Rich and moist Pumpkin Cinnamon Coffee Cake made with pumpkin pie yogurt, pumpkin, and a crunchy cinnamon-pecan streusel.
Course Breakfast
Cuisine American
Keyword Fall Breakfast, Pumpkin Cinnamon Coffee Cake, Pumpkin Coffee Cake
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 12pieces
Calories 394kcal
Author Michelle
Ingredients
For the Pumpkin Coffee Cake
½cup1 stick butter, room temperature
¾cupbrown sugar
3eggs
1teaspoonvanilla
115 ounce can pumpkin puree
2cupsflour
1teaspoonbaking powder
1teaspoonbaking soda
1tablespoonpumpkin pie spiceOR 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice
⅔cupsyogurt
For the Cinnamon Streusel
⅔cupflour
½cuppacked light brown sugar
1teaspoonground cinnamon
⅛teaspoonsalt
6tablespoonscold unsalted butterthinly sliced
1cupfinely chopped pecans
Instructions
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.