INGREDIENTS
3/4 cup
(180) pumpkin puree
1 tsp
Ginger, ground
2
Eggs, large
1/2 cup
Honey
1/2 tsp
Allspice, ground
1 tsp
Baking powder
1 tsp
Baking soda
4 oz
Bittersweet chocolate baking bar
2 tsp
Cinnamon, ground
1/2 tsp
Cinnamon
1 3/4 cups
Gluten free flour blend
1/2 tsp
Nutmeg, ground
1/2 tsp
Salt
2 1/2 tbsp
Turbinado sugar
1 tsp
Vanilla extract, pure
1/3 cup
Coconut oil
1
Cooking spray or oil
1 tbsp
Butter, unsalted
2/3 cup
Milk