These breakfast squares are an easy and delicious way to start your day. Whether you make them in a brownie bar pan or a muffin tin, you’ll be amazed at the transformation of an ordinary box of spice cake mix into something extraordinary. The sweet pumpkin flavor is enhanced with a cinnamon streusel topping and a decadent powdered sugar drizzle. With the simple ingredients and minimal prep time involved in making these delightful breakfast squares, you’ll be sure to have a delicious start to your day.
I really wanted to make donuts, however, I couldn’t find a store in the near vicinity of our house that carries donut baking pans. So instead of nixing the entire idea, I decided to make breakfast squares. After all, who cares what shape a streusel and drizzle-covered breakfast treat is in, as long as it tastes good that’s all that really matters, right? So don’t worry about which shape of baking or muffin tins you have hidden away in your cabinets, use them, because the shape isn’t important, taste is. Just remember that you may have to adjust the baking time depending on the depth and width of the baking pan or tin that you choose to use. And if you find that you simply can’t live without eating something that is in the shape of a donut, you can order donut pans online, so that you don’t end up scrounging through every store in your neighborhood in search of something that no one seems to carry.
Ingredients:
Batter:
- 1 Box Spice Cake Mix
- 1 Cup Canned Pumpkin Pureé
- 2 Eggs
- 2 Tablespoons Unsalted Butter, Melted
- 1 Tablespoon Vanilla
- 1/4 Teaspoon Kosher Salt
Streusel:
- 1/4 Cup Light Brown Sugar, Packed
- 1/4 Cup All-Purpose Flour
- 1 Teaspoon Cinnamon
- 2 Tablespoons Unsalted Butter, Melted
Drizzle:
- 1 Cup Powdered Sugar
- 4 Tablespoons Heavy Whipping Cream
- 1 Teaspoon Vanilla
Directions:
Batter:
- Preheat oven to 350 degrees.
- On low speed, combine all of the batter ingredients together in a large mixing bowl until just combined.
- Use a cookie or ice cream scoop to evenly distribute the batter amongst the square or round cupcake tin compartments.
- Spread the batter out evenly with a small spatula.
Streusel:
- In a small bowl, mix all of the streusel ingredients together with a fork, until well combined.
- Spoon the streusel topping onto each batter-filled cupcake compartment and tap it down lightly into the batter.
- Bake for 15 to 18 minutes, or until a knife comes out clean.
- Remove the breakfast squares or muffins from their tins and place them on a baking rack to finish cooling completely.
Drizzle:
- Mix all of the drizzle ingredients together in a small bowl until smooth.
- Drizzle the icing over the cooled breakfast squares or muffins. Allow them to set for an hour before packaging them in an airtight container.
Suggestions:
- This recipe will make 12 breakfast squares or muffins.
- This is a super simple recipe, made all the more simple by using a store-bought cake mix. Feel free to experiment with other flavors of cake mix in this recipe.
- I used a brownie bar pan for this recipe. You can purchase one online or use a regular cupcake tin instead.
- Since there is heavy whipping cream in the drizzle, I store these in the refrigerator if we aren’t able to eat all of them within a day or two.
Improvements:
- Add semi-sweet chocolate chips to the batter.
- Use quick-cooking oats in the streusel instead of flour.
- Replace the cinnamon in the streusel with pumpkin pie spice.
- If you love cake mix recipes, make sure to try these Oatmeal Spice Cake Mix Cookies with Blueberries and these Lemon Raspberry Cake Mix Cookies.
Ingredients:
- 1 Box Spice Cake Mix
- 1 Cup Canned Pumpkin Pureé
- 2 Eggs
- 2 Tablespoons Unsalted Butter, Melted
- 1 Tablespoon Vanilla
- 1/4 Teaspoon Kosher Salt
- 1/4 Cup Light Brown Sugar, Packed
- 1/4 Cup All-Purpose Flour
- 1 Teaspoon Cinnamon
- 2 Tablespoons Unsalted Butter, Melted
- 1 Cup Powdered Sugar
- 4 Tablespoons Heavy Whipping Cream
- 1 Teaspoon Vanilla
Directions:
- Preheat oven to 350 degrees.
- On low speed, combine all of the batter ingredients together in a large mixing bowl until just combined.
- Use a cookie or ice cream scoop to evenly distribute the batter amongst the square or round cupcake tin compartments.
- Spread the batter out evenly with a small spatula.
- In a small bowl, mix all of the streusel ingredients together with a fork, until well combined.
- Spoon the streusel topping onto each batter-filled cupcake compartment and tap it down lightly into the batter.
- Bake for 15 to 18 minutes, or until a knife comes out clean.
- Remove the breakfast squares or muffins from their tins and place them on a baking rack to finish cooling completely.
- Mix all of the drizzle ingredients together in a small bowl until smooth.
- Drizzle the icing over the cooled breakfast squares or muffins. Allow them to set for an hour before packaging them in an airtight container.
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MORE GREAT BREAKFAST RECIPES
Overnight Make-Ahead Coffee Cake (Nut-Free)
Chocolate Chip Pumpkin Bread Breakfast Loaf
Coconut Dried Cherry Overnight Coffee Cake
Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.
