Pumpkin Coffee Cake

With the cooler weather finally coming in all I want to eat are fall themed foods. Not like I couldn't buy canned pumpkin other months of the year, but something about eating seasonal fall flavors during fall months is just comforting. As of right now I have this coffee cake in my fridge, soup in the crock pot, and as many fall themed coffee creamers as a girl can make excuses to buy in the fridge. 

It is seriously no secret that I love fall. Heck the clothing choices are even better!

I recently made this lovely breakfast cake for our youth group and for my MIL and they both loved it. I imagine that warming it and serving it with ice cream or whip cream would make a really good dessert too.

I think I am in need of whip cream now. 

adapted from Six Sisters

Ingredients:

1/3 c water

15 oz can pumpkin puree (not pie filling)

2 eggs

1 tbsp vanilla

2 tsp pumpkin pie spice

1 18oz Butter Recipe cake mix

1 tsp baking soda

1/2 c brown sugar

1/2 c whole wheat flour

4 tbsp butter ( I used Brummel & Brown)

Directions:

Preheat oven to 350. Mix water, pumpkin, eggs, vanilla, & pumpkin pie spice. Mix in cake mix (dry mix) & baking soda. Pour into a 13x9 pan. Mix brown sugar, flour, & butter with a fork until combined and crumbly. Sprinkle over cake. Bake 25-30 minutes or until toothpick comes out clean.