Morning Pumpkin Coffee Cake

• 1 1/2 c. firmly packed brown sugar
• 3/4 c. margarine, softened
• 1 (16 oz.) can Libby's solid pack pumpkin
• 6 egg whites
• 2 Tbsp. water
• 2 c. all-purpose flour
• 1 1/2 c. Quaker Oats, divided
• 3/4 c. raisins
• 1 Tbsp. baking powder
• 2 tsp. baking soda
• 2 tsp. cinnamon

1. Heat oven to 350u0b0.
2. Spray 10-inch tube or Bundt pan with no stick cooking spray.
3. Beat sugar and margarine until fluffy.
4. Mix in pumpkin, egg white and water.
5. Gradually add combined flour, 1 1/4 cups oats and remaining ingredients; mix well.
6. Spread into pan; sprinkle with 1/4 cup oats.
7. Bake 60 to 70 minutes or until wooden pick comes out clean.
8. Cool 10 minutes.
9. Remove from pan.

brown sugar, margarine, pack pumpkin, egg whites, water, flour, oats, raisins, baking powder, baking soda, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=493225 (may not work)