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✅ Ingredients
For the Pumpkin Cake:
- 1¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar (light or dark)
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- ¼ cup (60ml) milk (dairy or plant-based)
- 1 tsp vanilla extract
For the Cinnamon Streusel Topping:
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) brown sugar
- 1½ tsp cinnamon
- Pinch of salt
- ¼ cup (60g) cold unsalted butter, cubed
For the Maple Glaze:
- ¾ cup (90g) powdered sugar
- 2–3 tbsp pure maple syrup
- Optional: ½ tsp vanilla extract
🧁 Instructions
1. Prepare the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease and flour an 8×8-inch square pan or line with parchment.
2. Make the Streusel
- In a bowl, mix flour, brown sugar, cinnamon, and salt.
- Add cubed butter and use a fork or pastry cutter to work it in until it forms coarse crumbs.
- Chill in fridge while making the batter.
3. Make the Cake Batter
- In a large bowl, whisk together sugar, brown sugar, oil, and eggs until smooth.
- Stir in pumpkin, milk, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Gradually stir dry ingredients into wet until just combined (don’t overmix).
4. Assemble
- Pour batter into the prepared pan and spread evenly.
- Sprinkle streusel evenly over the top.
5. Bake
- Bake for 35–40 minutes, or until a toothpick comes out clean from the center.
- Let cool in the pan for 15 minutes.
6. Maple Glaze
- In a small bowl, whisk together powdered sugar and maple syrup (add a little at a time to reach drizzle consistency).
- Drizzle over the cooled cake.
