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

           GLAZE
    1/4 c  Powdered sugar

      1 ts Margarine or butter

      1 ts To 2 ts milk

  FROM:      Barbara Sherrick
  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.