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


  • 2 C Hodgson Mill Baking Mix
  • 2 TB sugar
  • 2 TB cold butter
  • 1 egg
  • ½ C milk
  • ¾ C pumpkin puree
  • 2 tsp pumpkin pie spice (or less if you don't like that spice blend as well)
  • Streusel topping:
  • ⅔ C of HM baking mix
  • ⅔ C packed brown sugar
  • 2 tsp of cinnamon
  • ¼ C cold butter
  • Cut in these ingredients in a small bowl.
  • Drizzle:
  • combine ½ C powdered sugar
  • ⅓ 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.
  1. Preheat oven to 375.
  2. Grease a 9½ by ½ inch round cake pan.
  3. Combine the first 2 ingredients in a mixing bowl and cut in butter with a pastry blender or 2 butter knifes.
  4. Add remaining ingredients, except topping, and beat by hand for 20 strokes.
  5. Spread in the prepared pan;sprinkle with the topping.
  6. Bake for 25-30 minutes or until toothpick comes out clean.

Hot and fresh from the oven

A little drizzle goes a long way! If you don’t want the caramel addition just mix a bit of pumpkin puree with powdered sugar!



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