Recipe - Pumpkin Oatmeal Ring

TOPPING
One half cup Butter or margarine
melted
Three fourths cup Flour
One half cup Quick oats
One half cup Pumpkin seeds, shelled
One fourth cup Sugar

CAKE
3 cup Flour
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
One fourth teaspoon Allspice
1/8 teaspoon Cloves
2 Eggs
16 ounce Canned pumpkin
1 cup Brown sugar, packed
One half cup Syrup
maple, or maple flavor
One fourth cup Salad oil
1 cup Quick oats

Mix topping ingredients until well blended. Set aside.

Preheat oven to 350~. Grease 10 inch Bundt pan. In a large bowl, mix
flour, nest 5 ingredients, and 1 teaspoon salt.

In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown sugar,
syrup and oil until blended Stir pumpkin mixture and oats into flour
mixture just until flour is moistened. (Batter should be lumpy.)

Spoon batter into pan. Sprinkle topping evenly over batter. Bake about 1
hour and 15 minutes or until toothpick inserted in center of cake comes out
clean.
If topping starts to brown too quickly, cover loosely with foil during
last 10 minutes of baking. Cool in pan on wire rack 10 minutes; remove from
pan. Cool completely on rack.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini