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)
Beat in the eggs and pumpkin until just combined. Set aside while you prepare the cake batter. Add the pumpkin mixture to the flour mixture and stir until just combined
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