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Pumpkin Coffee Cake with Streusel Crumb Topping and Maple Glaze
WELL PLATED23Ingredients
55Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/4 cup unsalted butter (melted and cooled to room temperature)
- 2 Tbsp. nonfat plain greek yogurt (or nonfat vanilla Greek yogurt, at room temperature)
- 1/4 cup dark brown sugar (or packed light)
- 1/4 cup pure maple syrup
- 15 oz. pumpkin puree (1 can)
- 3 large eggs (at room temperature)
- 1 tsp. McCormick Pure Vanilla Extract
- 3/4 tsp. maple extract (McCormick)
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 1/2 tsp. McCormick Pumpkin Pie Spice
- 1 tsp. McCormick® Ground Cinnamon
- 1 1/2 cups white whole wheat flour
- 1 cup all purpose flour
- 1/2 cup all purpose flour
- 3 Tbsp. dark brown sugar (or light)
- 1/2 tsp. ground cinnamon
- 3 Tbsp. unsalted butter (melted)
- 1 Tbsp. unsalted butter
- 3/4 cup powdered sugar
- 1 Tbsp. pure maple syrup
- 1/4 tsp. maple extract (McCormick)
- 1 tsp. milk (any kind you like; I used unsweetened almond milk)
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