For a class full of kiddies we increased the recipe to:
- 2 1/2 cups all-purpose flour
- 4 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 pinch cloves
- 2 cup 1% low-fat milk ( can be any kind)
- 12 tablespoons canned pumpkin puree
- 4 tablespoons melted butter
- 2 eggs
The kids also made fruit salad to go with them. Despite my dislike of pumpkin pie, I thought these were really good.
