Pumpkin Coffee Cake - Take 1

I wanted to make an easy pumpkin coffee cake...

I came up with these ingredients to try to make it quick:

1 Can of pureed pumpkin

2 3/4 cups of bisquick (next time will reduce to 2 1/4 cups)

1 tsp cinnamon

4 TB sugar

1/3 cup milk

Topping 1:

1/3 cup bisquick

1/3 brown sugar

1 tsp cinnamon

4 TB butter - I melted it to make the mixture more of a swirl and not a crumb topping

Topping 2: crumb topping

1/3 cup bisquick

1/3 brown sugar

1 tsp cinnamon

2 TB butter- slightly softened - cut in to make crumb topping.

Here is the result:

This is the pumpkin mix--- it was quite dense, and I thought about this but couldn't change it then! A little too much bisquick.

This is the crumb topping

Before baking 30 minutes at 375º

After

After 2:

Best enjoyed on your grandmother's china- with decaf coffee.. (or regular if you are 1. not pregnant and 2. living on the edge)

Next time I'll be sure to use less bisquick because it was too dense. The flavor was good, but it needed to be more 'fluffy'.