---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 16 Servings
   1 1/4 c  Brown sugar; firmly packed
       1 c  Pumpkin; cooked, mashed
   1 1/2 ts Pumpkin spice mix
     1/2 ts Maple flavoring
       1    Egg; lightly beaten
     1/4 c  Vegetable oil
       1 tb Vegetable oil
       2    Egg whites
   2 3/4 c  All-purpose flour
   1 1/4 ts Baking soda
     1/4 ts Salt
     1/2 c  Oat bran
   1 1/3 c  Nonfat buttermilk
       2 ts Vanilla extract
            Vegetable cooking spray
     1/2 c  Powdered sugar; sifted
       2 ts Skim milk
     1/2 ts Pumpkin pie spice
   Combine 1/4 cup brown sugar and next 4 ingredients in a small bowl; stir
   well, and set aside. Combine remaining cup 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 cups of batter, and set
   aside. Pour remaining batter into a 12-cup 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. Yield: 16