Spiced Pumpkin Crumb Cake

Spiced pumpkin crumb cake is moist, tender, and bursting with fall spices. It has a thick, sweet, pecan crumb topping that’s to die for!

This scrumptious Spiced Pumpkin Crumb Cake is breakfast perfection that combines the best of fall flavors, and it’s delicious crumb topping is everything! Lemon Almond Poppy Seed Scones, Blueberry Cream Cheese Danish, and Orange Sweet Rolls are more sweet breakfast recipes you’re going to want to try.

Dessert or Breakfast?!

I’m usually not one for sweets in the morning unless it’s 1. in the form of fruit, 2. in the form of a smoothie, or 3. in the form of a doughnut/cinnamon roll. Lately I’ve been on a huge crumb cake kick. 

This crumb cake is probably one of the easiest crumb cakes I’ve made. It’s a lot less work and tastes just as amazing as my apple crisp crumb cake and blueberry cheesecake crumb cake. The only “special ingredients” you’ll need are a can of pumpkin puree (not the sweetened/spiced pie filling) and a generous amount of pumpkin pie spice!

If you don’t have pumpkin pie spice on hand or don’t want to fork over the $ to buy some, check out this homemade version. It’s a great alternative to the store-bought kind.

This spiced pumpkin crumb cake is perfectly moist and tender and loaded with thick sweet crumbs. It’s delicious for breakfast or dessert and is best served with a tall glass of milk! Enjoy & happy baking!

The crumb topping

DRY INGREDIENTS. In a medium size mixing bowl, whisk together the sugars, cake flour, pumpkin pie spice, salt and pecans.

COMBINE. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.

Making Spiced Pumpkin Crumb Cake

PREP. Preheat oven to 350 degrees. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.

Note: you can use parchment paper in the square dishes for easier removal. You will need to lightly spray it with baking spray.

WET INGREDIENTS. In a large mixing bowl or the bowl of a stand mixer, beat the oil, sugars, pumpkin puree, sour cream and vanilla extract. When the mixture is smooth, add the eggs one at a time.

DRY INGREDIENTS. In a small mixing bowl whisk together the flours, baking soda, baking powder, salt and pumpkin pie spice. With mixing speed on low, gradually add the the dry ingredients, mixing just until combined (overmixing will create a dry tough crumb. You can use a spatula to fold in the dry ingredients if you wish- no more than 20 strokes/folds.

LAYER. Pour the batter into the prepared pan, spreading into an even layer. Cover with the crumb mixture. You will have to break the crumbs into smaller pieces.

BAKE. Place in the oven and bake for 30-40 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving. Top with a dusting of powdered sugar if desired.

Recipe tips + Storing Info

• Make your own cake flour by measuring out 1 cup of all purpose flour and then removing 2 Tbsp from the cup. Add 2 Tbsp of cornstarch in its place and sift it all together. Cake flour is necessary in this recipe to give a nice sponginess to your crumb cake.
• Make your own pumpkin puree: Homemade Pumpkin Puree.
• Substitute chopped walnuts or almonds for the pecans called for in the crumb topping.
• If you find that the crumb topping on your cake is browning a little too much, you can always tent some aluminum foil over it while baking.

Leftover cake is such a treat for breakfast later on!

STORE on the countertop for up to 4 days. This cake is prone to dry out quickly when left out, so be sure to always keep it covered. Leftover crumb cake will also be good for about a week in the fridge when covered tightly with plastic wrap or stored in a Ziploc bag.

To FREEZE any leftovers we recommend waiting until the cake is completely cooled. Then wrap it tightly in plastic wrap, followed by aluminum foil or put it in a freezer safe storage bag.  It will be good for about 3 months or so in the freezer and can be thawed at room temperature before enjoying it again.

For More delectable fall favorites:

• Apple Muffins
• Maple Pecan Cinnamon Rolls
• Pumpkin French Toast Sticks
• Zucchini Bread