Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake

This morning I woke up ad for a change it was cool out and the humidity was refreshingly low.

I felt it was a good time to bake something in the oven.

I mentioned before I was trying to clean out the freezer and pantry and today I would start the process of using up some of the baking goods.

After I checked the supplies I  had I decided to make this coffee cake.

First  I assembled all the ingredients then opened the can of pumpkin. As soon as my cat Angel smelled the pumpkin he started begging for some of it.

Now I have never heard of a cat eating pumpkin but to get him to stop begging and get on with making the cake I gave him a desert size bowl of pumpkin. He ate every drop and asked for more! 

I do have strange animals!

Anyway here is the  recipe.

Pumpkin Crunch Coffee Cake

2cups Original Bisquick® mix

2/3cup milk

1egg

2tablespoons granulated sugar

1teaspoon pumpkin pie spice

1cup canned pumpkin pie mix (not plain pumpkin)

Topping

1/3 cup flour

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 then powder with some flour.

2 In 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 In 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.  (I mixed the pumpkin  in with the Bisquick Mix and it turned out fine and took less work and time)

4 Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

I liked the way it turned out and the overall pumpkin taste by mixing all the batter together.