INGREDIENTS
1/3 cup
butter
15 oz
canned pumpkin puree
1/2 cup
maple syrup
2
eggs
1 tsp
vanilla extract
1 3/4 cups
pastry flour
1 tsp
baking soda
1/4 tsp
salt
1 1/2 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
ground ginger
1/2 tsp
allspice
1/2 cup
powdered sugar
1 tbsp
maple syrup
1 tbsp
butter
1 tbsp
almond milk