pumpkin gingerbread bundt coffee cake

Ingredients For pumpkin gingerbread bundt coffee cake

• cooking spray
• all-purpose flour for dusting pan
• 2 lg

  eggs
• 1/2 c

  egg substitute
• 1 can

  (15 oz) solid-pack pumpkin
• 1 1/2 c

  honey
• 1/2 c

  butter, melted
• 1/2 c

  fat-free plain yogurt
• 1 c

  toasted wheat germ
• 3 c

  all-purpose or unbleached all-purpose flour
• 2 tsp

  baking soda
• 2 tsp

  ground ginger
• 1 tsp

  ground cinnamon
• 1/2 to 1 tsp

  ground nutmeg
• 1/4 tsp

  ground cloves
• 1/2 tsp

  salt
• ICING (OPTIONAL)
• 3/4 c

  confectioners' sugar
• 2 tsp

  fat-free milk
• 1/4 tsp

  vanilla extract