3⁄4 cups gluten-free flour (I use Bob's 1:1 GF Baking flour)
1 scoop of vegan vanilla protein powder* (optional)
1⁄4 teaspoon Ground Cloves
1⁄2 cup canned organic pumpkin
1⁄3 cup Silk Caramel Almondmilk Creamer
2 Eggs (or sub flax eggs to keep vegan)
1⁄2 cup honey roasted pecans (coarsely chopped -- for the topping)
2 tablespoons Vegan Butter (softened, for the topping)
1 teaspoon Cinnamon (for the topping)