Pumpkin Crumb Cake (no refined sugar)

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5 from 3 reviews

Scale

Wet:

1/2 cup natural cashew butter, just cashews and salt (or almond butter) (135g)

1/2 cup 100% pumpkin puree (120g)

2 Tbsp pure maple syrup (40g)

4 Tbsp salted grass-fed butter, melted (58g)

1 large egg, room temperature

Dry:

1 1/4 cup heritage white flour, spooned and leveled (175g) – I use Sunrise Flour Mill

1 cup coconut sugar (170g)

2 tsp pumpkin pie spice

1/4 tsp baking soda

1/4 tsp salt

Crumb topping:

2 Tbsp grass-fed butter, melted (28g)

4 Tbsp coconut sugar (42g)

1/4 tsp ground cinnamon

Pinch of salt

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Preheat the oven to 325ºF and oil an 8×8 ceramic baking dish with avocado oil or butter. I used ceramic for this recipe, so use that if you have it. If using metal, it may be done quicker so be sure to check on it at the 25-30 minute mark. If using glass, you may need to cook it longer or the center may turn out gooey.
In a large bowl, mix the wet ingredients until thoroughly combined.
In a medium bowl, mix together the dry ingredients.
Add the dry ingredients to the wet ingredients and fold together with a spatula.
Transfer the batter to the prepped baking dish and flatten out with the spatula.
In a small bowl, mix together the crumb ingredients with a fork until a crumb forms.
Sprinkle the crumb mixture on top.
Bake for 37-40 minutes until a toothpick comes out mostly clean. Check sooner than this mark if your oven runs hot.
Let it cool in the pan for an hour before slicing! I know it’s a long wait, but it’s worth it. It’ll continue cooking slightly and the texture will set better. Slice into 16 pieces.
Store leftovers covered at room temperature for 1-2 days, then transfer to the refrigerator to store in an airtight container for up to 4 days. You can also freeze the pieces individually tightly wrapped and in a freezer-friendly container for up to 3 months – thaw at room temperature when ready to eat or warm in the oven for a few minutes.
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If you don’t want it pumpkin flavored, just omit the pumpkin pie spice then substitute the pumpkin puree for either sour cream or greek yogurt. Coconut yogurt will also work here. Just make sure you’re not using a super thin, runny yogurt.
To make this recipe dairy free: Replace the grass-fed butter with avocado oil or coconut oil.
To make this recipe nut free: You have a few options: 1) You can omit the cashew butter if you want, and the cake will be more fluffy and less moist/dense. You’ll also want to bake it for a shorter period of time – start with 25 minutes and go from there. 2) Another option is to substitute pumpkin seed butter, but just be aware that the color of the crumb cake will be different since pumpkin seed butter is green. Don’t do this if you are also allergic to seeds. 3) You can substitute 1/4 cup sour cream or yogurt in place of the cashew butter to keep some of the moisture but make it nut-free. You can use a thick, dairy-free yogurt too if dairy-free.

Pumpkin Crumb Cake (no refined sugar)