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| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- ¼ cups Butter
- 1 cup Sugar
- Cinnamon, To Taste
- Nutmeg, To Taste
- 2 cups Canned Pumpkin
- 1 cup Milk
- ⅓ cups Flour
- 2 whole Eggs, Slightly Beaten
- ¼ teaspoons Salt
- ¼ teaspoons Baking Soda
- ¼ teaspoons Pure Vanilla Extract
Preparation Instructions
Preheat oven to 425F.
Melt butter in a 9×11 dish, set aside.
Mix 1/3C of the sugar and cinnamon together, set aside (this will be your topping, so add as much cinnamon as you want! you can also throw in a little nutmeg here.).
Beat all other ingredients until fluffy (a minute or so).
Pour batter into buttered dish.
Weave a knife around the top to distribute the butter (it will pool at the edges when you pour the batter in).
Sprinkle with reserved cinnamon/sugar.
Bake 45 minutes or until set (do the “wiggle” test!!)
Serve warm!!
