INGREDIENTS
1/2 tsp
Ginger, ground
1 cup
Pumpkin puree
1 1/4 cups
Almond milk
1/2 cup
Maple syrup
1 1/4 cups
All-purpose flour
1 1/2 tsp
Baking powder
1/4 tsp
Baking soda
1 1/4 tsp
Cinnamon
1/8 tsp
Cloves, ground
1/4 tsp
Nutmeg
1/8 tsp
Nutmeg, ground
1/4 tsp
Salt
1 pinch
Salt
2 tsp
Vanilla
3 tbsp
Canola oil
1 cup
Cashews, raw
1/4 cup
Water