Making delicious Vegan Pumpkin Pancakes with Cinnamon Butter is straightforward. Follow these steps:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Combine Wet Ingredients: In another bowl, mix the pumpkin puree, non-dairy milk, maple syrup, oil, and vanilla extract until smooth and well combined.
3. Combine Mixtures: Gradually incorporate the wet ingredients into the dry ingredients. Stir until just combined; some lumps are okay.
4. Preheat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil if needed.
5. Cook Pancakes: Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until small bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
6. Prepare Cinnamon Butter: While the pancakes cook, combine the softened vegan butter, ground cinnamon, and maple syrup in a bowl, mixing until creamy.
7. Serve Immediately: Stack pancakes on plates and serve warm with a generous dollop of cinnamon butter on top.

Each step offers a rewarding experience, leading to fluffy pancakes that will surely please everyone at the table.