Pumpkin pie cupcakes you can grab and go!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup white sugar
- 1 ½ cups all-purpose flour
- ½ cup butter, cut into pieces
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup buttermilk
- 1 egg, lightly beaten
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 187 mg |
| Sugars | 18 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe hoping for a simple but delicious Crumb cake. The cake was simple, but it lacked flavor. I made my family taste it twice before posting this review. It needs vanilla and frankly, more of everything!
I don’t understand the four star rating, for me, it is a five Starr Crumb Cake. Very tasty! I would not change a thing.
The cake itself tastes good but the crumb topping was a disappointment, came out white and thin instead of the usual brown and crunchy, I would suggest adding some nuts, or nutmeg to the topping to make it better
This was just ok, not really what I was expecting, but not all that bad either. The cake part is very moist and flavorful, the topping very sparse and disappointing. It kind of melted around the edges, but was powdery in the middle. Only changes were to use soured milk and add a teaspoon of vanilla extract. This would be a good cake to add some raising or chopped apple to.
A great, moist and satisfying cake. Will definitely make it again. Like others here, I needed more of the crumbly topping, but that was easy. A favorite for sure! Thanks to contributor of this recipe and for all the comments.
Very good recipe. The first time I made this, I followed the directions to a tee and got more of a spiced cake. The second time around, I added the cloves, cinnamon AND brown sugar to the topping, not the cake. Perfection! Needless to say, I brought both to work and viola!, they both disappeared within minutes. My thanks to the contributor of the recipe.
I should’ve left out the cloves – It wasn’t the flavor I was looking for. The cake was spongy, and the crumble topping was a crunchy floury mess.
I made this twice and am not a fan. The spices are very strong and the “crumb topping” ended up completely melting in the oven and there were no crumbs. The first time I made it following the recipe and the spices were overwhelmingly strong. I made it again but mixed the spices in before taking out the crumb topping. It helped tone down the spice flavor in the actual cake part but I was still disappointed that there was nothing but a melted topping. I won’t be trying it again.
I doubled the crumb topping as we like the crumbles..a Dominican vanilla was added to the batter and a smidge of rum. added cinnamon to crumbles..was like my favorite drake cakes as a child..this should not be a spice cake..it was wonderful
My family really liked this cake. I didn’t have buttermilk so I substituted 1/2 cup milk and 1/2 cup sour cream as others have suggested. The cake had a nice flavor and was very moist. The only reason I gave it 4 instead of 5 stars is because my husband (The New Jersey expert on crumb cake said it wasn’t crumb cake.) I will make it again anyway.
This recipe was fantastic. My family and I ate it so quickly! Definiely a go-to recipe.
It turned out great but I had no buttermilk so I used a cup of milk and some lemon juice
Followed recipe but found the topping not able to cover so I added brown sugar. For dessert I plated a slice an covered it with fresh strawberries. My daughter took it to the next level using chocolate syrup and whip cream and another layer of chocolate syrup. I was going to take a picture but her little mouth was too fast…
Pretty good! I just put less clove
Wonderful moist cake. The cake alone remains fresh for days! I doubled the crumb top in an attempt to imitate a bakery crumb cake I remember as a child. The addition was was a success…my family couldn’t believe it was not the cake from the bakery. I also elimated the cloves.
Very moist cake! I didn’t have any buttermilk so I took the tip of another reviewer and used 1/2 cup sour cream and 1/2 cup milk. I would prefer the cake to be slightly sweeter with more crumb topping.
it tastes good, but I think the cinnamon should go into the topping, I plan to try that next time.
was okay not what I was looking for
This was definitely more of a spice cake, all the spices made it taste like a pumpkin cake too! We liked it, but if you are looking for a crumb cake, I would advise another.
It was good… the only change I made was substituting milk and a tablespoon of vinegar for the buttermilk. The kids enjoyed it.
After enjoying a crumb cake from my local grocery store, I decided to try out this recipe. Maybe it is just that the crumb cake I am used to is exceptional because I did not actually like this as much as I thought I would. Like other members have said, it is more like a spice cake, and those flavors are quite strong.