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- 2 1/2 cups all purpose flour (can be half white whole wheat)
- 4 teaspoons baking powder
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 cup brown sugar, packed
- 1 cup canned pure pumpkin puree
- 2 1/4 cups low-fat buttermilk (or more to make a pourable batter)
- 4 eggs, separated
- 1 tsp. pure vanilla extract
- 1/4 cup canola oil
View Full Recipe at My Kitchen Adventures
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