Microwave Pumpkin Coffee Cake with Glaze

Directions

In 2 quart microwave safe bowl, melt ⅓ cup margarine on HIGH for 30 to 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 ½ cup 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 ¼ turn halfway through baking.

Microwave on HIGH for 3½ to 5½ 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 teaspoon margarine and enough milk for desired drizzling consistency.

Drizzle glaze over coffee cake.

Serve warm or cold.