Pumpkin 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, softened
• 1 1/2 cups sugar
• 3 large eggs, lightly beaten
• 1 3/4 cups fresh or canned pumpkin purée
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• 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. Preheat oven to 350F. Coat 10-inch square pan with nonstick spray or butter.
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.