Pumpkin Spice Coffee Cake…

Yesterday in the Frozen North we had a small taste of fall, with temperatures in the mid 50’s. 

To celebrate (you heard right… I said celebrate.  Because I’m a little smitten with fall, if you must know) I pulled out a can of pumpkin puree, stared at it, opened it, thought really hard and came up with this super awesome recipe.*

*in my book, anything with pumpkin in it has immediate super awesome status.

To start off, preheat your oven to 375 and grease a rectangular baking dish (mine is 8’ x 11.5’).

Streusel Topping:

1/3 cup pancake mix (I use Target’s Market Pantry brand)

1/3 cup brown sugar

1 teaspoon cinnamon or pumpkin pie spice mix (want to make your own?  Go here!)

2 tablespoons softened butter

Mix the first three ingredients together, then cut in the butter until crumbly.  Set aside.

Batter:

2 cups pancake mix

2 tablespoons sugar

1/2 cup milk

1/2 cup pumpkin-from-a-can

1 egg

Mix together and scoop into your baking dish.  The batter will be pretty thick. 

Take half of the streusel topping and mix it into the batter to create a marbling effect.  Use the rest of the streusel topping and sprinkle it evenly across the top of the batter.  Bake for about 45 minutes or until a toothpick comes out dry.

 {Yummy!}

This doesn’t have a big, smack you in the face kind of pumpkin flavor, but rather a subtle tone accentuated by the cinnamon and spices.  And beside the obvious bonus of getting to munch on this coffee cake, your house will also smell wonderful for awhile. 

Do you have a favorite fall recipe? Please share!

 

*This recipe was adapted by me from an old Bisquik coffee cake recipe I had.