We love sweets, like coffee cakes and muffins, for breakfast in our house, especially during the fall and winter months when I don’t mind turning on the oven in the mornings to warm the downstairs up a bit.
They’re so warm and cozy, especially on a cold and windy day like today, and make the house smell so nice.
One of our new favorite quick treats for breakfast or even for a little after dinner snack is this Pumpkin Coffee Cake with Toffee Streusel.
With the use of Bisquick recipe is really simple to prepare and perfect for the busy holiday season when you are wanting something a little special for breakfast but you don’t want to wake up 3 hours before everyone else to prepare it.
This Pumpkin Coffee Cake with Toffee Streusel can even be made ahead to save you time in the morning. That way you can spend more time with your family and less time in the kitchen.
Pumpkin Coffee Cake with Toffee Streusal
For the coffee cake
2 1/2 cups Original Bisquick™ mix
3/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/3 cup milk
1 cup pumpkin puree
2 tablespoons melted butter
1 tablespoon vanilla
2 medium eggs
For the Streusel
1/2 cup all-purpose flour
1/4 cup butter, cold
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup english toffee bits
For the Streusel
In small bowl, stir streusel ingredients until crumbly; set aside.
For the Coffee Cake
Preheat oven to 375 degrees F. Line a 9x9 baking pan with parchment paper (parchment paper tips here). Set aside.
In a medium sized bowl, combine the Original Bisquick™ mix, brown sugar, cinnamon, nutmeg, and ginger. Whisk until well mixed. Set aside.
In another medium sized bowl, whisk together the milk, pumpkin, melted butter, vanilla and eggs.
Add the liquid mixture to the dry ingredients and stir until combined. Spread mixture into prepared pan. Sprinkle the top with the prepared streusel mixture.
Bake the coffee cake at 375 degrees F for 20 - 25 minutes, or until set in the middle and golden brown. Remove from the oven and cool 5 minutes. Then sprinkle the top with the toffee bits. Continue to cool until warm, but cool enough to handle.
Best served warm.
To prepare in advance: Follow all of the steps except adding the english toffee. When ready to serve, reheat each piece for 10 - 15 seconds in the microwave. Then sprinkle with english toffee.
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
I recently had the opportunity to test out the new Taste of Home Online Cooking School. There were a lot of options to choose from in the course catalog, and many new ones that are coming soon. One class that I would be interested in going through at a later date is Chicken 360. We [...]
Taking the ultimate comfort food and stepping it up by adding bacon (I mean, hello.), asparagus and some decadent aged white cheddar and extremely sharp cheddar cheese. Macaroni and Cheese doesn’t get much more decadent than this! Written by: Carla of Carla’s Confections Blog Be honest with me… do you like boxed Macaroni and Cheese? [...]
I have never made Sweet Potato Pie before. Obviously I was completely missing out. Thanksgiving at my house usually features Pumpkin Pie with Caramel Pecan Topping and Deep Dish Apple Cranberry Pie with Oatmeal Pecan Crumb Topping. And during the last 2 years Chocolate Pumpkin Cheesecake has also made an appearance. I figured it was time for me to [...]
Now that I’ve lived in Colorado for a little over 2 years now, it seems that I’ve become a popular destination for my family during the holiday season. Why? Three words: Snow, Ski, and Snowboard. I am not complaining at all! I love it when my family visits and I love being a host to [...]
I am a little obsessive. I can’t help it. I like to think that it is somebody else’s fault other than mine. Like my parents…it’s their fault because they raised me. Whatever the reason, I just get a little fixated on things. And when it comes to recipes, that is no exception. In fact, it’s [...]