Pumpkin Crumb Cake

INGREDIENTS:
BATTER:
1 3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 stick butter (1/2 cup), room temperature
1 1/4 cup sugar
3 eggs
1 cup canned pumpkin
1 tsp vanilla
1/3 cup milk
3/4 cup walnuts (optional)

TOPPING:
2/3 cup + 2 TBSP rolled oats
1/2 cup flour
1/2 cup light brown sugar
1/2 tsp cinnamon
6 TBSP butter, cold

1. Make topping. Combine 2/3 cup oats, flour, sugar and cinnamon in a medium bowl. Add butter and cut with a pastry cutter or fork until crumbly. (I cut up the butter with a knife first.) Stir in remaining 2 TBSP oats and set aside.
2. Preheat oven to 350. Grease a 9x5x3 in loaf pan. (I used a bread loaf pan and sliced it like banana bread which was good, but it might taste better in the original size suggested.)
3. In a large bowl beat room temp butter and sugar until creamy. Add each egg one at a time mixing after you add each one. Add pumpkin and vanilla and beat well.
4. In a separate bowl combine all of the dry ingredients; flour, pumpkin pie spice, baking soda + powder, and salt. Mix well. Gradually mix in the dry ingredients to the butter mixture. Slowly add milk and optional walnuts.
4. Transfer batter to loaf pan and spread topping evenly over. Bake for 55 min if using 9x5 or 1 hr 10 min if using bread loaf pan. Be sure to test if a toothpick comes out clean. Cool 10 minutes in pan and turn out onto a plate to cool.

NOTE: This is another Pinterest winner. The original recipe comes from this blog.