INSTRUCTIONS
- Preheat oven to 350F and line a 9×9 baking pan with parchment paper or lightly greased aluminum foil.
- Combine melted butter and sugars in a large bowl and stir until well-combined
- Add eggs, stir well
- Stir in pumpkin puree and vanilla extract until well combined.
- Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add dry ingredients and wet and stir until just combined — do not over-mix!
- Spread batter evenly into prepared 9×9 pan.
Streusel Topping
- Prepare the crumble by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
- Evenly sprinkle streusel topping over the top of your pumpkin batter.
- Transfer pan to oven and bake on 350F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before adding glaze.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn’t thin enough to drizzle.
- Drizzle over cooled pumpkin crumb cake.
- Cut and serve. Enjoy!