10/17/2026
Welcome back to Fall Baking Fridays! Today we’re making Pumpkin Crumb Cake and this was SO GOOD. I love that it’s versatile and can be a yummy breakfast alongside some bacon or eggs, or it can be a delicious dessert option for that fall dinner you’re planning! Here’s how to make it 👇
🍂 In a medium bowl, combine 250g flour, 1tsp baking soda, 1/2tsp baking powder, 1tsp salt, 1 1/2tsp cinnamon, 1/2tsp nutmeg, 1/4tsp cloves, and 1/4tsp of ginger.
🍂 In a separate, large bowl, combine 226g pumpkin puree, 80g maple syrup, 100g brown sugar, 1tsp vanilla, 60ml of milk, and 120ml canola oil.
🍂 Pour dry ingredients into the wet, and mix until just combined.
🍂 For the crumble topping, in a small bowl, melt 1/2 cup of butter. Add 220g brown sugar, 4tsp cinnamon, and 160g flour. Mix until combined and crumbly.
🍂 Add half of the batter to an 8x8 or similar sized baking dish. Sprinkle with about 1/3 of the crumble topping, and then the rest of the batter, followed by the rest of the crumble topping.
🍂 Bake at 350 degrees for about 40 minutes or until done. Allow to cool for about 30 minutes, and then prepare glaze.
🍂 For the glaze, mix together 3tbsp melted butter with 1tsp vanilla bean paste, 1/3 cup maple syrup, and about 1 1/2 cups powdered sugar. Drizzle over cooled cake.
ENJOY!!!
