Microwave Pumpkin Coffee Cake Recipe

• 1/3 c. butter
• 1/2 c. firmly packed brown sugar
• 1/3 c. white sugar
• 1 1/4 c. flour
• 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 c. minced nuts
• 1/4 teaspoon cinnamon
• 1/2 teaspoon baking pwdr
• 1/4 teaspoon baking soda
• 1/2 c. lowfat sour cream
• 1/2 c. cooked mashed pumpkin
• 1 egg

1. In 2 qt microwave safe bowl, heat 1/3 c. butter on high for 30-45 seconds or possibly till melted; stir in brown sugar and sugar.
2. Lightly spoon flour into measuring c.; level off.
3. Fold in flour, pumpkin pie spice and salt till crumbly.
4. Remove 1/2 c. of mix to small bowl; add in nuts and cinnamon.
5. Mix well; set aside.
6. To remaining mix add in baking pwdr, baking soda, lowfat sour cream, pumpkin and egg.
7. Beat till smooth.
8. Pour batter into ungreased 8 or possibly 9 inch round microwave safe dish.
9. Sprinkle with reserved mix.
10. Microwave on medium for 8 min, rotating dish 1/4 turn half way through baking.
11. Microwave on high for 3 1/2 to 5 1/2 min or possibly till cake pulls away from sides of dish, rotating dish once halfway through baking.
12. Let stand 5 min.
13. In small bowl, combine glaze ingredients.
14. Drizzle glaze over coffee cake.

butter, brown sugar, white sugar, flour, pumpkin pie spice, salt, nuts, cinnamon, baking pwdr, baking soda, sour cream, pumpkin, egg

Taken from cookeatshare.com/recipes/microwave-pumpkin-coffee-cake-30379 (may not work)