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Rosemary Pumpkin "Cornbread"

Chelsy
  • 40 minutes
  • Serves 12

INGREDIENTS

1/2 cup

pure, canned pumpkin, unsalted

2

large eggs, at room temperature

1/4 cup

melted coconut oil

1 tbsp

pure maple syrup

1 tsp

pure vanilla extract

1/2 cup

coconut flour

2 tsp

pumpkin pie spice

1 tsp

baking soda

1/2 tsp

salt

2 tbsp

fresh rosemary, chopped