Pumpkin-Filled Coffeecake

This is perfect for this time of year.

1 cup plus 3 Tbsp. sugar
1/2 cup butter or margarine, softened and divided
3 egg whites
1 tsp. vanilla
1 cup skim milk
1 3/4 cups all-purpose flour
1 3/4 cups quick or old-fashioned oats (uncooked) and divided
1 Tbsp. baking powder
1 cup solid-pack pumpkin
1/2 tsp. pumpkin pie spice
1/3 cup wheat germ or chopped nuts (optional)

Heat oven to 350 degrees. Spray 13" x 9" baking pan with non-stick cooking spray. Beat one cup sugar and 1/3 cup butter or margarine until fluffy.
Add egg whites and vanilla. Mix well.
Stir in milk.
In separate bowl combine flour, 1 cup of oats and baking powder.
Add dry ingredients to the wet. Mix well.
Combine 1 cup batter with pumpkin and spice. Set aside.
Spread half of the batter into the pan. Cover the bottom evenly.
Top with the pumpkin mixture. Spread evenly and then finish by adding the remaining batter on top of the pumpkin layer
Combine the remaining melted margarine, 3/4 cup oats, 3 Tbsp. sugar and wheat germ or nuts if you so desire. Sprinkle over the last layer.
Bake 30 to 40 minutes or until golden brown.
Refrigerate any leftovers.

Makes 12 servings at 290 calories a serving.