In the "Crafting Possibility with a Pumpkin Spice Latte" Feed Your Fire podcast episode, we find inspiration in the season to plant the seeds of abundance for our future. It's Halloween magic meets the PSL.
Listen to the Feed Your Fire Podcast episode here.
Pumpkin Spice Crumb Cake
Ingredients
Crumb Topping
¾ C. old-fashioned oats
½ C. all-purpose flour
1 t. pumpkin spice
¼ C. brown sugar
Pinch of salt
½ C. butter, melted
Cake Batter
1 C. all-purpose flour
1¼ t. baking soda
Pinch of salt
1 t. pumpkin spice
1 stick (½ C.) butter, softened
½ C. granulated sugar
½ C. brown sugar
2 eggs
1 cup canned pumpkin puree (blotted with a paper towel to remove excess moisture)
2 T. molasses
1 t. vanilla extract
¼ C sour cream or buttermilk
To Prepare
Preheat the oven to 350 degrees.
In a small bowl, combine oats, flour, salt, spices, and brown sugar. Add melted butter. Mix until crumbly and set aside.
In a separate small bowl, mix together flour, baking soda, salt, and spices. Set aside.
In a mixing bowl with paddle attachment, cream the butter, granulated sugar, and brown sugar. Add eggs one at a time, beating well after each. Blot pumpkin puree with a paper towel to remove excess liquid, then add to the bowl. Mix in molasses, vanilla, and sour cream (or buttermilk). Add the flour mixture set aside to wet ingredients and mix until just combined Pour batter into a greased 8×8-inch baking pan and smooth the top. Sprinkle crumb topping evenly over the batter. Bake for about 40 minutes. Let cool 10–15 minutes before serving.