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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)