INGREDIENTS
1 1/3 tbsp
Ginger
1 15 ounce can
Pumpkin puree
2
Eggs, large
1/4 cup
Maple syrup, pure
2 1/2 cups
All-purpose flour
1 tsp
Baking powder
1/2 tsp
Baking soda
2 tsp
Cinnamon, ground
1/8 tsp
Cloves, ground
2 tsp
Kosher salt
1/2 tsp
Nutmeg
3/4 tsp
Sea salt, flaky
1 9/16 cups
Sugar
1 cup
Olive oil, extra-virgin
1
Vegetable oil spray, Nonstick
1/2 cup
Pumpkin seeds, raw
1 1/2 sticks
Butter, unsalted