INGREDIENTS
1 cup
pumpkin puree
53 g
Pumpkin puree
3
Eggs, large
3/4 cup
Coconut milk
3 g
Maple syrup
2 1/2 g
Rodelle vanilla bean paste
1 3/4 g
Baking powder
2 g
Baking soda
170 g
Banana flour
2 g
Cinnamon, ground
285 g
Coconut sugar
1/2 g
Nutmeg, ground
1
Pumpkin spice
5 g
Rodelle reserve vanilla extract
2 1/2 g
Salt
6 g
Pecans, ground
1
Pecans, roasted