This post is part of a series – “31 days of Fall Inspiration” You can read all the posts in this series here. And to make sure you don’t miss anything you can sign up to have every post sent to your email or follow me on facebook.
So this was my second pumpkin creation of the weekend. I made it for Sunday School breakfast and didn’t taste it at all before serving it! Ever do that – make a brand new recipe for guests and not even taste it first?? 
Here’s the link to the recipe that I made found over at Pretty Good Food.
I loved the idea of a pumpkin coffee cake but this recipe was a little more “dessert cake” than “coffee cake” to me. It was VERY sweet. If I was to make it again – I would omit the brown sugar completely from the cake part (the cake mix should be plenty enough sweetness). And maybe make the crumb/streusel topping a little less sweet too – add some oats, more flour, nuts, less sugar.
But it was VERY GOOD. Just sweet, but hey, coffee cake usually is pretty sweet anyways.
What is your favorite pumpkin breakfast item? I am thinking some pumpkin pancakes might be making the menu in our home this week.
Linking this post up with Nester for her annual 31 days series in October. I have several other blog friends that are joining me writing for 31 days too – check out their blogs and topics by clicking on the buttons below.
This looks delicious! I love coffee cake so I hope to give this a try soon…
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Sounds really yummy, Christina- I like your idea of making it less sweet and adding oats to the topping.
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