- 2 cups all purpose flour
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 2 large eggs (at room temperature)
- 1/2 cup whole milk
- 1 cup pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1/4 cup orange juice
- 2 teaspoons orange zest
- butter (for the pan)
- maple syrup (for serving)
|Calories440Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Patti a year ago
These are amazing yummy!!! Family loved them....
Crystal V-E a year ago
Great! I used almond milk and fresh lemon juice, no zest, instead. I had all spice instead of pumpkin spice. I also sprinkled in ground cloves and ground cinnamon. I halved the recipe and still have leftover batter for tomorrow!
Smith a year ago
This receipe turned out great! it was like a mix between pumpkin bread and a ginger snap cookie, it was delicious! Since I cannot have dairy or gluten I used rice flower, and Lando Lakes lactose free clarified butter.....I also had to cook and mix slightly different than the reciepe called for. I also added another 2 tbl spoons of orange zest. My family absolutly enjoyed these. We will be making these again!
Anina T. 3 years ago
AMAZING!!! The only confusing thing was that the ingredients on yummly were different due to updates.
Mike R. 3 years ago
Fluffy with the perfect amount of spice. Paired with fresh peaches cooked down and homemade whipcream. Perfect weekend breakfast that will be repeated all fall.
thenjiwe z. 4 years ago
The original recipe is very good according to family members, but too spicey for me, so I modified it and left out nutmeg, cloves and sugar and used half the salt. it still taste great. I love it.