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Cinnamon Streusel Pumpkin Cake
Recipe by:
Kristin
A perfect Fall treat! This cake is packed with flavor, simple to prepare, and the topping alone will have you going back for seconds!
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votes
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Breakfast, Dessert, Snack
Cuisine
American
Servings
8
Calories
489
kcal
Equipment
Mixing Bowls
Electric Hand Mixer
Pastry Blender
8x8 baking pan
Ingredients
1x
2x
3x
CAKE
½
cup
salted butter, softened
½
cup
brown sugar
1 ½
cups
pumpkin
3
eggs
2 ½
cups
flour
2
teaspoon
baking powder
½
teaspoon
salt
1
teaspoon
ground cinnamon
1
teaspoon
ground ginger
1
teaspoon
all spice
½
teaspoon
ground nutmeg
TOPPING
6
tablespoon
flour
6
tablespoon
sugar
6
tablespoon
brown sugar
½
teaspoon
ground cinnamon
3
tablespoon
melted butter
GLAZE
2
tablespoon
butter
1
cup
powdered sugar
1
teaspoon
vanilla extract
1
tablespoon
maple syrup
Instructions
Preheat oven to 350 degrees and grease an 8 x 8 baking pan.
In a mixing bowl, combine the butter, brown sugar, pumpkin, and eggs using an electric mixer.
Add in the flour, baking powder, salt, cinnamon, ginger, allspice, and nutmeg.
Once all is just combined, pour into prepared pan.
In a separate bowl, prepare the topping by combining the flour, sugar, brown sugar, cinnamon, and melted butter using your hands or two forks.
Once crumbly, sprinkle over batter evenly.
Bake in the oven for about 45 minutes, or until toothpick comes out clean when inserted in center.
To prepare glaze, melt the butter in a saucepan.
Add in the powdered sugar, vanilla extract, and maple syrup.
Drizzle glaze on top of cake and serve!! Enjoy!
Notes
Recipe adapted from: Pinch of Yum
Nutrition
Calories:
489
kcal
Carbohydrates:
70
g
Protein:
7
g
Fat:
21
g
Saturated Fat:
12
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
111
mg
Sodium:
447
mg
Potassium:
195
mg
Fiber:
2
g
Sugar:
33
g
Vitamin A:
2517
IU
Vitamin C:
2
mg
Calcium:
113
mg
Iron:
3
mg
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