2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup white sugar
1/2 cup buttermilk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup butter
1 cup orange juice
1 cup pumpkin puree
2 eggs, beaten
1 cup rolled oats
1 tablespoon butter or margarine
1 cup milk
1 (14 ounce) can pumpkin seeds (optional)
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (11 ounce) squares pan or Bundt pan.
Sift together the flour, baking powder, baking soda and sugar. Set aside.
In a large bowl, cream together the butter, orange juice and pumpkin. Beat in the flour mixture and egg and mix well. Stir together the sugar, pumpkin mixture and oats. Mix together and set aside 2 cups of the pumpkin mixture.
In a separate bowl, mix together the pumpkin puree, eggs, oats, pecans and pumpkin. Mix over low heat until just blended. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting and using for a variety of uses.
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