Crumble Top Pumpkin Gingerbread - cooking recipe

Ingredients

2 c. all-purpose flour
1 c. whole wheat flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 c. sugar
3/4 c. butter or margarine
2 large eggs
1 can canned pumpkin (1 lb.)
1/2 c. light molasses
1/4 c. milk
1 1/2 tsp. baking soda
whipped cream (optional)

Preparation

In a large bowl, stir together flour, whole wheat four, sugar, cinnamon, ginger and nutmeg.
With a pastry blender or fork, cut until it resembles coarse meal.
Set aside 2/3 cup.