INGREDIENTS
1/2 tsp
Ginger, dried
6 tbsp
Pumpkin puree, canned
1
Egg
1 cup
Vanilla almond milk, unsweetened
1 1/4 cups
All-purpose flour
2 tsp
Baking powder
1 tsp
Baking soda
1/2 tsp
Cinnamon
1 pinch
Clove, ground
1/2 tsp
Nutmeg
1/2 tsp
Salt
2 tbsp
Sugar
2 tbsp
Canola oil or melted unsalted butter