Mini Pumpkin Crumb Cakes


I have always loved crumb cakes and decided I wanted to incorporate pumpkin into them for the holiday. I looked through some traditional crumb cake recipes and did a bit of testing to incorporate the perfect pumpkin flavor into this treat. I made individual crumb cakes by using a muffin/ cupcake pan. If you prefer to make one large Pumpkin Crumb Cake, grease a 13 x 9 inch pan with butter or cooking spray and bake for 35-45 minutes. You will want your toothpick to come out clean.

I think this would be the perfect breakfast treat for the family on Thanksgiving day. The texture of the cake is light and fluffy and perfect with a cup of tea or coffee. I dust my crumb cakes with powdered sugar but I will warn you, this could get a bit messy while eating it. After all, it is a crumb cake. 🙂

Ingredients: (makes about 18 mini crumb cakes or one 13 x 9 inch pan)

1/2 Cup unsalted butter, room temperature

1 Cup sugar

2 eggs

1 1/4 Cup canned pumpkin

1 teaspoon vanilla

2 Cups all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 325 degrees. Spray muffin/ cupcake pans with cooking spray.

Using your stand mixer, cream together butter and sugar for 5 minutes. Add eggs one at a time and beat until incorporated.

Add pumpkin and vanilla and blend together. Mixture will look clumpy.

Sift together all dry ingredients and slowly add them to wet ingredients. Blend until smooth.

Scoop about 2 cookie size scoops (about 2 Tablespoons) into each muffin mold.

Top generously with streusel topping (recipe follows). To keep the topping from falling off after baking, use a spoon and gently push crumbles into batter. Be careful not to flatten batter.

Bake for 20-24 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes and then dust generously with powdered sugar. Serve warm or at room temperature.

Walnut Streusel Topping

2/3 Cup light brown sugar, not packed

2/3 Cup all-purpose flour

1 Cup chopped walnuts

1 teaspoon salt

2 teaspoons cinnamon

5 Tablespoons unsalted butter, melted

Combine all dry ingredients. Add melted butter and form crumbly mixture with fingers.



About kristinegough86

I have the passion to bake and love trying new recipes! I work at a school for children with disabilities as a manager of a cafe. This cafe allows the students learn the ability to work with the public and in the near future I am going to be able to bake with the students and let them learn about the love and passion there is to baking. :) I prefer baking over cooking although I do love to cook as well. I hardly ever repeat a recipe. I love my family, dogs, friends, and job. One day I will have my own bakery and I can not wait. Until then I am going to continue baking my little heart out.

One response »

  1. Kristine, these look delicious…definitely a recipe I’ll test-drive before Thanksgiving comes around. Reminds me of a pumpkin crumb cake
    I order around this time of year from a bakery in northern new jersey. Thanks for sharing!

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