1/3 c Margarine or butter

1/2 c Firmly packed brown sugar

1/3 c Sugar

1 1/4 c Flour

3/4 ts Pumpkin pie spice

1/2 ts Salt

1/4 ts Cinnamon

1/4 c Chopped nuts

1/2 ts Baking powder

1/4 ts Baking soda

1/2 c Dairy sour cream

1/2 c Cooked, mashed pumpkin

1 Egg

GLAZE 1/4 c Powdered sugar

1 ts Margarine or butter

1 ts To 2 ts milk

FROM: Barbara Sherrick MICROWAVE PUMPKIN COFFEE CAKE ** In 2 quart microwave safe bowl, melt 1/3 C 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 C 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 to 5-1/2 minutes or until cake pulls away from

sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. In small bowl, combine powdered sugar, 1 tsp margarine and enough milk for desired drizzling consistency. Drizzle glaze over coffee cake. Serve warm or cold. 8 ~ 10 servings.