I’m so ready for the cool, crisp air that accompanies Fall weather! That way I can bake all the pumpkin, gingerbread, and spiced things I can think of!
First up for this season’s pumpkin recipes is this Pumpkin Crumb Cake!
Can we talk about how bad of an impulse buyer I am?
Whenever I am at the grocery store (and I’m there A LOT), I can’t help but find myself browsing the many magazines, candy bars and other treats that are strategically placed for people such as myself, right at the check out lines.
Without fail, I’ll always manage to need something right at the very end.
One main culprit – magazines!
I’m a closet magazine junky.
I love flipping through People, US Weekly and I especially love the home and garden magazines too.
But what always gets me are the food magazines. Right now with Fall baking in full swing, I can’t help but flip through and drool over all the treats.
Just a few weeks ago I stumbled on the Paula Deen magazine and after flipping through it I stopped on a recipe for Butternut Squash Crumb Cake.
I fell in love with the piled high crumb topping, but wanted so badly to make it with pumpkin rather than butternut squash.
So I did!
Since I didn’t use the squash and opted for some canned pumpkin puree, this cake actually comes together quite fast!
It’s moist and delicious, and that crumb topping… have mercy! It’s totally worth it!
I had two slices of this cake and then I had to give it away to a friend because I was afraid I would end up eating the whole thing!
You know how that goes… a little slice here, a little slice there, yada yada yada, it’s gone.
Other recipes you may enjoy: