Topping a cake is literally like starting with a blank canvas! Here are some other topping ideas for a pumpkin crumble cake! What Else Can I Top My Pumpkin Cake With? Heads Up! Pumpkin holds a lot of moisture, like A LOT! It may require a bit of extra time to drain any excess moisture – you can do this by lining a mesh colander with paper towel or placing a coffee filter over a large bowl. Use a spoon to scoop the flesh and place in a food processor to puree! Make the puree: Once removed from the oven, let the pumpkin halves cool enough to touch (not cold!).Bake: Bake for about 90 minutes, or until the flesh is tender – poking with a fork is helpful!.Oil the pumpkin: Rub the cut surfaces with oil, and place the halves face down in the roasting pan.You can keep the pumpkin seeds if you like! Cut pumpkin: Cut the pumpkin in half and remove the seeds and stringy fibres and discard the innards.

Preheat oven: To 350 degrees and add 1 Cup of water to a roasting pan set aside.

If you’re one of those people who isn’t afraid of the daunting task that is preparing fresh pumpkin, here is the step by step to creating your own pumpkin puree! You will know it’s done when you can insert a toothpick and pull it out clean! Let your cake cool completely (if you can manage!) before cutting into slices and serving.

Bake the cake: Bake for 55 minutes to an hour.

Prepare for baking: spread your pumpkin cake batter into the baking pan and top with crumble topping.

Add the pumpkin: Beat for another 30 seconds, add in flour mixture and continue to beat on low until well combined.

In a different bowl beat brown sugar, granulated sugar, butter, and eggs – on medium for 2 minutes, or until well combined.

Create the cake: In a bowl, combine flour, baking soda, cinnamon, pumpkin pie spice and salt and set aside.

Make crumble topping: Combine rolled oats, flour, brown sugar – add in butter by using a pastry blender until pea sized, then stir in pecans.

Preheat oven: To 350 degrees and grease a 9×13 inch baking pan with cooking spray or butter.

Pumpkin pie spice – you can find this spice in the baking isle, or you can make your own using cinnamon, nutmeg, cloves, and ginger!.

Cinnamon – did you know it’s one of the healthiest spices on the planet?.

Rolled oats – to help with that perfect crunch!.

Dry ingredients – flour, baking soda, salt, granulated sugar, brown sugar.Wet ingredients – butter (melted please!), eggs.The idea of a crumb cake, is a type of coffee cake with a crumb topping – in our case, crunchy and topped with cinnamon, oats, brown sugar and pecans! It is known to be a specialty in Germany, they call it “ Streuselkuchen” – say that five times fast! There are so many variations of crumb cake, and ultimately I just couldn’t say no to the taste of pumpkin! Ingredients Needed To Make Pumpkin Crumb Cake This cake is loaded with pumpkin pie spice and has a perfectly finished crunchy topping! Not only that, but can we talk about the low calorie count? Yes, you heard me right – pumpkin is nutrient dense and is incredibly low in calories! And while there are plenty of pumpkin cake recipes floating around out there, I’m certain this will be a favorite! What is Pumpkin Crumb Cake? I love baking this time of year! Just kidding, I love baking all year around! It seems the craze for pumpkin continues and I think everyone should have a go to recipe on-hand! There is just something about the thought of pumpkin that makes you feel warm and cozy inside!

Pumpkin crumb cake shelly jaronsky