1/2 cup dairy-free butter, softened 1/2 cup maple syrup
2 eggs (preferably local, free-range)
1 1/2 cup pumpkin puree
1/2 cup of dairy-free milk (I used almond milk) 1 1/2 cup buckwheat flour
1 1/2 tsp baking soda 1 tbsp pumpkin pie spices
1/2 cup of raisins or nuts (optional)
Coconut oil for greasing pan (or other oil)
1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk softened butter and maple syrup until it forms an even, creamy consistency.