Adapted from mixingbowl.com magazine
1 1/4 cup flour2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt 1/4 tsp nutmeg 1/4 cup (1/2 stick) softened butter 1 3/4 cup brown sugar 1/2 cup sour cream, 1/2 cup canned pumpkin 1 tsp vanilla 1 cup boiling water 2 tablespoons butter
1) Preheat the oven to 350 degrees. Grease a 8x8X2 inch pan. I used a glass pan
2) In a medium bowl Sift together your dry ingredients:
flour, baking powder, cinnamon, ground ginger, salt and nutmeg
3) In a separate bowl cream: softened butter and 3/4 cup brown sugar
4) Then add the following and mix another 2-3 minutes until light an fluffy: sour cream, pumpkin & vanilla
5) Add the dry to the wet ingredients and mix just until it comes together. Spread into pan and smooth with spatula.
6) Sprinkle with remaining 1 cup brown sugar and 1 tsp cinnamon.
7) Mix together 2 TBS butter and 1 cup boiling water until butter is melted and pour over batter and put into oven.
8) Bake 30-40 minutes until the top springs back when lightly touched. Serve with ice cream, whipped cream, sweetened cream cheese, or mascarpone cheese.
The Baked Scientist 
Please Share...