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Pumpkin Cream Cheese Coffee Cake

Kara
  • minutes
  • Serves 12

INGREDIENTS

FILLING:

8 oz

cream cheese, softened (I used light)

1

egg

1/4 cup

sugar

BATTER:

1 1/2 cups

sugar

2

eggs

1 1/4 cups

canned pumpkin

1/4 cup

vegetable oil

1/2 tsp

vanilla

2 1/4 cups

flour (I used half whole wheat)

2 tsp

cinnamon

1 tsp

baking soda

1/2 tsp

salt

TOPPING:

3/4 cup

coconut

1/2 cup

chopped pecans or walnuts

1/4 cup

brown sugar

1/4 tsp

cinnamon