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The colours are finally popping around the city, and I just have this overwhelming feeling of joy for October. I have had a glorious month so far, filled with family and friends. I just LOVE having family and friends come together for Canadian Thanksgiving, it’s one of my favourite times of the year. Nothing beats sweater weather, scarves and warm woolly hats to cover our ears. Fall is so bountiful in so many ways. My only complaint is that it doesn’t last long enough!
Autumnal food is probably my favourite as well; root vegetables, squash, soups and cozy casseroles are some of the childhood food memories that come to mind. Of course, let’s not forget about the fact that pumpkin spice is everywhere. My friend is visiting from the UK, and he has never had pumpkin pie before! I can’t wait to see his face after that first bite.
Which brings us to today’s recipe. I have been on a bit of a pumpkin kick this month, but I can’t help it; it’s so dang good in desserts! No recipe is safe around me right now; I will find a way to pumpify it! This high protein crumb cake is no exception! Putting protein at the forefront, lower sugar content, and packed with flavour, this cake is easily one of my new favourite recipes! It has the most cozy crumble topping, like my other crumble cakes: Carrot Banana Crumble Cake, Apple Crumble Cake, and the delicious Gingerbread Crumble Cake. This cake is the perfect midday snack with a steaming hot cup of tea!
If you love pumpkin pie and coffee cake, this pumpkin crumble cake might become your new fall favourite. It has the soft, fluffy texture of a classic crumb cake with all the warming notes of pumpkin spice and brown sugar. The addition of Botanica protein powder makes it more nourishing while keeping every bite rich and satisfying. If you’re not on the Botanica train with me yet, I honestly don’t know what to tell you. This is my favourite protein powder for YEARS now, I honestly put it in everything (as you may already know) and it seriously just enhances any recipe AND makes it protein forward. Win win if you ask me! This crumb cake is no exception, and adding protein is what helps make it feel like dessert for breakfast or just a decadent dessert, but it’s secretly healthy!
Each ingredient in this easy pumpkin crumble cake plays a role in creating the perfect texture, flavour, and aroma.
This recipe is easy enough for everyday baking but beautiful enough for special occasions. Follow these steps for a perfectly moist, golden, and aromatic pumpkin crumb cake.
Preheat your oven to 350°F (175°C). Line the bottom of an 8 or 9-inch springform pan with parchment paper and grease the sides with butter or nonstick spray. This ensures an easy release and clean edges.
In a large mixing bowl, whisk together melted butter and coconut sugar until combined. Add the eggs and whisk until light and fluffy. Stir in vanilla and pumpkin puree until the mixture is smooth and creamy.
Place a fine-mesh sieve over the bowl and sift in flour, protein powder, pumpkin spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until almost fully combined. Pour in the milk and mix until smooth. Fold in the chopped dates for little bursts of natural sweetness throughout the cake.
In a separate bowl, combine oats, flour, coconut sugar, pumpkin spice, salt, and melted butter. Mix until clumps form; these will bake into golden, crunchy bits.
Pour the batter into the prepared springform pan and smooth the top. Scatter the crumble topping evenly over the surface. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to rest for 10 minutes before releasing the springform. Transfer to a wire rack to cool completely. For the drizzle, whisk together Greek yogurt and maple syrup until smooth and pourable, then drizzle over the cooled cake before serving.
This cake doesn’t require much attention post baking. It’s almost best to keep it simple and elegant, as that’s the whole charm of a homemade crumb cake. Once cooled, drizzle the yogurt glaze over the top in long, uneven streaks for a rustic finish. You can also sprinkle a pinch of pumpkin spice or a handful of crushed nuts for added texture. Serve on a wooden board or cake stand for a cozy, autumnal presentation.
Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five. To reheat, warm slices gently in the oven or microwave for that fresh-baked softness. The crumble stays crisp, and the flavour deepens with time, making this cake even better the next day.
This Pumpkin Crumble Cake has everything you love about fall baking. It’s high in protein yet perfectly tender and moist, with each bite offering warmth and comfort. The lower sugar content allows the natural sweetness of pumpkin and dates to shine, while still feeling indulgent and satisfying. It’s equally suited for breakfast, brunch, or dessert, a beautiful bake that transitions effortlessly from morning coffee to an after-dinner treat. With simple ingredients and no fancy equipment required, this recipe is approachable and reliable, perfect for both seasoned bakers and beginners. Best of all, it keeps beautifully and tastes even better the next day as the flavours meld and deepen.
Is crumb cake the same as coffee cake? They’re very similar! Both feature a soft, moist cake with a buttery crumb topping. Coffee cake often includes a ribbon of cinnamon sugar inside, while crumb cake has a thicker, crunchier topping.
What pairs well with pumpkin cake? Pumpkin crumb cake is delicious with coffee, tea, or a chai latte. It also pairs beautifully with whipped cream, vanilla ice cream, or a spoonful of yogurt for breakfast.
Can I make this pumpkin crumble cake ahead of time? Absolutely. This cake keeps beautifully when made a day in advance. Simply bake, cool completely, and store it covered at room temperature or in the fridge. The flavours deepen overnight, and the crumble stays delightfully crisp.
Can I make pumpkin crumble cake gluten-free? Yes, you can! A high-quality 1:1 gluten-free flour blend works beautifully in this recipe. The texture remains soft and tender, and the crumble bakes up just as golden and crisp.
Can I freeze pumpkin crumb cake? Definitely. Once cooled, wrap slices tightly and freeze for up to three months. When you’re ready to enjoy, thaw overnight and warm in the oven for that just-baked aroma.
How do I know when my crumb cake is done baking? Insert a skewer or toothpick into the center; it should come out clean or with a few moist crumbs. The top will be golden, and the crumble will feel firm to the touch.
Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious recipes next:
High Protein Apple Pie Baked Oats
Food Photographer and Recipe Developer based in Toronto, Canada.
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11 Responses
Sorry, just noticed you said a handful of crushed nuts. Just took it out of the oven and it smells wonderful! Can’t wait to glaze and sample !
I hope you loved this cake! Thanks so much for giving it a try!
Yes, the cake was all you promised….perfect taste of autumn! I’m making it again today for company. Thanks!
Yes, the cake was all you promised!
So happy you loved it!! Thanks so much for taking the time to rate and review 🙂
Hi, Im just getting ready to bake and noticed it says 1/4 olive oil but doesn’t say anything about olive oil in instruction ??
Hi! That was a typo! Thanks for catching that~. I fixed it up. Hope you love the cake!
I noticed that on the botanica protein powder that when used in baking that you take 1/2 cup of flour out and sub with the powder ? Is that what you do in your recipes. Or just add the scoop of powder into your regular recipes . I love ALL your recipes and immunity tea
It depends! Most of the time i reduce the flour when using the protein because the protein sucks alot of moisture out of the wet ingredients. Are you wanting to omit the protein?
Very inspiring meals 💓
🙂