Breakfast

Pumpkin-filled Coffeecake is for Breakfast, Dessert.

Pumpkin-filled Coffeecake takes 15 minutes to prepare.

Pumpkin-filled Coffeecake takes 30 minutes to cook.

Pumpkin-filled Coffeecake makes 12 servings.

The ingredients for Pumpkin-filled Coffeecake are:

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)

Here is how you make Pumpkin-filled Coffeecake:

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 servingsNumber of Servings: 12Recipe submitted by SparkPeople user SUSANCARRINGTON.

The nutritional information for Pumpkin-filled Coffeecake is:

• Servings Per Recipe: 12
• 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