Pumpkin-Filled Coffeecake

• 1 c. plus 3 Tbsp. sugar
• 1/2 c. (1 stick) margarine, softened and divided
• 3 egg whites
• 1 tsp. vanilla
• 1 c. skim milk
• 1 3/4 c. all-purpose flour
• 1 3/4 c. Quaker oats (Quick or old-fashioned), uncooked and divided
• 1 Tbsp. baking powder
• 1 c. Libby's solid pack pumpkin
• 1/2 tsp. pumpkin pie spice
• 1/3 c. wheat germ or chopped nuts

1. Heat oven to 350u0b0.
2. Spray 13 x 9-inch baking pan with no-stick cooking spray.
3. Beat 1 cup sugar and 1/3 cup margarine until fluffy.
4. Add egg whites and vanilla; mix well.
5. Stir in milk and combined flour, 1 cup oats and baking powder.
6. Combine 1 cup batter, pumpkin and spice; set aside.
7. Spread half of remaining batter into pan.
8. Top with pumpkin mixture; spread other half of batter over pumpkin.

sugar, margarine, egg whites, vanilla, milk, flour, oats, baking powder, pumpkin, pumpkin pie spice, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=599457 (may not work)