Ingredients 3/4 cup canned pumpkin puree

1/3 cup plus 1 tablespoon buttermilk

2 1/2 cups all-purpose flour

2 tablespoons baking powder

3 tablespoons chopped fresh sage leaves

2 teaspoons granulated sugar

1 teaspoon kosher salt

8 tablespoons Kerrygold

Unsalted Butter

Flaky sea salt, for topping