INGREDIENTS
2 cups
gluten free 1:1 baking flour (I use Bob's Red Mill)
2 tsp
baking powder
1 tsp
salt
1/2 tsp
ground cloves
1/2 tsp
ground nutmeg
1 1/4 tsp
ground cinnamon
2/3 cup
pumpkin puree
2/3 cup
plus 2 tablespoons light brown sugar
2
large eggs
1/2 cup
plain, unsweetened almond milk
4 tbsp
melted butter, cooled (I used non-dairy Earth Balance)
1 tsp
orange juice
1/2 tsp
orange zest
2 cups
confectioners sugar, sifted
3 tbsp
plain, unsweetened almond milk
1 tbsp
orange juice
1 tsp
orange zest