Pumpkin-filled Coffeecake

Name: Pumpkin-filled Coffeecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1 cup plus 3 tablespoons sugar; 5 tablespoons coconut oil (can use butter or margarine instead); 1/2 cup egg substitute (can use whole eggs); 1 teaspoon vanilla; 1 cup skim milk (can use any milk or milk substitute); 1 cup all-purpose flour; 3/4 cup whole wheat flour; 1-3/4 cup old-fashioned oats divided; 1 tablespoon baking powder; 1cup solid pack pumpkin puree; 1 teaspoon pumpkin pie spice; 3 tablespoons butter melted (can use coconut oil or margarine); 1/4 cup wheat germ (can use chopped nuts or omit)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 cup plus 3 tablespoons sugar5 tablespoons coconut oil (can use butter or margarine instead)1/2 cup egg substitute (can use whole eggs)1 teaspoon vanilla1 cup skim milk (can use any milk or milk substitute)1 cup all-purpose flour3/4 cup whole wheat flour1-3/4 cup old-fashioned oats, divided1 tablespoon baking powder1cup solid pack pumpkin puree1 teaspoon pumpkin pie spice3 tablespoons butter, melted (can use coconut oil or margarine)1/4 cup wheat germ (can use chopped nuts or omit)

Directions

Heat oven to 350 F. Spray 13x9-inch baking pan with no stick cooking spray. Beat 1 cup sugar and coconut oil until fluffy. Add egg substitute and vanilla: mix well. Stir in milk and combined flours, 1 cup oats and baking powder. Combine 1 cup batter, pumpkin and spice; set aside. Spread half the remaining batter into pan. Top with pumpkin mixture; spread other half of batter over pumpkin. Combine melted butter, 3/4 cup oats, 3 tablespoons sugar and wheat germ. Sprinkle over batter. Bake 30 minutes or until golden. Refrigerate leftovers.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SUSANCARRINGTON.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 285.1
Total Fat: 10.0 g
Cholesterol: 8.2 mg
Sodium: 78.8 mg
Total Carbs: 45.0 g
Dietary Fiber: 3.0 g
Protein: 6.0 g

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