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An easy moist pumpkin cake, perfect for crisp fall mornings.

Pumpkin Coffee Cake

unsalted butter, melted

brown sugar, packed

pure vanilla extract

salt

all-purpose flour

canned pumpkin

granulated sugar

vegetable oil

plain Greek yogurt

eggs

pumpkin pie spice

baking powder

baking soda

oven

Preheat the oven to 350° F. Spray an 8-inch square pan with non-stick cooking spray.

To make the topping, whisk together the butter, brown sugar, vanilla and salt until smooth. Stir in the flour and set aside.

To make the cake, in a large bowl, whisk together the pumpkin, sugar, oil, yogurt and eggs. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Stir the flour mixture into the pumpkin mixture until just combined.

Spread the batter in the prepared pan. Sprinkle the topping evenly over the batter. Bake for 35-40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack before cutting and serving.