Spiced pumpkin streusel cake with maple drizzle

Take pumpkin from dinner staple to dessert favourite with this pumpkin streusel cake recipe. With toasty spices like cloves and cinnamon and a sweet maple glaze, this cake is simply delicious served in thick slices

By Sophie Gray
  • 30 mins preparation
  • 40 mins cooking
  • Serves 10
  • Print


Spiced pumpkin streusel cake
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/2 cup cooked pumpkin, mashed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 3/4 cup plain flour
Streusel mix
  • 1/3 cup brown sugar
  • 5 tablespoon plain flour
  • 1 teaspoon cinnamon
  • 30 gram butter, melted
  • 1/4 cup chopped pecans
Maple drizzle
  • 1/3 cup icing sugar
  • 2-3 tbsp maple syrup


Spiced pumpkin streusel cake
  • 1
    Preheat oven to 170°C. Grease and line the base of a 20cm ring tin.
  • 2
    Make the streusel mix (see below).
  • 3
    In a large bowl, whisk together oil, eggs, sugars, pumpkin, spices, salt and baking powder. Fold in the flour until just mixed and pour half the mixture into the prepared tin. Scatter in half the streusel mix then add remaining batter and top with remaining streusel mix.
  • 4
    Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean. Meanwhile, make the maple glaze (see below).
  • 5
    When cake is cool remove from tin and drizzle with maple glaze.
Streusel mix
  • 6
    Combine the sugar, flour, cinnamon, butter and pecans in a small bowl, mix until crumbly and set aside.
Maple drizzle
  • 7
    Combine icing sugar and enough maple syrup to make a drizzling consistency.


  • To cook the pumpkin to a mashing consistency, steam or microwave for 8 minutes. PER SERVE Energy 415kcal, 1737kj • Protein 5g • Total Fat 17g • Saturated Fat 2g • Carbohydrate 62g • Fibre 1.6g • Sodium 420mg