Ingredients
For the cake:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 cup canned pumpkin puree (unsweetened)
• ⅓ cup vegetable oil or melted coconut oil
• 2 eggs
• 1 tsp vanilla extract
For the maple streusel topping:
• ½ cup old-fashioned oats (gluten-free if needed)
• ⅓ cup brown sugar
• 2 tbsp maple syrup
• 2 tbsp cold butter, cubed
• ½ tsp cinnamon
• Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8-inch round baking pan.
- Make the cake: In a large bowl, whisk flour, sugars, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin, oil, eggs, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined. Spread into the pan.
- Make the streusel: In a small bowl, combine oats, brown sugar, maple syrup, cold butter, cinnamon, and salt. Use a fork or fingers to mix into crumbly clusters.
- Sprinkle evenly over the batter.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Let cool slightly before slicing. Serve warm with whipped cream or ice cream!
✨ Perfect for Thanksgiving, brunch, or cozy fall afternoons!
💡 Make ahead: Store covered at room temp for 3 days or refrigerate for up to 5. Reheat gently before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 55 mins , Servings : 9 slices , Calories : 260 , Net Carbs: 34g , Fats: 12g , Protein: 4g