Pour the batter into a springform pan that has been sprayed with cooking spray. Mix the wet ingredients into the dry and mix until combined, being careful to not overwork the batter. There will be some small lumps. Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it forms fine crumbs. In a small bowl, whisk the egg, buttermilk, pumpkin, and vanilla until combined. Whisk together flour, sugar, baking powder, and salt in a large bowl. Set the streusel aside and begin the cake batter. I like big clumps, so I leave some of the bigger ones. Pour in melted butter and use the fork to combine and form clumps. Add everything except the butter to a medium bowl. This cake comes together quickly and you don’t need much more than a fork and spatula to make it. I took it a step further and drizzled some slices with my pumpkin spice syrup. It is so moist (sorry if you hate that word) and packed with spices.

The end result is a pumpkin butter cake topped with pumpkin spice streusel. Even the non-pumpkin lovers in my house (I’m looking at you Wes Hester) loved it. I wanted to make a pumpkin version and I could not be any happier with how it turned out. It isn’t too pumpkin-y and just enough spice to know what’s what, but not overpowering. (It’s a toss-up between my crumb cake and my coffee cake, it really depends on who is asking me to make it.) I’ve been making this crumb cake for years and it’s one of my kid’s favorites. When you have a recipe that you know and love, it’s hard to not want to play with it and see what else you can do with it. I like to bake all the time, but I love it this time of year. The warm spices, pumpkin, apples – the best smell in the world if you ask me. We are officially in the thick of the fall baking season. An easy recipe for when the fall baking mood strikes. Pumpkin Spice Crumb Cake – A rich pumpkin butter cake with pumpkin spice streusel crumb top.

Spiced pumpkin crumb cake