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