Pumpkin Eggnog Coffee Cake

(Mod from Fruit Swirl Coffee Cake)

Okay, let's dive right into this, huh?

This past weekend I wanted a coffee cake- but I wanted it to involve pumpkin (a great cold weather favorite of mine) and I also had an unopened carton of eggnog in the fridge that needed opening and using- stat. 

I couldn't find what I wanted, so I invented. 

Let's get started!

Preheat the oven to 375, and break out a can of pumpkin. Not pumpkin pie filling, just straight up plain pumpkin. 

Ingredients- 

DRY: 

1 box gluten free Bisquick

1/2 cup brown sugar

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves or ginger (optional, or you can use both) 

Mix the dry ingredients together. Easy peasy!

WET:

4 eggs

1 1/2 cup eggnog (OR you can use about a cup of milk)

1 stick mostly melted butter

2 tsp GF vanilla extract

Mix wet ingredients together, making sure to beat the eggs well, then stir in the dry stuff. 

Pour about 2/3rds the mixture into a greased or cooking-sprayed glass 9x13 baking dish. Spoon the can of pumpkin on top, then sprinkle on some more cinnamon - if you really like cinnamon. I do, so I recommend it. 

Pour/drizzle/spoon the rest of the baking mix over the pumpkin, and smooth it carefully with a spatula so it's mostly covered. If you're really bold, sprinkle some more cinnamon (or better- cinnamon sugar) on top. Bake for about 25 minutes-half hour. 

Oh. WOW. The cinnamon sugar gave it a nice sparkle! And it tasted good, but needed a bit more- so---- glaze!

GLAZE:

Put about a cup of powdered sugar in a bowl, then slowly whisk in eggnog (and a sprinkle of nutmeg if you're going for real, great eggnog flavor) till you get a good consistency. Pour over the coffee cake. Drool. Then eat some.

This is AMAZING!!! It's like... eating pumpkin pie and drinking eggnog for breakfast. And cause it's called "coffee cake," it is socially acceptable to eat first thing in the morning (or any time of day)!

SUPER EASY, quick, affordable, gluten-free. That's the way things should be.