Autumn Pumpkin Spice Crumble Cake

### Instructions

#### 1. **Preheat the Oven and Prepare the Pan:**
– Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

#### 2. **Prepare the Pumpkin Spice Cake:**
– In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
– In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
– Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or whole milk). Start and end with the dry ingredients. Mix until just combined — be careful not to overmix.
– Pour the batter into the prepared cake pan, spreading it out evenly.

#### 3. **Make the Crumble Topping:**
– In a small bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
– Add the cold cubed butter and use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized and crumbly.

#### 4. **Assemble the Cake:**
– Evenly sprinkle the crumble topping over the pumpkin spice cake batter. Make sure to cover the entire surface with the crumbly mixture.

#### 5. **Bake the Cake:**
– Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs). The crumble topping should be golden brown and slightly crisp.
– Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

#### 6. **Serve and Enjoy:**
– Once cooled, slice the cake and serve. It’s perfect on its own, or you can enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

### Tips and Variations

– **Add Nuts:** For added texture and flavor, try folding in 1/2 cup of chopped pecans or walnuts into the cake batter before baking.
– **Make it Vegan:** Swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk like almond milk in place of buttermilk.
– **Frosting Option:** If you prefer a frosted cake, try topping it with a cream cheese frosting for a delicious contrast to the spiced cake.
– **Make Mini Cakes:** Instead of baking one large cake, you can bake the batter in muffin tins to make individual portions. Adjust the baking time to about 20-25 minutes for muffins.

### Why This Cake is Perfect for Fall

There’s something magical about pumpkin-flavored desserts in the fall. They embody the season’s warmth, comfort, and coziness. The **Autumn Pumpkin Spice Crumble Cake** perfectly captures that fall magic, combining the rich taste of pumpkin with the warm, aromatic spices we associate with the season.

Whether you’re enjoying it as an afternoon snack, serving it at a holiday gathering, or bringing it to a family dinner, this cake is a delightful way to celebrate autumn. The combination of moist cake, fragrant spices, and crunchy crumble topping will have everyone asking for seconds.

### Final Thoughts

When the air turns crisp and the leaves begin to fall, there’s no better time to bake a **pumpkin spice crumble cake**. It’s the perfect balance of sweetness, spice, and texture, making it a true standout dessert for any fall occasion. Whip it up for a cozy evening at home or share it with loved ones for a memorable treat.

So, gather your ingredients and get baking! This **Autumn Pumpkin Spice Crumble Cake** is sure to be a new fall favorite that you’ll return to year after year. Happy baking! 🍂🎃