Coffee Cake - Pumpkin 

Using my own roasted pumpkin out of the freezer, this is full of good things!

Bake in:
- 9x13 pan for a full height coffee cake.
-TWO 9x9 squares for a shorter cake. Spread batter to the edges, it may be thin but it makes shorter height cake which cuts and serves cleanly on napkins.

Bake at convection bake 375* about 35-45 minutes.

Drizzle more chocolate on for a really pretty finish.
In 2 qt mixing pitcher:
1/2 c melted unsalted butter
Using immersion blender add in:
2 eggs

Measure in:
4oz brown sugar
4oz white sugar
4 oz  molasses
4 oz whole milk yogurt
4 oz whole milk
15 oz roasted pumpkin
Mix thoroughly with the immersion blender until very smooth.

Mix together:
15 oz whole wheat pastry flour
1 t baking soda
1 t baking powder
1 t salt
2 t nutmeg
2 t cinnamon
1/2 t cloves
Stir in just until mixed.

1/4 c poppy seeds
1/2 c chocolate chips
1/4 c unsweetened baking cocoa (add an extra T of yogurt or butter to accommodate this extra dryness)
add all three!

Sprinkle nuts on top
OR pumpkin seeds on top

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