Pumpkin Gingerbread Bundt Coffee Cake

• 2 large eggs, room temperature
• 1/2 cup egg substitute, room temperature
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups honey
• 1/2 cup butter, melted
• 1/2 cup fat-free plain yogurt
• 1 cup toasted wheat germ
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 3/4 cup confectioners' sugar
• 2 teaspoons fat-free milk
• 1/4 teaspoon vanilla extract

1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
2. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

eggs, egg substitute, solidpack pumpkin, honey, butter, yogurt, toasted wheat germ, allpurpose, baking soda, ground ginger, ground cinnamon, ground nutmeg, salt, ground cloves, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/pumpkin-gingerbread-bundt-coffee-cake/ (may not work)