Morning Pumpkin Coffee Cake
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A home-kitchen version of morning pumpkin coffee cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 1/2 c. firmly packed brown sugar
- 3/4 c. margarine, softened
- 1 (16 oz.) solid pack pumpkin
- 6 egg whites
- 2 Tbsp. water
- 2 c. all-purpose flour
- 1 1/2 c. quick oats
- 3/4 c. raisins
- 1 Tbsp. baking powder
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 c. chopped pecans
Method
Heat oven to 350°.
Spray a 10-inch tube or Bundt pan with nonstick cooking spray.
Beat sugar and margarine until fluffy. Mix in pumpkin, egg whites and water.
Gradually add combine flour, 1 1/4 cups oats and remaining ingredients.
mix well. Spread into pan and sprinkle with 1/4 cup oats.
Bake 60 to 70 minutes or until toothpick comes out clean.
Cool 10 minutes. Remove from pan.
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