INGREDIENTS
1/2 tsp
Ginger
1 3/4 cups
Pumpkin puree
3
Eggs
1 1/4 cups
Maple syrup
2 tsp
Baking soda
2 tsp
Cinnamon
1/2 tsp
Nutmeg
2 1/2 cups
Whole wheat pastry flour
1
Cinnamon and toasted pecans to top
1/2 cup
Pecans
1/2 cup
Walnut oil or melted butter