Cinnamon Streusel Pumpkin Bundt Cake

• canned pumpkin puree↗1 cup
• eggs↗4
• plain Greek yogurt↗1 cup

  I use 2% Fage

• sugar↗1 cup
• vanilla extract↗2 teaspoon
• organic honey↗0.666667 cup

  Wholesome!

• butter, barely melted↗1 cup
• all purpose flour↗3 cup
• cinnamon↗1 tablespoon
• baking soda↗2 teaspoon
• salt↗1 teaspoon
• organic light brown sugar↗0.5 cup

  Wholesome!

• butter, melted↗1 tablespoon
• cinnamon↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Whisk the pumpkin, eggs, yogurt, sugar, honey, and vanilla together until smooth. Slowly whisk in the butter.

3. 3

   Add the flour, cinnamon, baking soda, and salt, and stir gently until just combined.

4. 4

   In a small bowl, mix the streusel ingredients.

5. 5

   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.

6. 6

   Bake for 50 minutes – exterior will be very dark brown – that’s okay, don’t panic. 🙂 It tastes amazing.

7. 7

   Invert onto a plate, top with a glaze if you want (see notes), and serve.