Pumpkin Coffee Cake

If you haven't noticed already I love adding vegetable purees to dishes, and pumpkin I must say is one of my favorites.

Batter:

1 cup brown sugar

4 T trans-fat-free margarine

1 cup lowfat or nonfat milk

1 cup sour cream

1 large egg

2 t vanilla extract

2 cups whole wheat pastry flour

2 t baking powder

1/2 t cinnamon

1 cup pumpkin puree

1/2 cup mini marshmallows

Topping:

1/4 cup brown sugar

2 t cinnamon

1/2 cup chopped pecans or walnuts ( I omit this part because my 4 year old has nut allergies)

Preheat over to 350F. Coat 8x8 inch pan with cooking spray.

In a large mixing bowl, beat the sugar and margarine until creamy. Beat in milk, the sour cream, egg, and vanilla. Add the flour, baking powder, cinnamon, and mix until completely incorporated.

Pour half the batter into the pan and smooth the top. Spread the pumpki

n puree over the batter and sprinkle with marshmallows. Spread rest of the batter evenly over the pumpkin filling.

Mix together the topping ingredients and sprinkle evenly over the batter. Bake until a toothpick comes out clean when inserted into the center of the cake, 55 to 60 minutes. Let cool for 5 minutes before cutting. Enjoy!!

Going into the oven.

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