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Pumpkin Streusel Coffee Cake Recipe


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     Pumpkin Streusel Coffee Cake

Category   Desserts - Breads
Sub Category   None
Servings   9

1/4 cup fiber one original all-bran cereal
3 tbsp old fashioned oats
3 tbsp brown sugar, not packed
1/2 cup plus 2 tbsp sugar or sugar alternative
1/2 tsp plus 3/4 tsp cinnamon
2 tbsp butter
1 cup whole wheat flour
1/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup canned pumpkin puree
1/2 cup fat free egg substitute
1/2 cup club soda
1/3 cup low fat buttermilk
1 tsp vanilla

Preheat oven to 350 degrees. Spray an 8 X 8 baking pan with nonstick spray.
To make the crumb topping, place cereal in a sealable plastic bag. Seal bag, and finely crush cereal with a meat mallet or other heavy utensil. Transfer crumbs to a medium bowl. Add oats, brown sugar, 2 tbsp sugar, and 1/2 tsp cinnamon to the bowl and mix well. Add butter, and mash and stir until uniform.
To make the cake, in a large bowl, combine whole-wheat flour, 1/2 cup sugar, all-purpose flour, baking powder, 3/4 tsp cinnamon, baking soda, pumpkin pie spice, and salt. Whisk thoroughly. In a medium-large bowl, combine pumpkin, egg substitute, club soda, buttermilk, and vanilla extract. Whisk until uniform. Add mixture to the large bowl, and whisk until uniform.
Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 30 minutes. Slice into squares, and eat!

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