I couldn't resist reworking a recipe posted previously; this is more of a coffee cake. It is spicy and satisfying. You can double it if you want; this size fits beautifully into my new(ish) slicone fluted pan, and into my countertop oven.

Spicy Pumpkin Cake:

1 cup pumpkin (cooked and mashed or from a can)
1/2 cup sugar
1/2 cup oil
2 eggs
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
pinch of salt
1/2 cup raisins (gonna try craisins next time!)
1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

I used my food processor for this, as I had it out to process the freshly prepped pumpkin mash...

Beat together pumpkin, oil, and sugar; add eggs one at a time

Stir together all dry ingredients, add to pumpkin mixture to combine.

Fold in raisins and walnuts.

Bake in preheated 350 degree oven until testing done. In my little tube pan, it took about 40 minutes.

Sprinkle with icing sugar.

Yum! and Happy Halloween!

Carolyn!