Pumpkin Crunch Coffee Cake

pumpkin

 

 

INGREDIENTS

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)

Topping

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
  • 1Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
  • 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.
  • 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.
  • 4Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

EXPERT TIPS

Look for pumpkin pie mix, which usually comes in a 30-oz can, with the other pie fillings and canned pumpkin in the grocery store. Pumpkin pie mix contains sugar and spices, unlike plain canned pumpkin.

Add 1/2 cup of chopped pecans to the topping for a truly delicious addition!

 

http://www.bettycrocker.com/recipes/pumpkin-crunch-coffee-cake/ee750991-ab82-46c9-a329-14fb6e64dc8b?nicam4=SocialMedia&nichn4=Facebook&niseg4=Bisquick&nicreatID4=Post&sf675594=1

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s