Pumpkin Spice Streusel Coffee Cake with Pumpkin Spice Caramel Drizzle

Quick, easy and packed full of the flavors of fall, this coffee cake is made better by using a mix I found at the store the other day. This baking mix, by Hodgson Mill, had several recipes on the back. I decided to test one out but of course-give it my own spin.

The mix in question is Insta-Bake Whole Wheat variety baking mix with buttermilk.

I used their Streusel Coffee Cake recipe but swapped out some of the milk for pumpkin puree, added some spice and made a nice little drizzle for the top!

Pumpkin Spice Streusel Coffee Cake with Pumpkin Spice Caramel Drizzle

Ingredients

2 C Hodgson Mill Baking Mix
2 TB sugar
2 TB cold butter
1 egg
1/2 C milk
3/4 C pumpkin puree
2 tsp pumpkin pie spice (or less if you don't like that spice blend as well)
Streusel topping:
2/3 C of HM baking mix
2/3 C packed brown sugar
2 tsp of cinnamon
1/4 C cold butter
Cut in these ingredients in a small bowl.
Drizzle:
combine 1/2 C powdered sugar
1/3 C pumpkin puree
1 tsp cinnamon
2 big spoonfulls of a prepared caramel sauce (I used Best Boy and Co )
mix until desired consistency and drizzle over warm cake.

Instructions

Preheat oven to 375.
Grease a 9 1/2 by 1/2 inch round cake pan.
Combine the first 2 ingredients in a mixing bowl and cut in butter with a pastry blender or 2 butter knifes.
Add remaining ingredients, except topping, and beat by hand for 20 strokes.
Spread in the prepared pan;sprinkle with the topping.
Bake for 25-30 minutes or until toothpick comes out clean.

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