Food Friday Featuring: Pumpkin Apple Streusel Cake In A Mason Jar!

With summer vacation right around the corner I know many have made the preliminary plans and booked cottages and campsites for the upcoming holiday.  I am so excited because this summer will mark my first time taking my girls camping.  This clever recipe from Oh She Glows really excited me because it’s a practical and creative way to pack some homemade goodness into your camping menu.

I adapted this vegan recipe to accommodate ingredients I already had kicking around my kitchen, and my cakes were therefore not vegan.  Follow the link if vegan is what you prefer, and if not enjoy my version here.


  • 1/2 cup + 1/8th cup all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp cinnamon
  • 1/8th tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1 egg, beaten
  • 1/4 cup pumpkin, pureed
  • 1 tsp vanilla extract
  • 1/2 cup chopped and peeled apple
  • 1/4 cup milk
  • 1/8th cup coconut oil, melted (or other light tasting oil)
  • Streusel, for layering: 2 tbsp brown sugar, 1 tbsp flour, 1 tbsp butter, 1/4 tsp cinnamon


  1. Preheat oven to 350 F.
  2. Sterilize your mason jars in boiling water and set aside.
  3. In a large bowl mix your dry ingredients (flour, sugar, cinnamon, nutmeg, baking powder and salt).
  4. In a medium sized bowl mix your wet ingredients (egg, pumpkin, vanilla, milk, oil).
  5. Add wet to dry and mix well.
  6. Fold in apple.
  7. Mix streusel ingredients with a fork until combined.
  8. Add approximately 3 tbsp. of cake batter into the mason jar and ½ tbsp of streusel mixture, followed by another layer of cake batter and more streusel.
  9. Place the mason jars on a baking sheet and bake for approx. 20-25 minutes.
  10. Let cool for at least 30 minutes.
  11. Serve immediately or store in fridge or cooler for up to 3 days.
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