You are going to LOVE this Pumpkin Crumble recipe! AND I'm sharing a little hack *just* in case you're the type of person who wants all of the goodness of homemade baked goods with less time in the kitchen! Foodie Friday is one of my favorite things that I look forward to each week and we are getting into prime baking season! I definitely need to remake my Homemade Pop-Tarts but use pumpkin filling this time - delish! 

TBH the crumble was my favorite part of this bread and it makes it feel more special than regular pumpkin bread. Ha! I also forgot to add the icing drizzle because I was SO excited to take a bite and take photos that I just forgot. SO we are going to say that it's "healthy" pumpkin crumble because of that. ;)

The recipe makes quite a bit of crumble, so BE GENEROUS! My crumble was overflowing and your should be too!

Oh BLESS. Look at that loaf!! I opted for one loaf pan + mini muffins with my leftovers. I definitely coulld have done 2 loaf pans or one 9x9 pan if you want more of a traditional cake look. I wanted a bread look, so boom!

How freaking adorable are these baby muffins though?!?! And that crumble topping?! So cute. and delish.

OK before you look at the recipe and freak out...it's really simple. BUT if you just don't have time for that, here's my ultimate pumpkin bread hack: one box spice cake mix, one can of pumpkin puree, one whisked egg white. Combine them and use that as your pumpkin bread batter. I've made that recipe of pumpkin breakd so many times and it's so good + add choco chips! You're welcome!!

Ok here's the real recipe! Enjoy!

Pumpkin Bread

2 1/2 cups all-purpose flour

3/4 cup brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

pinch cloves

1/2 cup vegetable oil

1 1/2 cup pumpkin puree (not pumpkin pie filling)

1/3 cup buttermilk (you can make your own by adding 1 tbsp white vinegar to regular milk)

2 eggs

2 tsp vanilla

Crumble Topping

1/3 cup granulated sugar

1/3 cup brown sugar

1 1/2 cup all-purpose flour

pinch salt

1/2 cup + 2 tbs unsalted butter, melted

1/4 tsp cinnamon

pinch nutmeg

Vanilla Glaze (Optional...I forgot to add it this time!)

1 cup confectioner's sugar

1 tbs maple syrup

3-5 tbs heavy cream

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1. Preheat oven to 350º. I used a loaf pan and mini cupcake pan for my leftover batter. You could make a 9x9 cake if you prefer!
2. First, we make the bread. Whisk all of the dry ingredients together until combined.
3. Mix the wet ingredients into the dry until combined. Do not overmix. Pour batter into your prepared pan and set aside.
4. Now, we make the crumble topping (my favorite part!) Toss dry ingredients together in a mixing bowl. Add melted butter and stir in until mixture becomes crumbly! I used a fork to help crumble larger chunks, but your hands also work.
5. Generously sprinkle the crumble topping onto your bread/cupcake batter.
6. Bake loaf pan for 30-35 minutes; mini muffins for 12-15 minutes, or until knife inserted in the middle of the pan comes out clean. Best enjoyed with coffee! ;)