Senin, 30 September 2013

Pumpkin Crunch Coffee Cake

This pumpkin coffee cake is perfect for breakfast, brunch and every coffee break in between!


Coffee Cake:
  • 2 cups Original Bisquick® mix
  • 2/3 cup milk
  • 1 egg
  • 2 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin pie mix (not plain pumpkin)

  • 1/3 cup Betty Crocker® pumpkin spice cookie mix (from 17.5-oz pouch)
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons cold butter


  1. Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  2. 2In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
  3. 3In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
  4. 4Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

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Pumpkin Crunch Coffee Cake
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