Pumpkin Crunch Coffee Cake

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 9

Ingredients

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

Directions

Directions

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

Notes










Tips

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!

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
82.9
% Daily Value
Total Fat
3.8g
6%
Saturated Fat
2.2g
11%
Cholesterol
29.3mg
10%
Sodium
19.0mg
1%
Total Carbohydrate
11.3g
4%
Dietary Fiber
0.8g
3%
Sugars
9.9g
Protein
1.6g
% Daily Value*:
Vitamin C
2%
2%
Calcium
3.70%
4%
Iron
3.20%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.