Ingredients

The following ingredients have 4 Servings
  • 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
  • 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

Instruction

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