1 cup pumpkin puree (sub: sweet potato puree or butternut squash puree)
1 cup granulated sugar (sub: brown sugar, coconut sugar, or a sugar substitute)
½ cup unsalted butter, melted (sub: vegetable oil or coconut oil)
2 large eggs (sub: flax eggs)
1½ cups all-purpose flour (sub: whole wheat flour or almond flour)
1 tsp baking powder (sub: baking soda)
1 tsp baking soda (sub: additional baking powder)
1 tsp ground cinnamon (sub: pumpkin pie spice)
½ tsp salt
½ cup crumb topping (flour, sugar, butter mix) (sub: granola)
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
In a large mixing bowl, combine pumpkin puree, melted butter, and sugar; whisk until smooth. Add the eggs one at a time, mixing well after each addition.
In another bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
In a small bowl, combine crumb topping ingredients and mix until crumbly.
Pour the cake batter into the prepared pan and sprinkle the crumb topping on top.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. Serve warm or at room temperature.
