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A autumnal variation of a classic breakfast treat.
Cuisine: American Servings: Makes 9 large or 12 small servings Author: Victoria Brittain
For the crumb topping:
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fine salt
1/2 cup unsalted butter, cold and cut into small cubes
For the cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 ground ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups pumpkin puree
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk or milk, room temperature
For the vanilla icing:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
To make the crumb topping:
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