g
 - Protein: 3 g
 - Cholesterol: 50 mg
 
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