• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Microwave Pumpkin Coffee Cake

  • Recipe Submitted by on

Category: Breads, Microwave

 Ingredients List

  • 1/3 c Margarine or butter
  • 1/2 c Firmly packed brown sugar
  • 1/3 c Sugar
  • 1 1/4 c Flour
  • 3/4 ts Pumpkin pie spice
  • 1/2 ts Salt
  • 1/4 ts Cinnamon
  • 1/4 c Chopped nuts
  • 1/2 ts Baking powder
  • 1/4 ts Baking soda
  • 1/2 c Dairy sour cream
  • 1/2 c Cooked, mashed pumpkin
  • 1 Egg
  • 1/4 c Powdered sugar
  • 1 ts Margarine or butter
  • 1 ts To 2 ts milk


FROM: Barbara Sherrick



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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