{"id":4812,"date":"2021-11-29T14:20:49","date_gmt":"2021-11-29T19:20:49","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=4812"},"modified":"2023-02-06T15:41:00","modified_gmt":"2023-02-06T20:41:00","slug":"vegan-pumpkin-crumb-cake","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-pumpkin-crumb-cake\/","title":{"rendered":"Vegan Pumpkin Crumb Cake"},"content":{"rendered":"\n

I\u2019ve surprisingly not posted a pumpkin recipe yet this fall season. There\u2019s just pumpkin pie bars<\/a> from last year<\/em>! So we need to fix that. Although this isn\u2019t pumpkin pie (I\u2019ll work on that), it is<\/em> a vegan pumpkin crumb cake. Crunchy streusel topping over a moist pumpkin cake? Can\u2019t go wrong with that. You also have the option of baking it in a muffin tin for a sweet seasonal grab-and-go treat.<\/p>\n\n\n\n

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It\u2019s a pretty easy recipe to make and the streusel can be made ahead of time to save you a step. The cake is lightly spiced, moist and fluffy, while the streusel is crunchy with some added pumpkin seeds in it. I ate it for breakfast for days without getting sick of it, which is quite the selling point if you ask me.<\/p>\n\n\n\n

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How to make pumpkin pur\u00e9e<\/strong><\/h2>\n\n\n\n
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The recipe is quite simple and straightforward to make, especially if you opt to use canned pumpkin pur\u00e9e (not<\/em> pumpkin pie filling).<\/p>\n\n\n\n

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If you don\u2019t have access to canned pumpkin pur\u00e9e but can get pumpkins or squashes (like butternut or acorn), it\u2019s very easy to make it yourself. When buying the pumpkin, go for the small baking pumpkins. I actually prefer to use butternut squash (which I didn\u2019t have) because I find it lends a better flavour. If you\u2019re using pumpkins though, just avoid the large carving pumpkins, they\u2019re stringy and have a very vegetal taste.<\/p>\n\n\n\n

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To bake it, preheat your oven to 190C\/350F and line a rimmed baking sheet (very important to catch the juices, or it\u2019ll make a mess) with parchment, aluminum or a silicone baking mat. Cut the stem off then cut the squash or pumpkin in half. You can optionally oil the cut sides. Place the two halves cut-side down on the lined tray and bake for 45 minutes to 1 hour. The bake time will depend on the size of your pumpkin or squash. You\u2019ll know it\u2019s done when you can insert a fork or knife in it without any resistance. <\/p>\n\n\n\n

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Once it\u2019s cool enough to handle, scoop out the flesh and place it in a food processor or blender. When it\u2019s all scooped out, blend until smooth. And voil\u00e0! Set it aside to cool before using it in the cake batter. You can freeze any leftover pur\u00e9e in a bag or airtight container for a few months. Or keep it in the fridge for up to a week.<\/p>\n\n\n\n

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How to make this vegan pumpkin crumb cake<\/strong><\/h2>\n\n\n\n
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There\u2019s no need for any special equipment to make the cake or streusel, so it can all be done by hand. For the streusel, mix the dry ingredients together, then stir in the oil and milk. Put it in the fridge while you make the cake batter.<\/p>\n\n\n\n

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The pumpkin cake batter is just the usual wet and dry ingredients combined together. Nothing ground-breaking, but it comes out moist, fluffy and delicious! If I do say so myself. Which I do.<\/p>\n\n\n\n

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Pour that into your greased and lined cake pan and sprinkle with the crumb topping. You can keep it in larger pieces or break it up to have a finer crumble. You could also make this recipe into muffins, it\u2019ll give you about 8 muffins and you\u2019ll just need to reduce the bake time by 10-20 minutes.<\/p>\n\n\n\n

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Once it\u2019s baked, let it cool a bit before removing from the pan. If you\u2019re like me and can\u2019t wait for something to cool to dig in, I recommend finding the patience to do it at least for this. Although it\u2019s very good warm, the texture is much better once it\u2019s cooled down and the cake has set. While it\u2019s warm, it\u2019ll seem like the cake is a bit mushy. Delicious. But mushy.<\/p>\n\n\n\n

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Storing the pumpkin crumb cake<\/strong><\/h2>\n\n\n\n
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The baked cake can be stored at room temperature for up to 5 days or in the fridge up to 1 week, although I recommend eating it within 2 days. I don\u2019t suggest freezing the cake, but the streusel can be made up to 1 week in advance and kept in the fridge if you want to have one step done and just have the cake to make.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/em><\/strong><\/p>\n\n\n\n

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Vegan Pumpkin Crumb Cake<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Lightly spiced and moist pumpkin cake topped with a crunchy streusel mixed with pumpkin seeds. A perfect fall treat!<\/span><\/div>\n
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