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Brown Butter Pumpkin Coffee Cake (Using Yellow Cake Mix!)

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Whip up this brown butter pumpkin coffee cake with a box cake mix for a nutty, spiced treat. Perfect fall bake for gatherings, brunch, or cozy nights.

Ingredients

Streusel

  • ⅓ cup brown sugar
  • ⅔ cup all-purpose flour
  • ¼ cup butter (4 tablespoons)

Brown butter pumpkin coffee cake

  • 1 package yellow box cake mix, preferably Bob’s Red Mill
  • 2 teaspoons pumpkin pie spice 
  • 1 cup pumpkin puree
  • ¾ cup half & half
  • 1 cup sour cream
  • 2 eggs
  • ¼ cup butter (4 tablespoons)
  • 1 teaspoon vanilla (optional)

Powdered sugar icing

  • 1 ½ cups powdered sugar
  • 3 tablespoons half & half

Instructions

  1. Make the brown butter. Cut one stick (½ cup or 8 tbsp) of butter into four pieces. Heat the butter in a saucepan over medium heat.
  2. Butter will start to sizzle and foam after about five minutes. Whisk or stir butter continuously, watching for it to change color. When the butter begins to turn golden brown, remove from heat immediately.
  3. Transfer brown butter to a bowl or jar and set aside. Make the streusel. 
  4. In a small bowl, add ⅔ cup flour and ⅓ cup brown sugar. Whisk together and add ¼ (4 tbsp)cup brown butter. Using a fork, stir everything together until all the butter is evenly mixed in. Let it cool in the fridge and start making the pumpkin coffee cake batter.
  5. Preheat oven to 375º. In a large bowl, whisk together yellow cake mix and 2 tsp pumpkin pie spice.
  6. In a medium bowl, combine pumpkin puree, half & half, sour cream, eggs, vanilla, and the remaining (4 tbsp) brown butter. Whisk until smooth.
  7. Using a spatula, make a well in the dry ingredients. Pour the wet ingredients into the bowl with dry ingredients. Whisk or beat with a hand mixer for two minutes.
  8. Remove streusel from refrigerator and break up any large clumps with a fork. Grease a 9x13 pan and pour half the batter into the dish. Sprinkle half the streusel over the batter. Repeat with the remaining batter and streusel.
  9. Bake pumpkin coffee cake for 29-32 minutes.
  10. Insert a toothpick in the center; crumbs should be moist but not gooey. Let cool until coffee cake is at room temperature. Prepare the powdered sugar glaze.
  11. In a small bowl, whisk together powdered sugar and half & half. Drizzle over cooled pumpkin coffee cake, cut into squares, and serve.

Find it online: https://fedandfancy.com/brown-butter-pumpkin-coffee-cake/