Pumpkin-Ginger Crumb Cake

• 2 1/2 cups all-purpose flour
• 1 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup cold Land O Lakes Butter
• 1/2 cup chopped walnuts
• 2 teaspoons baking powder
• 2 teaspoons freshly grated gingerroot*
• 1/2 teaspoon baking soda
• 1 cup mashed cooked pumpkin**
• 1/2 cup milk
• 2 Land O Lakes Eggs

1. Heat oven to 350F.
2. Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in bowl; cut in butter until mixture resembles coarse crumbs.
3. Reserve 1 cup crumbs; stir in walnuts.
4. Set aside for topping.
5. Add baking powder, gingerroot and baking soda to remaining crumb mixture in bowl; mix lightly.
6. Add pumpkin, milk and eggs.
7. Beat at medium speed until well mixed.
8. Pour batter into greased 13x9-inch baking pan.
9. Sprinkle with walnut-crumb mixture.
10. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
11. *Substitute 1/2 teaspoon ground ginger.
12. **Substitute canned pumpkin.

flour, brown sugar, sugar, ground cinnamon, ground nutmeg, salt, cold, walnuts, baking powder, gingerroot, baking soda, mashed cooked pumpkin, milk, eggs

Taken from www.landolakes.com/recipe/394/pumpkin-ginger-crumb-cake (may not work)