Pumpkin Crumble

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After getting rave reviews of the apple pie, I decided to make another baked good just in time for the weekend.  Traditionally I stay away from making baked goods, because I just eat them…very quickly.  I find if I don’t make a cake, I won’t eat a cake.  However, my in-laws are coming to town this weekend and I decided it would be good excuse to make something sweet to share while they are here.  This is a recipe I found online on a blog (www.damndelicious.net) that is really healthy, delicious, and relatively easy.  Instead of making 3 small mini loaves, I made one regular size loaf and 6 muffins with a batch.


– 1 cup all-purpose flour
– 3/4 cup whole wheat flour
– 1/2 cup sugar
– 1/4 cup brown sugar, packed
– 1 1/2 tsp pumpkin pie spice- 1 tsp baking soda
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup pumpkin puree
– 1/3 cup coconut oil
– 1/4 cup unsalted butter, melted
– 1/4 cup applesauce
– 2 large eggs
– 1 tsp vanilla extract

Crumb topping ingredients:

– 1 1/4 cup all-purpose flour
– 1/2 cup brown sugar, packed
– 1/4 cup sugar- 1 tsp pumpkin pie spice
– 1/2 cup unsalted butter, melted


1. Preheat oven to 350 degrees.  Coat bread pans with a thin layer of butter, then lightly flour so the bread doesn’t stick when removing from pan.  Do the same to muffin tin unless you are using cupcake papers.

2. Make crumb topping: Combine ingredients in a medium sized bowl and set aside.

3. Make cake mix.  Combine the dry ingredients together in a large bowl: flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.

4. In a small bowl whisk together the wet ingredients: pumpkin puree, coconut oil, butter, applesauce, eggs, and vanilla.

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5. Stir together the wet and dry cake ingredients gently, take care to not over mix.

6. Fill the cake pan and muffin tins just over halfway full with cake mix.  Sprinkle generously with the crumble topping, pushing gently into the batter.

7. Bake the muffins in the oven for 30 minutes and the cake loaves for 45-60 minutes.  the center will be spongy and a toothpick inserted should come out clean.

The apple sauce and coconut oil make you feel like you are eating a healthy snack and allow the cake to stay extremely moist.  All the moisture of the cake is counterbalanced by the crumbles on top.  These can get messy, try serving with a fork and plate so you don’t lose the yummy crumbles.  This can also be a good dessert served warm with vanilla ice cream.


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