Blog Archives - CINDY'S ON-LINE RECIPE BOX

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/4 cup (4 TB) unsalted butter, cold & cut into small cubes (can substitute buttery Crisco or non-dairy butter equivalent)
• 2 tsp ground cinnamon
• 1/4 tsp. salt
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup canned pumpkin
• 1/2 cup dark brown sugar ~or~ 1/4 cup brown Splenda whisked with 1 TB cornstarch
• 1/2 cup vegetable oil
• 1/2 tsp. salt
• 1/4 cup pure maple syrup ~or~ sugar-free maple syrup
• 1/4 cup milk (any kind ~ but I only use unsweetened Almond or Cashew milk, plain or vanilla)
• 1 cup powdered sugar (or 3/4 cup regular white Splenda whisked together with 1/4 cup cornstarch)
• 1-2 TB Pumpkin Spice or any Caramel flavored liquid Coffee Creamer (can be sugar-free)