Microwave Pumpkin Coffee Cake


1/3 c. margarine or butter
1/2 c. firmly packed brown sugar
1/3 c. sugar
1 1/4 c. flour
3/4 tsp. pumpkin pie spice
1/2 tsp salt
1/4 c. chopped nuts
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. dairy sour cream
1/2 c. cooked, mashed pumpkin
1 egg


1/4 c. powdered sugar
1 tsp. margarine or butter
1 to 2 tsp. milk



In 2 quart microwave-safe bowl melt 1/3 cup margarine on High for 30-45 seconds or until melted; stir in brown sugar and sugar. Lightly spoon flour into measuring cup; level off. Mix in flour, pumpkin pie spice and salt until crumbly. Remove 1/2 cup of mixture to small bowl; add nuts and cinnamon. Mix well; set aside. To remaining mixture add baking powder, baking soda, sour cream, pumpkin and egg. Beat until smooth. Pour batter into ungreased 8 or 9 inch round microwave-safe dish. Sprinkle with reserved mixture. Microwave on Medium for 8 minutes, rotating dish 1/4 turn halfway through baking. Microwave on High for 3 1/2-5 1/2 minutes or until cake pulls away from side of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. In small bowl, combine powdered sugar, 1 teaspoon margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffeecake. Serve warm or cold. Makes 8-10 servings.


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