Pumpkin Crumb Cake with Pecan Streusel

I am so happy I tried this recipe! Super yummy. :)

For the pecan streusel, you'll need:

1/4 cup flour
3 Tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
1 Tbsp canola oil
1 cup chopped pecans

Mix together the flour, sugar, and spices. Drizzle in the oil and mix with your fingertips until crumbs form. Mix in the chopped pecans, and set aside.


For the cake, you'll need:

1 15 oz can pumpkin
3/4 cup soy milk
3/4 cup canola oil
1 1/2 cups granulated sugar
3 Tbsp light molasses (I used agave nectar)
2 tsp vanilla
2 2/3 cups flour
1 Tbsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground ginger
1/2 tsp allspice
1/8 tsp ground cloves

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch pan.

Combine the pumpkin, milk, oil, sugar, molasses, and vanilla. Mix well. Add half the flour, baking powder, salt, and spices, using a fork to gently fold everything together (this prevents the pumpkin from becoming gummy due to overmixing). Add the remaining flour and mix gently until combined.


Pour the batter into the prepared baking pan and spread it out with a spatula. Scatter the streusel on top evenly. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly before cutting. Enjoy!