Rich and moist Pumpkin Cinnamon Coffee Cake made with pumpkin pie yogurt, pumpkin, and a crunchy cinnamon-pecan streusel for an amazing Fall breakfast.
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.
Pumpkin Cinnamon Coffee Cake
We’re in the heart of my favorite season! Pumpkin season! Pumpkin season only comes once per year, and I feel the need to consume as much pumpkin as humanly possible, for every meal. Including breakfast. Which is why I was so incredibly excited to find a pumpkin coffee cake recipe in my husband’s grandma’s old cookbook. Let me tell you, Granny could bake! Not one of her recipes has let me down yet.
After making my own notes for the recipe, and adding a few ingredients for a cinnamon-pecan streusel to make delicious coffee cake layers, the kids and I headed out to Walmart to pick up our ingredients. So the kids are yelling at me because I won’t buy them every single item they point to, and we’re at the back of the store getting ready to turn around and go back up to the front to checkout, when what to my wondering eyes did appear?! Yoplait Light Pumpkin Pie Yogurt! That’s right, PUMPKIN PIE.
What could be more perfect for a Pumpkin Cinnamon Coffee Cake than Yoplait Light Pumpkin Pie Yogurt?! And okay, I might’ve grabbed the Apple Crisp flavor, too, because it was a dreary day, and we all needed a delicious Fall snack pick-me-up.
But let’s get back to that Yoplait Light Pumpkin Pie Yogurt. Let me divulge a coffee cake secret to you. It’s imperative that coffee cake be made with yogurt. When you use yogurt to make coffee cake you will have the most rich, moist, scrumptious coffee cake you’ve ever tasted in your life. And the new Yoplait Light Pumpkin Pie Yogurt is the cherry on top (or the cinnamon-pecan streusel, as the case may be) for a Pumpkin Cinnamon Coffee Cake.
Okay, so I know you’re probably ready to get bakin’ but I need to give you one last piece of advice for this recipe. And it’s another big one. Coffee cake is a quick bread, so the less it’s stirred, the better it will be. Use a whisk, and NOT an electric mixer. If you must, you can use your mixer to cream the butter and sugar, and combine the wet ingredients. But once flour enters the picture, pick up the whisk and back away from the mixer. You’re going to have to trust me on this. I’ve had a few too many rubbery coffee cake experiences, and I’d hate for your amazing Pumpkin Cinnamon Coffee Cake to turn out that way too!
Pumpkin Cinnamon Coffee Cake Recipe
Pumpkin Cinnamon Coffee Cake
For the Pumpkin Coffee Cake
- 1/2 cup 1 stick butter, room temperature
- 3/4 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 15 ounce can pumpkin puree
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice OR 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice
- 2/3 cups yogurt
For the Cinnamon Streusel
- 2/3 cup flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter thinly sliced
- 1 cup finely chopped pecans
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add in eggs, vanilla, and pumpkin puree. Beat well.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.
- Using a whisk (NOT an electric mixer of any kind!), gently fold in about a third of the flour mixture. Then fold in 1 container of Yoplait Light Pumpkin Pie Yogurt. Repeat this step until all of the flour and yogurt are mixed in. Do NOT over mix. You only need about 3-5 good stirs for each addition, and lumps are okay.
- To prepare the streusel, whisk together, flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Cut in butter using a pastry blender or fork until pea-sized lumps are formed. Fold in pecans.
- To Assemble: Pour half of the pumpkin coffee cake batter into a lightly greased 9"x9" baking pan. Sprinkle half of the streusel on the batter. Pour the remaining batter over the streusel layer and spread evenly. Sprinkle with the remaining streusel.
- Place in a 350 oven for 45-55 minutes, or until a toothpick comes out with only fine crumbs.
- Allow to cool for at least 15 minutes or up to an hour.
- Slice and serve warm.
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