Moist Cinnamon Streusel Pumpkin Cake for Cozy Fall Delights

This Cinnamon Streusel Pumpkin Cake is a delightful, moist treat that embodies the warm flavors of fall.

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Prep Time 20

Cook Time 38

Cooling Time 15

Total Time 1 13

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour or substitute with whole wheat flour
1 cup Granulated Sugar can replace partially with honey or maple syrup
1/2 cup Light Brown Sugar can substitute with brown sugar or coconut sugar
2 teaspoons Ground Cinnamon or use pumpkin pie spice
1/2 cup Canola or Vegetable Oil can substitute with applesauce or melted coconut oil
3 large Large Eggs or substitute with ground flaxseed mixed with water
1 cup Pure Pumpkin ensure it's 100% pure pumpkin
2 teaspoons Baking Powder ensure it's fresh
1 teaspoon Baking Soda ensure it's fresh
1/2 teaspoon Salt to balance sweetness

For the Streusel Topping

1/2 cup Cubed Cold Butter or substitute with margarine
1 cup All-Purpose Flour use the same flour type as for the cake
1/2 cup Granulated Sugar can swap with brown sugar
1 teaspoon Ground Cinnamon for flavor

For the Glaze

1 cup Powdered Sugar or substitute with icing sugar
2 tablespoons Butter or substitute with a dairy-free spread
2 tablespoons Heavy Cream can replace with evaporated milk or non-dairy alternative
1 teaspoon Vanilla Extract or use vanilla bean paste

Equipment

9x13 inch cake pan
mixing bowls
hand mixer
pastry cutter
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan.
In a medium bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the streusel topping, cut in butter until crumbly.
In a large bowl, blend pumpkin, granulated sugar, oil, and eggs until smooth using a hand mixer.
In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Gradually add to the pumpkin mixture until just combined.
Pour batter into the prepared pan and sprinkle the streusel topping evenly over the batter.
Bake for 30-38 minutes or until a toothpick inserted comes out clean and edges are golden.
Allow the cake to cool completely before glazing with the rich icing.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 3500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store covered at room temperature for up to 5 days, in the fridge for up to 1 week, or freeze for up to 2 months.

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