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Ingredients
US|METRIC
4 SERVINGS
- 1 1/3 cups all purpose flour (Central Milling Organic Beehive)
- 1/3 cup all purpose flour (Grist & Toll whole grain spelt flour Note:, can be substituted.)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 1/2 tsp. ground cinnamon
- 2 tsp. freshly ground nutmeg
- 1/4 tsp. ground cloves
- 1 oz. roasted butternut squash (purée from a 2-pound squash - steps under "Instructions")
- 18.5 oz. pumpkin purée (measured before removing any moisture - steps under "Instructions")
- 1 cup vegetable oil (such as safflower or sunflower Note: I use almond oil.)
- 1 cup granulated sugar (Note: If using canned pumpkin, I recommend the original amount of sugar which is 1 1/3 cups, 9 1/2 ounces/270 grams.)
- 3/4 tsp. kosher salt (Diamond)
- 3 large eggs (room temperature Note: My post about eggs and why they should be room temperature is here.)
- 1 Tbsp. granulated sugar (for topping)
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NutritionView More
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990Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories990Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat5g25% |
| Trans Fat1.5g |
| Cholesterol160mg53% |
| Sodium1180mg49% |
| Potassium420mg12% |
| Protein12g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate108g36% |
| Dietary Fiber7g28% |
| Sugars58g |
| Vitamin A430% |
| Vitamin C10% |
| Calcium20% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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