Pumpkin Coffee Cake

I apologize for the lack of recipes posting...and this one doesn't even have a picture! But it is worth it even with out the picture!

I had some leftover pumpkin from the cinnamon chip muffins I made last week so when Hallee posted this recipe I decided to make it for the week.

Pumpkin Coffee Cake-shared from Hallee the Homemaker
Topping:
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp cinnamon
2 tbsp cold butter, cut up
1/2 cup rolled oats
1/2 cup chopped pecans(omitted)

Cake;
1/2 cup butter, softened
1 cup sugar(used a little less do to the yogurt)
2 eggs
1 cup plain yogurt(I did use greek vanilla)
1/2 cup pumpkin
1 1/2 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves

Preheat oven to 350 degrees.

Mix together dry ingredients. Combine yogurt, pumpkin, and vanilla. In a large mixing bowl cream together butter and sugar. Alternate adding the dry ingredients and yogurt to the butter mixture, mixing completely in between ending with the dry ingredients.Spread into 9x13 inch pan that has been greased.

Mix topping together and sprinkle over the top. Bake for 30-35 mins until cooked through.

**This batter was light and fluffy! The coffee cake came out delicious and moist it had a great pumpkin flavor as well.