Autumn’s embrace feels like a warm hug, and when you slice into a piece of this Moist Pumpkin Crumb Cake, you’ll understand exactly why. The tender crumb yields to a rich, velvety cake layer that’s infused with the earthy sweetness of pumpkin puree and a harmonious blend of cinnamon, nutmeg, and ginger. Each bite feels like a cozy fireside chat, where laughter echoes and mugs of steaming cider sit within arm’s reach. As you mix the batter, you’ll notice the vibrant orange hue of the pumpkin swirling through the bowl—an invitation to savor the season’s bounty and create memories one slice at a time.
This recipe is beginner-friendly yet impressively indulgent, perfect for both seasoned home bakers and those just dipping their toes into the flour-dusted world of dessert making. The crumb topping, made with brown sugar and cold butter, adds a delightful crunch that contrasts beautifully with the soft, moist interior. Whether you’re gathering for a casual weekend brunch or looking to impress friends at a fall potluck, this cake delivers. With just 15 minutes of prep, 30–35 minutes in the oven, and a 10-minute rest, you’ll soon have a dessert that clocks in at about 250 calories per slice—enough to enjoy without losing track of your day. Let’s dive into the heart of this seasonal superstar and discover why every forkful feels like a celebration of autumn.
KEY INGREDIENTS IN MOIST PUMPKIN CRUMB CAKE
Every amazing loaf or cake begins with quality ingredients, and this Moist Pumpkin Crumb Cake is no exception. From the basics that give structure to the cake to the warm spices and tender crumb topping, each element plays a starring role. Let’s break down what you’ll need and why each component matters.
- All-purpose flour
This pantry staple provides the essential structure for both the cake and its crumb topping. It forms the backbone that holds everything together, ensuring a tender yet sturdy slice every time.
- Granulated sugar
The primary sweetener in the cake layer, granulated sugar not only adds sweetness but also contributes to the cake’s tender crumb by trapping air when creamed with wet ingredients.
- Baking powder
Acting as a leavening agent, baking powder helps the cake rise and gives it a light, airy texture, ensuring your slice isn’t dense or heavy.
- Baking soda
Working alongside baking powder, baking soda boosts rise and helps balance the acidity in pumpkin puree, resulting in a perfectly golden crust and soft crumb.
- Salt
A pinch of salt heightens the flavors of the sugars and spices, creating depth and contrast rather than overt saltiness.
- Ground cinnamon
This warm, sweet spice brings that unmistakable spicy-sweet aroma that defines many fall treats, enveloping your kitchen in cozy vibes.
- Ground nutmeg
Nutmeg offers a subtle, woodsy heat that complements the sweetness of cinnamon, adding complexity without overpowering.
- Ground ginger
A hint of ginger delivers a gentle zing, rounding out the warm spice profile and pairing beautifully with pumpkin.
- Canned pumpkin puree
The star of the show, pumpkin puree contributes moisture, richness, and vibrant color, ensuring each bite is luscious and perfectly autumnal.
- Vegetable oil
Oil keeps the cake incredibly moist and tender, preserving freshness longer than butter in the cake layer.
- Eggs
Eggs bind ingredients together, provide structure, and help with leavening, giving the cake its soft yet stable texture.
- Vanilla extract
Just a splash elevates all the other flavors, rounding out the spiced notes with a sweet, fragrant finish.
- Brown sugar
In the crumb topping, brown sugar brings a deep, caramel-like sweetness and helps create those irresistible crunchy clusters.
- Unsalted butter
Cold and cubed, the butter is cut into the topping mixture to form coarse crumbs that bake into a golden, buttery crust.
HOW TO MAKE MOIST PUMPKIN CRUMB CAKE
Before you begin, gather all your ingredients and preheat your creative spirit. This recipe comes together in two simple bowls, and the magic happens when wet and dry ingredients unite under gentle folding and just the right bake time.
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan to ensure the cake releases cleanly once baked. A light coating of butter or nonstick spray followed by a dusting of flour is all you need.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure the spices are evenly distributed so every bite is perfectly balanced.
3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Use a whisk or a hand mixer to blend until the mixture is smooth and well combined, creating a velvety orange batter.
4. Gradually add the wet pumpkin mixture to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as excessive stirring can yield a tougher crumb.
5. Pour the batter into the prepared baking pan, using a spatula to spread it evenly so the cake bakes uniformly.
6. For the crumb topping, in a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs—you should see pea-sized bits of butter throughout.
7. Sprinkle the crumb topping evenly over the cake batter, covering the surface with a generous layer of buttery clusters.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Allow the cake to cool in the pan on a wire rack for about 10 minutes before slicing. This short rest time helps the cake settle and makes slicing easier without crumbling.
SERVING SUGGESTIONS FOR MOIST PUMPKIN CRUMB CAKE
Transforming this cake into a memorable dessert experience can be as simple as pairing it with complementary flavors and textures. Whether you’re hosting a weekend brunch or craving an afternoon pick-me-up, here are four delightful ways to serve this fall favorite.
- Warm with whipped cream
Gently reheat a slice in the microwave for 10–15 seconds, then top with a generous dollop of lightly sweetened whipped cream. The cool, airy cream contrasts beautifully with the warm, spiced cake.
- Drizzled with caramel sauce
For a decadent twist, drizzle homemade or store-bought caramel sauce in a zigzag pattern over each slice. The buttery caramel notes amplify the cake’s brown sugar topping.
- A la mode
Serve the cake alongside a scoop of vanilla ice cream. The cold creaminess melts slightly into the warm crumb, creating a luscious dessert spoonful you won’t forget.
- Spiced latte pairing
Offer slices with a side of homemade pumpkin spice latte or chai tea. The complementary spices make for a cozy, café-style pairing right at home.
HOW TO STORE MOIST PUMPKIN CRUMB CAKE
Once you’ve enjoyed a few slices, you’ll want to keep the rest of your cake just as fresh as the day you baked it. Proper storage helps preserve moisture, flavor, and that satisfying crumb topping crunch.
- Room temperature with a loose cover: If you plan to finish the cake within a day or two, place it in an airtight container or cover it loosely with plastic wrap. This maintains moisture without making the crumb topping soggy.
- Refrigeration for extended freshness: To keep the cake fresh for up to 5 days, wrap the cooled slices individually in plastic wrap and store them in an airtight container in the fridge. Let each slice come to room temperature before serving or microwave briefly.
- Freezing for later enjoyment: Slice the cake, wrap each piece in foil, then place all wrapped slices in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen in a low oven.
- Reviving the crumb topping: If the topping loses its crispness, give each slice a quick toaster oven blast or bake at 300°F (150°C) for 5–7 minutes to re-crisp the crumbs.
CONCLUSION
Every slice of this Moist Pumpkin Crumb Cake is a reminder of why fall holds a special place in our hearts. From the first stir of pumpkin puree and oil to the satisfying crunch of the brown sugar crumb topping, this recipe brings warmth and joy to your home kitchen. Whether you’re a beginner taking your first steps into baking or a seasoned cook looking for a new seasonal favorite, the straightforward method and minimal ingredients make this dessert both approachable and impressive. With a preparation time of just 15 minutes, baking time of 30–35 minutes, and a short 10-minute rest, you’ll have a delightful dessert ready before you know it. Each slice clocks in at around 250 calories, making it a reasonable indulgence for gatherings or a cozy solo treat.
Don’t let all this deliciousness slip away—feel free to print this article or save it for future fall baking adventures. You’ll find a FAQ section below to answer any burning questions about ingredient swaps, troubleshooting, or serving tips. Have you tried this recipe yet? Did your kitchen fill with the sweet-spicy scent of pumpkin and cinnamon? Drop your comments, share your success stories, or ask any questions you might have. Your feedback helps me refine every recipe and ensures that our baking community grows stronger—and more delicious—together. Happy baking!
Moist Pumpkin Crumb Cake
Description
This pumpkin crumb cake is irresistibly moist and bursting with warm spices. Topped with a crunchy crumb layer, it's the perfect treat for any autumn gathering.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
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Pour the batter into the prepared baking pan, spreading it evenly.
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For the crumb topping, in a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Sprinkle the crumb topping evenly over the cake batter.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan on a wire rack before slicing and serving.
Note
- You can customize the spice blend by adding a pinch of cloves or cardamom for extra flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- This cake stores well; keep it covered at room temperature for up to 2 days.
