Spice up your classic pumpkin pie with our creamy Holiday Pumpkin Coffee Cake, made with “JIFFY” Baking Mix and topped with a sweet, crunchy streusel.
Yields: 20 - 24 Servings
Preheat oven to 325°F. Grease a 13” x 9” pan.
For topping, combine brown sugar, butter, and cinnamon. Add nuts. Mixture will be crumbly. Set aside.
Combine filling ingredients, blend well. Set aside.
For coffee cake, cream butter, sugar, and vanilla together. Add eggs, beat well. Add baking mix, alternating with sour cream. Blend well.
Spoon half of batter into pan. Sprinkle half of topping over batter. Spread filling over topping. Spread remaining batter over filling. Sprinkle with remaining topping.
Bake 50 - 60 minutes or until lightly browned around edges. Cool before cutting.
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