Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
838
Calories
22g
Protein
26g
Fat
127g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 cup ground ginger
- 1/4 cup ground cinnamon
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups buttermilk
- 1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
- 2 tablespoons pure vanilla extract
- 2 sticks (1 cup) unsalted butter
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes