Microwave Pumpkin Coffee Cake | Microwave Pumpkin Coffee Cake Recipes | Microwave Pumpkin Coffee Cake Recipe

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Microwave Pumpkin Coffee Cake | Microwave Pumpkin Coffee Cake Recipes | Microwave Pumpkin Coffee Cake Recipe


Microwave Pumpkin Coffee Cake recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

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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



GLAZE


1/4 c. powdered sugar


1 tsp. margarine or butter


1 to 2 tsp. milk



Instructions
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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