Morning Pumpkin Coffee Cake Recipe

Name: Morning Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0.
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.

1353

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Morning Pumpkin Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Morning Pumpkin Coffee Cake

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