Easy Pumpkin Coffee Cake with Toffee Streusel

This easy Pumpkin Streusel Coffee Cake recipe uses Bisquick as a shortcut and is ready in just 30 minutes! It’s the perfect fall breakfast or brunch.

Creating This Pumpkin Coffee Cake Recipe

We love sweets — like coffee cakes and muffins — for breakfast in our house.

I especially love baking breakfast treats 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 Streusel Coffee Cake.

With the use of Bisquick, this pumpkin coffee cake 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 three hours before everyone else to prepare it.

This Bisquick coffee cake 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!

Ingredients for Pumpkin Streusel Coffee Cake

I love how quick and easy this pumpkin spice coffee cake is to make! Most of the ingredients are pantry staples at our house, so I can make this coffee cake at a moment’s notice.

Here’s what you’ll need to make this recipe:

• Original Bisquick Mix
• Brown sugar
• Spices
• Milk
• Pumpkin puree
• Butter
• Vanilla extract
• Eggs
• English toffee bits

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Pumpkin Streusel Coffee Cake

This pumpkin coffee cake recipe requires just 5 minutes of hands-on prep work. Your oven does the rest of the work for you!

1. In small bowl, stir together the streusel ingredients until crumbly; set aside.
2. In a medium-sized bowl, combine the Original Bisquick™ mix, brown sugar, cinnamon, nutmeg, and ginger. Set aside.
3. In another medium-sized bowl, whisk together the milk, pumpkin, melted butter, vanilla, and eggs.
4. Add the liquid mixture to the dry ingredients and stir until combined.
5. Spread mixture into a parchment paper-lined 9×9-inch pan. Sprinkle the top with the prepared streusel mixture.
6. Bake the coffee cake until set in the middle and golden brown.
7. Remove from the oven and cool 5 minutes, then sprinkle the top with the toffee bits.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

How to Store Pumpkin Coffee Cake

Leftover coffee cake should be covered with foil and stored at room temperature. It will last up to 4 days.

Can Coffee Cake Be Frozen?

Yes, this pumpkin streusel coffee cake freezes incredibly well! I recommend freezing it without the toffee bits on top, if possible.

Store the coffee cake in a freezer bag or freezer-safe container for up to 3 months. When ready to eat, set on the counter to thaw.

Can This Recipe Be Made Gluten-Free?

I imagine so, yes! However, I’ve only made this recipe as written so I can’t say for sure.

Bisquick does make a gluten-free baking blend though, so I recommend starting there. If you successfully make this recipe gluten-free, please leave me a comment below letting me know how it turns out!

Can This Recipe Be Doubled?

Yes, you’re welcome to double this recipe and bake it in a 9×13-inch baking dish. The bake time may need to be increased slightly.

Tips for the Best Pumpkin Coffee Cake

• Note that this recipe calls for pure pumpkin puree, not pumpkin pie filling. Leftover pumpkin puree can be used in one of these pumpkin recipes, or it can be frozen.
• I recommend lining your pan with parchment paper prior to adding the batter. I’ve written a full post on how to line pans with parchment paper, if you need help.
• If you’d like to prepare the pumpkin spice coffee cake 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 and then sprinkle with toffee.

More Pumpkin Breakfast Recipes:

Looking for some more tasty ways to enjoy your pumpkin this fall? Check out some of these favorite pumpkin recipes, or browse the recipe index archives for even more great recipe ideas:

A toasted cinnamon swirl bagel is delicious slathered in this Whipped Pumpkin Cream Cheese. This is a great way to use up leftover pumpkin puree that you might have in the refrigerator.

Easy Pumpkin Chai Latte, featuring real pumpkin, can be whipped up in just a few minutes for you to enjoy and warm up with this fall.

This Pumpkin Oatmeal Breakfast Smoothie is easy to prepare, super healthy, and full of all your favorite fall spices. What isn’t to love about a smoothie recipe that tastes like pumpkin pie?

This recipe for Orange Spice Pumpkin Muffins with Pecan Streusel is a great addition to any breakfast or brunch. They freeze well, so make a double batch and keep some on hand for busy mornings.

This Pumpkin Baked Oatmeal is a great make ahead baked oatmeal to make all fall and winter.

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Pumpkin Coffee Cake with Toffee Streusal

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Easy Pumpkin Coffee Cake with Toffee Streusel bakes up quickly for a fun fall breakfast treat!

Print

Ingredients

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

Topping

• 1/2 cup English toffee bits

Instructions

For the Streusel

1. In small bowl, stir streusel ingredients until crumbly; set aside.

For the Coffee Cake

1. Preheat oven to 375 degrees F. Line a 9x9 baking pan with parchment paper (parchment paper tips here). Set aside.
2. In a medium-sized bowl, combine the Original Bisquick™ mix, brown sugar, cinnamon, nutmeg, and ginger. Whisk until well mixed. Set aside.
3. In another medium-sized bowl, whisk together the milk, pumpkin, melted butter, vanilla, and eggs.
4. 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.
5. Bake the coffee cake at 375 degrees F for 20 - 25 minutes, or until set in the middle and golden brown.
6. 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.
7. Best served warm.

Notes

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.

Recommended Products

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  Parchment Paper

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 80mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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