INGREDIENTS
1/2 tsp
Ginger, ground
3/4 cup
Pumpkin puree
3/4 cup
Almond milk, unsweetened
1
Egg
2 tbsp
Maple syrup
2 tsp
Baking powder
1 tsp
Cinnamon
1/4 tsp
Cloves, ground
1/2 tsp
Nutmeg
1/2 tsp
Salt
1 tsp
Vanilla
1 cup
Whole wheat pastry flour
1 tbsp
Coconut oil