Morning Pumpkin Coffee Cake

Fur all those who asked here is the recipe for the Morning Pumpkin Coffee Cake from Vegetarian Times, October 1, 2006 or it's here on their website vegetariantimes.com.

Morning Pumpkin Coffee Cake 01-OCT-06 77
Serves 12 -- Ovo-Lacto

This streusel-topped treat tastes so rich, no one will guess it’s chock-full of good-for-you ingredients such as oats and whole-wheat pastry flour.


Coffee Cake
2 cups whole-wheat pastry flour or all-purpose flour
1 1/2 cups rolled oats
1 Tbs. baking powder
1 Tbs. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups sugar
3 large eggs, lightly beaten
1 3/4 cups fresh or canned pumpkin purée-

Streusel Topping
1/2 cup whole-wheat pastry flour or all-purpose flour
1/2 cup rolled oats
1/4 cup sugar
1/4 cup packed light brown sugar
4 Tbs. butter, melted

Directions:
1. To make Coffee Cake: Preheat oven to 350F. Coat 10-inch square pan with nonstick spray.
2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in large bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin into butter mixture. Gradually stir flour mixture into pumpkin mixture. Spread in pan.
3. To make Streusel Topping: Mix all ingredients together until crumbly. Spread on coffee cake. Bake 1 hour, or until toothpick comes out clean. Cool at least 10 minutes, then slice into squares, and serve.
PER SERVING: 404 CAL; 7 G PROT; 15 G TOTAL FAT (8 SAT. FAT); 64 G CARB.; 86 MG CHOL; 306 MG SOD.; 5 G FIBER; 33 G SUGARS


Pooped out after Turkey Day. Mom brought home some turkey from Auntie Patty's and we got to have some.
Hope you all had lots of food, friendship, family, and fun on Fanksgiving!
~Filled-up Angie