Blog Archives - CINDY'S ON-LINE RECIPE BOX

Ingredients

• 1/2 cup pumpkin puree
• 1/4 cup (4 TB) unsalted butter, softened
• 1/4 cup white sugar ~or~ 1/4 cup regular white Splenda (NOT baking blend)
• 2 cups flour
• 1/4 cup molasses
• 2 tsp baking powder
• 1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
• 1/2 tsp salt
• 1-2 tsp. cinnamon
• 1/8 to 1/4 tsp. nutmeg AND cloves
• 1/8 to 1/4 tsp. ginger
• 1/2 cup any milk (I like unsweetened Almond or Cashew milk)