INGREDIENTS
1/4 cup
Pumpkin puree, canned
3/4 cup
Almond milk
4
Eggs
3/4 cup
All-purpose gluten-free flour blend
3 tbsp
Granulated sugar
1/2 tsp
Rodelle organic ceylon cinnamon
2 tsp
Rodelle pumpkin spice extract
1 tsp
Rodelle vanilla extract
1/2 tsp
Salt
2 tbsp
Butter, dairy-free