Rich and moist Pumpkin Cinnamon Coffee Cake made with pumpkin pie yogurt, pumpkin, and a crunchy cinnamon-pecan streusel.
Keyword Fall Breakfast, Pumpkin Cinnamon Coffee Cake, Pumpkin Coffee Cake
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
For the Pumpkin Coffee Cake
1/2cup1 stick butter, room temperature
115 ounce can pumpkin puree
1tablespoonpumpkin pie spiceOR 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice
For the Cinnamon Streusel
1/2cuppacked light brown sugar
6tablespoonscold unsalted butterthinly sliced
1cupfinely 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.