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Pumpkin Maple Coffee Cake

Name: Pumpkin Maple Coffee Cake
Ingredients: 1/4 cup unsalted butter, melted and cooled to room temperature; 12 tablespoons nonfat plain Greek yogurt or nonfat vanilla Greek yogurt, at room temperature; 11/4 cup packed light or dark brown sugar; 11/4 cup pure maple syrup; 11 (15-ounce) can pumpkin puree; 13 large eggs, at room temperature; 11 teaspoon McCormick Pure Vanilla Extract; 13/4 teaspoon McCormick Maple Extract; 12 teaspoons baking powder; 11/2 teaspoon kosher salt; 11 1/2 teaspoons McCormick Pumpkin Pie Spice; 11 teaspoon McCormick Ground Cinnamon; 11 1/2 cups white whole wheat flour; 11 cup all-purpose flour; 11/2 cup all-purpose flour; 13 tablespoons light or dark brown sugar; 11/2 teaspoon ground cinnamon; 13 tablespoons unsalted butter, melted; 11 tablespoon unsalted butter; 13/4 cup powdered sugar; 11 tablespoon pure maple syrup; 11/4 teaspoon McCormick Maple Extract; 11 teaspoon milk (any kind you like; I used unsweetened almond milk); 1 FOR THE CAKE: 1/4 cup unsalted butter, melted and cooled to room temperature 2 tablespoons nonfat plain Greek yogurt or nonfat vanilla Greek yogurt, at room temperature 1/4 cup packed light or dark brown sugar 1/4 cup pure maple syrup 1 (15-ounce) can pumpkin puree 3 large eggs, at room temperature 1 teaspoon McCormick Pure Vanilla Extract 3/4 teaspoon McCormick Maple Extract 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/2 teaspoons McCormick Pumpkin Pie Spice 1 teaspoon McCormick Ground Cinnamon 1 1/2 cups white whole wheat flour 1 cup all-purpose flour FOR THE CRUMB TOPPING: 1/2 cup all-purpose flour 3 tablespoons light or dark brown sugar 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter, melted FOR THE MAPLE GLAZE: 1 tablespoon unsalted butter 3/4 cup powdered sugar 1 tablespoon pure maple syrup 1/4 teaspoon McCormick Maple Extract 1 teaspoon milk (any kind you like; I used unsweetened almond milk)

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1/4 cup unsalted butter, melted and cooled to room temperature
12 tablespoons nonfat plain Greek yogurt or nonfat vanilla Greek yogurt, at room temperature
11/4 cup packed light or dark brown sugar
11/4 cup pure maple syrup
11 (15-ounce) can pumpkin puree
13 large eggs, at room temperature
11 teaspoon McCormick Pure Vanilla Extract
13/4 teaspoon McCormick Maple Extract
12 teaspoons baking powder
11/2 teaspoon kosher salt
11 1/2 teaspoons McCormick Pumpkin Pie Spice
11 teaspoon McCormick Ground Cinnamon
11 1/2 cups white whole wheat flour
11 cup all-purpose flour
11/2 cup all-purpose flour
13 tablespoons light or dark brown sugar
11/2 teaspoon ground cinnamon
13 tablespoons unsalted butter, melted
11 tablespoon unsalted butter
13/4 cup powdered sugar
11 tablespoon pure maple syrup
11/4 teaspoon McCormick Maple Extract
11 teaspoon milk (any kind you like; I used unsweetened almond milk)
1 FOR THE CAKE: 1/4 cup unsalted butter, melted and cooled to room temperature 2 tablespoons nonfat plain Greek yogurt or nonfat vanilla Greek yogurt, at room temperature 1/4 cup packed light or dark brown sugar 1/4 cup pure maple syrup 1 (15-ounce) can pumpkin puree 3 large eggs, at room temperature 1 teaspoon McCormick Pure Vanilla Extract 3/4 teaspoon McCormick Maple Extract 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/2 teaspoons McCormick Pumpkin Pie Spice 1 teaspoon McCormick Ground Cinnamon 1 1/2 cups white whole wheat flour 1 cup all-purpose flour FOR THE CRUMB TOPPING: 1/2 cup all-purpose flour 3 tablespoons light or dark brown sugar 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter, melted FOR THE MAPLE GLAZE: 1 tablespoon unsalted butter 3/4 cup powdered sugar 1 tablespoon pure maple syrup 1/4 teaspoon McCormick Maple Extract 1 teaspoon milk (any kind you like; I used unsweetened almond milk)