Spiced pumpkin cake

I never believed that pumpkin can be used to prepare any sweets. My mother in law once told me about pumpkin kheer she was going to make. But I really doubted how it will taste . I even told her so and said I will not eat that! But to my surprise it was really good and didn't taste like pumpkin at all. It tasted somewhat like sweet potato kheer. That was my first experience with pumpkin in sweets.
While looking for various cake and bread recipes I had come across pumpkin cake but never though of trying it until I was bored of making carrot, zucchini, banana and beetroot cakes over and and over again. So for a change bought the pumpkin and decided to try this cake. This is not very sweet and I skipped butter, white flour and sugar completely this time. Still it came out really moist and the spices added to the taste. This one is really guilt-free and can be indulged into anytime without thinking twice!

Ingredients:

1 cup quick cooking oats (grinded)

1 cup wholewheat flour

1 tablespoons baking powder

1 egg

1 cup date syrup

1 tablespoon cinnamon powder

1/2 tablespoon grated ginger

1/2 tablespoon grated nutmeg

1/4 cup dark chocolate chips

1/2 cup canola oil

Handful of raisins 

1 cup pumpkin puree (recipe below)

Recipe:

Preheat oven to 180C. In a bowl add dry ingredients- oat flour, whole wheat flour, all spices, baking powder.

In another bowl mix egg, date syrup , oil and pumpkin puree together, now gradually add dry ingredients and fold in together. Add choclate chips and raisins.Bake in preheated oven for 45-60 minutes.

To make 1 cup pumpkin puree I took around 100 grams of pumpkin and baked it with skin in oven for an hour at 180C, once it cools down just scrap the flesh with spoon and mash it well. You can blend it to get smooth consistency.