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Servings: 18
Total Cost: $3.62
Cost Per Serving: $0.20
Total Calories: 2,543
Calories/Serving: 141
| Ingredient | Volume | Mass | Cost | Calorie |
| Flour, Cake |
2 Cups |
8.00 Ounces |
$0.42 |
992 |
| Baking Soda, Generic |
1 Teaspoon |
4.80 Grams |
$0.02 |
0 |
| Ginger, Ground |
1 Teaspoon |
1.80 Grams |
$0.02 |
6 |
| Salt, Table |
1/4 Teaspoon |
1.50 Grams |
$0.00 |
0 |
| Pumpkin, Canned, Cooked |
1 Cup |
245.00 Grams |
$1.35 |
49 |
| Buttermilk |
1/4 Cup |
60.00 Grams |
$0.10 |
30 |
| Extract, Vanilla Pure |
1 Teaspoon |
4.33 Grams |
$0.21 |
12 |
| Butter, Unsalted |
4 Tablespoons |
56.00 Grams |
$0.25 |
400 |
| Brown Sugar, Packed |
1 Cup |
220.00 Grams |
$0.65 |
829 |
| Ginger, Ground |
1/4 Cup |
21.60 Grams |
$0.29 |
76 |
| Eggs, Chicken |
2/3 Cups |
95.11 Grams |
$0.32 |
148 |
| 2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon fine salt
1 cup canned pure pumpkin puree
1/4 cup reduced-fat buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature
1 packed cup light brown sugar
2 large eggs, at room temperature
1/4 cup finely chopped crystallized ginger
Confectioners' sugar, optional
Full recipe at Food Network
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