Ingredients

The following ingredients have 18 Servings
  • 1 cup canned pumpkin puree
  • 4 eggs
  • 1 cup plain Greek yogurt (I use 2% Fage)
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup Wholesome! organic honey
  • 1 cup butter, barely melted
  • 3 cups all purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup Wholesome! organic light brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon

Instruction

  • 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 – that’s okay, don’t panic. 🙂 It tastes amazing.
  • Invert onto a plate, top with a glaze if you want (see notes), and serve.