1 Tablespoon Egg replacer dissolved in ¼ cup warm water
½ cup light honey
¼ cup Gigi’s Everyday Gluten-Free flour blend (Gum-Free) or your favorite all-purpose gluten-free flour blend without added gums
½ teaspoon baking powder
⅛ teaspoon salt
½ cup milk (dairy-free or dairy milk of your choice; I use unsweetened coconut milk.)
2 Tablespoons butter or dairy-free butter substitute, melted
1 teaspoon pure vanilla extract
½ cup canned or fresh pumpkin puree (not pie filling)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground mace (or nutmeg), optional