Ingredients

• 1/2 cup Chopped Pecans
• 2 Tbsp Whole Wheat Pastry Flour
• 2 Tbsp Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1/4 cup Butter soft

• 8 oz Cream Cheese soft
• 1/4 cup Sugar
• 1/2 tsp Vanilla Extract
• 1 Tbsp Milk

• 2 1/4 cup Whole Wheat Pastry Flour
• 1 1/4 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/8 tsp Ground Nutmeg
• 1/2 cup Butter soft
• 1 cup Sugar
• 1/2 cup Brown Sugar
• 1 cup Pumpkin Puree
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 cup Sour Cream

Instructions

1. Mix together all ingredients in a small bowl until butter has been evenly incorporated.

1. Mix together softened cream cheese, sugar, and vanilla until smooth and creamy. Adjust consistency with milk, if needed.

1. Preheat oven to 350°F and butter and flour a 9-inch bundt pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt and spices; set aside.
3. Cream together butter, sugar and brown sugar until lightened, then add pumpkin puree and mix until combined (mixture may look broken).
4. Add eggs and vanilla to the pumpkin mixture and mix well. Stir in sour cream, then fold in flour mixture until evenly combined.
5. Pour half of the pumpkin mixture into the prepared bundt pan. Sprinkle half of the pecan streusel over then pumpkin mixture, top with the cream cheese filling, then sprinkle the last of the pecan streusel over the top of the cream cheese filling. Pour the remaining pumpkin mixture into the bundt pan and smooth the top evenly.
6. Bake until a toothpick inserted into the center comes out clean, 60-70 minutes. Let cool at least one hour before unmolding.