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Associate.com - Share Your Recipe!

Recipe Name: Pumpkin Oatmeal Ring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1/2 Cup(s) Butter or margarine
Melted
3/4 Cup(s) Flour
1/2 Cup(s) Quick oats
1/2 Cup(s) Pumpkin seeds, shelled
1/4 Cup(s) Sugar
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Allspice
1/8 Teaspoon(s) Cloves
2 Eggs
16 Ounce(s) Canned pumpkin
1 Cup(s) Brown sugar, packed
1/2 Cup(s) syrup
maple or maple flavor
1/4 Cup(s) Salad oil
Directions:
Mix topping ingredients until well blended. Set aside. Preheat oven
to 350~. Grease 10 inch Bundt pan. In a large bowl, mix flour, nest
5 ingredients, and 1 teaspoon salt. In a medium bowl, with fork or
whisk, beat eggs, pumpkin, brown sugar, syrup and oil until blended
Stir pumpkin mixture and oats into flour mixture just until flour is
moistened. (Batter should be lumpy.) Spoon batter into pan. Sprinkle
topping evenly over batter. Bake about 1 hour and 15 minutes or until
toothpick inserted in center of cake comes out clean. If topping
starts to brown too quickly, cover loosely with foil during last 10
minutes of baking. Cool in pan on wire rack 10 minutes; remove from
pan. Cool completely on rack. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 339
Calories From Fat: 97
Total Fat: 11g
Cholesterol: 24.1mg
Sodium: 324.1mg
Potassium: 165.6mg
Carbohydrates: 56.1g
Fiber: 2.8g
Sugar: 25.8g
Protein: 5.5g


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