INGREDIENTS
2 larges
eggs
1 1/2 cups
buttermilk
1 cup
pumpkin purée
50 gs
sugar
3 Tbsps
butter
1
" piece ginger
1 tsp
vanilla extract
313 gs
flour
2 1/2 tsps
ground cinnamon
2 tsps
baking powder
3/4 tsp
baking soda
1 1/2 tsps
diamond crystal
1/2 cup
butter
4 Tbsps
maple syrup
1/2 tsp
diamond crystal or
1 cup
pecans
1 serving
vegetable oil