INGREDIENTS
1/2 tsp
Ginger, ground
1/2 cup
Pumpkin puree, canned
3 cups
All-purpose flour, unbleached
1 tbsp
Baking powder
1/2 tsp
Cinnamon, ground
2 tbsp
Cinnamon sugar
1 cup
Granulated sugar
1/2 tsp
Nutmeg, ground
1/2 tsp
Salt
2 cups
Whole wheat pastry flour
1 cup
Butter
1 cup
Buttermilk