INGREDIENTS
2 cups
all-purpose flour
1/2 cup
brown sugar
1
and ½ tsp. baking powder
1 tsp
cinnamon
1/2 tsp
nutmeg
1/2 tsp
salt
1/4 tsp
baking soda
1 cup
canned pumpkin purée
2
eggs
1/4 cup
non-dairy milk (or cow's milk)
1/4 cup
butter, softened to room temperature
1/4 cup
butter, melted
1/2 cup
white sugar
1 tbsp
cinnamon