1 cup pumpkin puree (canned or homemade)
2 cups all-purpose flour (or whole wheat/gluten-free flour)
3/4 cup sugar (or brown/coconut sugar)
2 teaspoons baking powder (or baking soda if using buttermilk)
2 large eggs (or flax eggs)
1/2 cup vegetable oil (or applesauce/melted coconut oil)
2 teaspoons cinnamon (or pumpkin pie spice)
1/2 cup brown sugar (for crumb topping, or granulated sugar)
1/2 cup butter (or margarine/coconut oil for crumb topping)
1/2 cup rolled oats (or quick oats for crumb topping)
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine pumpkin puree, eggs, sugar, and oil. Mix until smooth and well blended.
In a separate bowl, whisk together the flour, baking powder, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
In a small bowl, mix together the crumb topping ingredients until the mixture resembles coarse crumbs.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping over the batter.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
