INGREDIENTS
2 tsp
Ginger, ground
1/2 cup
Pumpkin puree, canned
2
Eggs, large
1 1/4 cups
All-purpose flour
1 1/2 tsp
Baking powder
1/2 tsp
Baking soda
1/2 tsp
Cinnamon
1/4 tsp
Salt
1/2 cup
Sugar
3/4 tsp
Vanilla extract
3 tbsp
Butter, unsalted
3/4 cup
Buttermilk
1/4 cup
Crystallized ginger