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Ingredients
- 1/2 cup vegetable or canola oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin purée – not pie filling
- 1/2 to 1 tsp salt (see note above)
- 1 1/2 tsp baking powder (see note above)
- 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 8 oz (1 3/4 cup + 2 tbsp) all-purpose flour
- For the cinnamon-sugar topping:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
View Full Recipe at The Ginger Cook
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 1590 | |
| Calories from Fat 133 | 8% |
| Total Fat 14.82g | 19% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 3840mg | 160% |
| Potassium 247mg | 7% |
| Total Carbs 358.93g | 96% |
| Dietary Fiber 5.2g | 17% |
| Sugars 351.03g | 234% |
| Protein 18.99g | 30% |
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