Cinnamon Streusel Pumpkin Bundt Cake

• Produce

  • 1 cup Pumpkin puree, canned

• Refrigerated

  • 4 Eggs

• Condiments

  • 2/3 cup Wholesome! organic honey

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 1/3 tbsp Cinnamon
  • 1 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 1/16 cup Butter
  • 1 cup Greek yogurt, plain

• Other

  • 1/2 cup Wholesome! organic light brown sugar

Found on pinchofyum.com

Description

Ingredients

• 1 cup canned pumpkin puree
• 4 eggs
• 1 cup plain Greek yogurt (I use 2% Fage)
• 1 cup sugar
• 2 teaspoons vanilla extract
• ⅔ cup Wholesome! organic honey
• 1 cup butter, barely melted
• 3 cups all purpose flour
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ cup Wholesome! organic light brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon cinnamon

Directions

• Preheat the oven to 350 degrees.
• Whisk the pumpkin, eggs, yogurt, sugar, honey, and vanilla together until smooth. Slowly whisk in the butter.
• Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.
• In a small bowl, mix the streusel ingredients.
• Pour half of the cake batter into a bundt pan. Pour the streusel mixture over the top, staying away from the edges. Top with remaining batter.
• Bake for 50 minutes - exterior will be very dark brown - thats okay, dont panic. 🙂 It tastes amazing.
• Invert onto a plate, top with a glaze if you want (see notes), and serve.