Ingredients

1 1/4 C. brown sugar; firmly packed
1 C. pumpkin; cooked, mashed
1 1/2 tsp. pumpkin spice mix
1/2 tsp. maple flavoring
1 egg; lightly beaten
1/4 C. vegetable oil
1 Tbsp. vegetable oil
2 egg whites
2 3/4 C. all-purpose flour
1 1/4 tsp. baking soda
1/4 tsp. salt
1/2 C. oat bran
1 1/3 C. nonfat buttermilk
2 tsp. vanilla extract
Vegetable cooking spray
Glaze
1/2 C. powdered sugar; sifted
2 tsp. skim milk
1/2 tsp. pumpkin pie spice

Cooking Instructions

Combine 1/4 C. brown sugar and next 4 ingredients in a small bowl; stir well, and set aside. Combine remaining C. 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 C. of batter, and set aside. Pour remaining batter into a 12-C. 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 next 2 ingredients; stir well. Drizzle over cake.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)