Instructions: 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.

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