Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup chopped nuts or chocolate chips (optional)
- For the crumb topping: 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
- Combine the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the wet ingredients: In another bowl, whisk together the pumpkin puree, eggs, brown sugar, and vegetable oil until smooth.
- Combine the mixtures by gradually adding the dry ingredients to the wet mixture, stirring gently until just combined.
- Add your mix-ins if using nuts or chocolate chips, folding them gently into the batter.
- Pour the batter into the prepared baking pan, smoothing the top.
- Prepare the crumb topping: In a small bowl, mix flour, brown sugar, and melted butter until crumbly and sprinkle over the batter if desired.
- Bake for about 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with powdered sugar or glaze if desired.
Notes
Use room temperature ingredients for a better batter mixture. Check for doneness a few minutes early to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian