Method

1. Preheat your oven to 350 degrees and lightly grease a square 8×8 baking dish or line with parchment paper.
2. Make the Crumb Topping: Add the melted butter, brown sugar, all purpose flour, cinnamon, and pumpkin pie spice to a small mixing bowl. Stir together until well combined and a crumble forms. Set aside.
3. Make the Coffee Cake Batter: Add the melted butter, Greek yogurt, pumpkin puree, vanilla extract, brown sugar, and almond milk to a large mixing bowl. Whisk together until well combined.
4. To another mixing bowl, add the all purpose flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Whisk together until well combined.
5. Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Transfer the batter into the prepared baking dish. Next, sprinkle the crumb topping evenly over the coffee cake.
6. Bake the coffee cake at 350 degrees for 30-40 minutes or until a toothpick comes out clean when inserted into the middle of the cake. If using a ceramic baking dish the cake may take a bit longer to bake.
7. Make the Icing: Add the confectioner’s sugar, almond milk, pumpkin pie spice, and vanilla extract to a mixing bowl. Whisk together until well combined and smooth.
8. Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!