Moist, delicious, full of pumpkin and espresso flavours, and topped with a brown sugar streusel and espresso glaze. This pumpkin spice latte crumb cake is perfect for fall baking.
WHY YOU’LL LOVE This Pumpkin Cake
Easy to make. This pumpkin cake is easy to make and done by hand.
Amazing flavour. The cake is perfect seasoned with pumpkin and espresso flavours.
Perfect for Fall. I know it's "basic" to love pumpkin spice lattes in the fall but I just LOVE IT. This cake is the perfect fall snack or breakfast.
Streusel topping. The brown sugar streusel topping goes perfectly with the pumpkin flavours.
INGREDIENTS
- Flour- all purpose flour works best
- Pumpkin pie spice
- Ground cinnamon
- Baking soda
- Baking powder
- Instant espresso powder
- Salt
- Eggs- This recipe use two large whole eggs at room temperature
- Brown sugar
- White sugar
- Vegetable oil
- Pumpkin puree- not pumpkin pie filling
- Vanilla extract
- Butter
- Milk
STEP BY STEP INSTRUCTIONS
To make these muffin start preheating your oven to 350 F and lining the square baking pan with parchment paper.
Cake Batter
In a medium bowl whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together. Set aside.
In a large bowl mix brown sugar, white sugar, eggs, vegetable oil, milk, and pumpkin puree together.
Once the wet ingredients are mixed add them into the dry ingredients and fold together with a rubber spatula. Mix just until the flour is blended, you don't want to over mix.
Pour batter into your lined pan.
Crumb Topping
In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
Sprinkle crumb topping over the cake batter.
Bake for 35-40 mins or until a toothpick comes out clean when inserted into the centre of the cake.
Espresso Glaze
In a bowl add powdered sugar, milk, and espresso powder. Mix until smooth. Drizzle over the cooled cake.
FREQUENTLY ASKED QUESTIONS
STORING THE Cake
Store the cake in an airtight container at room temperature. The cake stay good for up to four days if stored properly.
CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?
No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the cake.
DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?
Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist cake. If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make this pumpkin spice latte crumb cake please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
MORE PUMPKIN RECIPES TO LOVE
- Pumpkin Spice Latte Loaf Cake
- Pumpkin Coffee Cake Cookies
- Pumpkin Bread with Streusel Topping
- Mini Pumpkin Spice Donuts
- Chewy Pumpkin Cookies
- Pumpkin Swirl Cheesecake Bars
- Chocolate Pumpkin Muffins
Pumpkin Spice Latte Crumb Cake
Equipment
- 8x8 square baking pan
- large and medium mixing bowls
- whisk
Ingredients
Pumpkin Cake
- 1 & 3/4 C all purpose flour spooned and levelled*
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp instant espresso powder
- 2 large eggs at room temperature
- 2/3 C brown sugar
- 1/3 C white sugar
- 1/2 C vegetable oil
- 1 & 1/4 C pumpkin puree
- 1 tsp vanilla extract
Crumb Topping
- 3/4 C all purpose flour
- 1/3 C brown sugar
- 1 tsp ground cinnamon
- 3 tbsp white sugar
- 5 tbsp salted butter melted
Espresso Glaze
- 1/2 C powdered sugar
- 1/2 tbsp milk
- 1/2 tsp instant espresso
Instructions
- Preheat oven to 350F. Line the square baking pan with parchment paper.
Pumpkin Cake
- In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, instant espresso, and salt. Set aside.1 & 3/4 C all purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp instant espresso powder
- In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, and vanilla extract.2 large eggs, 2/3 C brown sugar, 1/3 C white sugar, 1/2 C vegetable oil, 1 & 1/4 C pumpkin puree, 1 tsp vanilla extract
- Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.
- Pour batter into your lined pan.
Crumb Topping
- In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.3/4 C all purpose flour, 1/3 C brown sugar, 1 tsp ground cinnamon, 3 tbsp white sugar, 5 tbsp salted butter
- Add the crumb topping on top of the cake batter.
- Bake for 35-40 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to cool to room temperature before removing it from the pan.
Espresso Glaze
- In a bowl add powdered sugar, milk, and espresso powder. Mix until smooth. Drizzle over the cooled cake.1/2 C powdered sugar, 1/2 tbsp milk, 1/2 tsp instant espresso
Notes
Heather Meech
Turned out just lovely! Took out of the oven at 35 minutes. I had to put the expresso glaze in the microwave for 20 seconds to dissolve the expresso powder. I will definitely make this recipe again.