Pumpkin Maple Coffee Cake
www.wellplated.com
www.wellplated.com
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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)

Instructions

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