Ingredients Jump to Instructions ↓

  1. 1 1/4 c Brown sugar; firmly packed

  2. 1 c Pumpkin; cooked, mashed

  3. 1 1/2 ts Pumpkin spice mix

  4. 1/2 ts Maple flavoring

  5. 1 Egg; lightly beaten

  6. 1/4 c Vegetable oil

  7. 1 tb Vegetable oil

  8. 2 Egg whites

  9. 2 3/4 c All-purpose flour

  10. 1 1/4 ts Baking soda

  11. 1/4 ts Salt

  12. 1/2 c Oat bran

  13. 1 1/3 c Nonfat buttermilk

  14. 2 ts Vanilla extract Vegetable cooking spray --GLAZE--

  15. 1/2 c Powdered sugar; sifted

  16. 2 ts Skim milk

  17. 1/2 ts Pumpkin pie spice

Instructions Jump to Ingredients ↑

  1. Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining cup brown sugar and oil in a large bowl, beating well at medium speed of an electric mixer. Add egg whites; beat well. Combine flour and next 3 ingredients; add to brown sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Reserve 2 cups of batter, and set aside. Pour remaining batter into a 12-cup Bundt pan coated with cooking spray. Spoon pumpkin mixture evenly over center of batter to form a ring. Pour reserved batter over pumpkin mixture. Bake at 350~ for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a wire rack. Combine powdered sugar and --


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