Pumpkinpalooza 2016 is back!!!! I haven’t had any comments telling me to stop with the pumpkin recipes yet…so I am still at it! Lucky for you, there’s only a small amount of pumpkin puree left from the open can. So maybe one more pumpkin recipe and then I’ll take a pumpkin break for awhile? I need to save some cans of pumpkin puree for Thanksgiving anyways. And my family is celebrating Thanksgiving early…with two firefighters and a cop in the family, on top of my sister who frequently travels for work, celebrating holidays usually is not on the actual day. Last year we celebrated Christmas on the 22nd because I had to work December 23rd-26th. It works for us, because the holidays are about family, making memories, spending time together and having a good time–not the actual specific day.
Anyways…so my dad wants to celebrate his birthday the same day we are celebrating Thanksgiving this year. I offered to make a pumpkin pie (gotta keep some things traditional!) and then whatever kind of cake my dad wanted. Last year I made him an ice cream cake with homemade ice cream inside! My family loves ice cream cakes…but having me make the cake is so much cheaper than Coldstone or Baskin Robbins (well for them, not me hahaha). And then dad was like “just make a regular pumpkin pie for my birthday!!” I was like ok….no problem…but what kind of crust? My poor dad made the mistake of asking what his crust options were, and after I named like five different crusts, he said he just wanted the regular butter pastry crust. These boys just won’t let me mess with the pumpkin pie (similar conversation with James when he asked me to make him just a regular pumpkin pie earlier this week)! So good news if you are looking for a good, traditional pumpkin pie recipe for Thanksgiving….I will have one for you the first week of November!
So this pumpkin pound cake was inspired by the Starbucks pound cake, except I added streusel. Someone told me Starbucks doesn’t even make their pumpkin pound cake anymore?! I don’t know. I don’t go there and have never had their pastries, so I depend on my die-hard Starbucks-loving pastry fans to tell me yay or nay on if it’s close to Starbucks. Apparently Starbucks holds the bar on pastries. Whatever. This pumpkin pound cake is pretty damn good though! And I would almost think healthier than Starbucks, because I have replaced the butter and oil with pumpkin puree and there are only egg whites used in the recipe. So if you are a lover of the Starbucks pound cake, try this out and tell me what you think! You can always leave the streusel off the top to make it more like the Starbucks one, but I may then question the decisions you make, because streusel is always a good idea!
I want to take a second and thank everyone who has read my blog, left comments and have signed up for the free email subscription (so you are alerted there’s a new post on the blog!). It really means the world to me. This little blog is a big deal to me and I put a lot of time into the recipes I create and a lot of thought into what I write. And you don’t even want to know how long it takes me to take the pictures. Now I know why some bloggers do this as a full time job (albeit they get paid for it though)! But anyways…HUGE thank you to everyone who is reading this. Looooove you! One note: if you are reading this on a mobile device, you have to scroll all the way to the bottom to enter your email address to sign up.
Pumpkin Streusel Pound CakePrint Recipe
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cups white granulated sugar
- 2/3 cups light brown sugar, packed
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1 cup pumpkin puree
- Streusel Topping:
- 1/2 cup white granulated sugar
- 1/4 cup quick oats
- 1/4 cup all-purpose flour
- 1/4 cup graham cracker crumbs
- 1 teaspoon pumpkin pie spice
- 3 tablespoons butter, slightly melted
Preheat the oven to 350-degrees and line a 9-inch x 5-inch loaf pan with foil and spray well with cooking spray. Set aside.
In a large bowl, whisk together both sugars, milk and egg whites. Add in the pumpkin puree and vanilla extract to the sugar mixture and mix until fully incorporated. Add the cinnamon, pumpkin pie spice and nutmeg to the mixture and stir to incorporate. Add 1/2 cup of the flour to the mixture and the baking soda. Mix until just blended. Add the second 1/2 cup of flour and salt to the mixture and stir until just blended. Add the last 1/2 cup of flour and the baking powder and stir until all ingredients are thoroughly incorporated. Pour mixture into prepared loaf pan.
Prepare the streusel topping by slightly melting the butter in a medium sized bowl. Add the sugar, oats, flour, graham cracker crumbs and pumpkin pie spice to the slightly melted butter. Use a fork to incorporate the ingredients so they resemble coarse sand with chunks of streusel. Pour streusel topping onto the pumpkin batter in the loaf pan and gently push the streusel into the batter, so it adheres to the batter.
Bake pound cake in preheated 350-degreee oven for 60-65 minutes, or until toothpick inserted in the middle comes out without any raw batter (a few crumbs are okay---you don't want to over bake your cake). Remove pound cake from oven and let cool for 15-minutes in the pan, and then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.
Baking time depends on you oven. I started checking my cake after 55-minutes and every 5 minutes until it was done (at about the 65-minute mark). If the streusel topping is getting too browned on top, you can always tent the loaf pan with foil to protect the streusel, however I did not have that issue.
Here’s a quick picture of what my pumpkin cake batter and streusel topping looked like before I mashed them together!
Mmmmmm…perfect with a cup of coffee?!
If you make this, drop me a line and tell me what you think! I love hearing comments from my readers! Tell me what your favorite Starbucks pastry is and what you have planned for the holidays! Thanks for stopping by and reading my blog! And seriously….this pound cake is gooooood. You need to make it. And an added bonus is that it will make your house smell yummy!