Monday, November 7, 2011

2 Ingredient Pumpkin Streusel Coffee Cake

When the sweet (but wanting to be slightly healthy) craving hits, desperation strikes!  This occurred one night when the kids were in bed and I was wanting something with carbs and sugar.  I had recently discovered that you can take a can of pumpkin and mix in a cake mix to make a pumpkin cake.  So, why can't you mix pumpkin with a coffee cake mix and make pumpkin coffee cake?
What a wonderful discovery!!!

It is very easy and the streusel addition can be adjusted to your liking.   I followed the oven temperature and baking instruction from a Martha White streusel coffee cake mix I already had on hand from a coupon deal a while back.

All you need is a coffee cake mix (with or without the streusel) and a standard size can of pumpkin (not the canned pumpkin pie mix).  Combine the two cake mix and pumpkin.  The batter will be thick.  Pour into the appropriate sized pan for your mix and follow the baking instructions.
Since my mix came with the streusel, I followed the instructions on how to add the streusel but I did cut back the amount by at least half.
I found that my mix needed the max amount of baking time suggested but it will also depend on your oven.  Just insert a toothpick to check that it is baked through in the center.

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