Pumpkin Cinnamon Roll Cakes – Brownie Mischief

Ingredients

• 1 cup (4 1/2 oz or 128g) all purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg (preferably freshly ground)
• 1 cup (7 oz or 200g) sugar
• 2/3 cup (4 5/8 oz or 145ml) vegetable oil or neutral oil of your choice
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (8 1/4 oz or 234g) pure pumpkin purée ((not pumpkin pie filling))
• 1/2 cup (3 1/2 oz or 100g) packed brown sugar
• 1 tablespoon all purpose flour
• 2 1/2 teaspoons ground cinnamon
• pinch fine sea salt
• 1/4 cup (2 oz or 57g) unsalted butter, melted
• 2 tablespoons (1 oz or 28g) unsalted butter, melted
• 1/2 teaspoon vanilla bean paste
• 1/2 cup (2 1/8 oz or 60g) powdered sugar
• 1/2 teaspoon meringue powder (optional)
• 2-3 tablespoons (30-45ml) whole milk