Ingredients:

  • 1.75 cups white whole wheat flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup pure maple syrup
  • 1 large egg, room temperature
  • 1 cup pumpkin purée
  • 0.25 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 0.5 cup almond flour
  • 0.25 cup rolled oats
  • 3 tbsp coconut sugar
  • 2 tbsp cold unsalted butter, cubed
  • 1 tsp ground cinnamon
  • 0.25 cup powdered sugar
  • 1 tbsp pure maple syrup
  • 2 tsp milk

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, beat the melted butter and maple syrup, then whisk in the egg, pumpkin purée, Greek yogurt, and vanilla until smooth.
  4. Fold the wet ingredients into the dry until just combined; do not overmix.
  5. Pour half of the batter into the pan. Sprinkle half of the streusel mixture evenly across the center.
  6. Top with the remaining batter and finish with the remaining streusel, pressing it lightly into the surface.
  7. Bake for 30–35 minutes until edges pull away from the pan and a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes before drizzling with the whisked glaze ingredients.