Autumn Pumpkin Spice Crumble Cake – A Cozy Fall Delight

Serving: Serve warm or at room temperature, either on its own or with a dollop of whipped cream or vanilla ice cream.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing, and thaw at room temperature when ready to serve.
Variations
Nuts: Add ½ cup of chopped walnuts or pecans to the crumble topping for an extra crunch and nuttiness.
Chocolate Chips: For a sweet twist, fold in ½ cup of semi-sweet chocolate chips into the batter.
Vegan: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and replace the applesauce with coconut oil for a vegan-friendly version.
FAQ
1. Can I use fresh pumpkin instead of canned?
Yes! You can roast and puree fresh pumpkin, but be sure to drain excess moisture before using it in the recipe.

2. Can I make the crumble topping in advance?
Yes, you can prepare the crumble topping ahead of time and store it in the fridge for up to 2 days. Just sprinkle it over the batter before baking.

3. How can I make this cake sweeter?
If you prefer a sweeter cake, increase the sugar by ¼ cup or add a bit of maple syrup to the batter for a rich flavor.

4. Can I use a different type of oil?
Yes, you can substitute vegetable oil with coconut oil or melted butter for a slight change in flavor.

This Autumn Pumpkin Spice Crumble Cake is the perfect way to celebrate the flavors of fall with a cozy and comforting dessert. Whether you’re enjoying it on a crisp autumn afternoon or sharing it with loved ones during the holidays, this cake is bound to become a seasonal favorite!