INGREDIENTS
3/4 cup
/ 180g pumpkin puree
4
eggs (large)
3/4 cup
/ 75g coconut flour
1/4 cup
/ 60g butter (unsalted, melted)
1/4 cup
/ 50g granulated sweetener
1 tsp
baking powder
1 tsp
pumpkin spice / mixed spice
1 tsp
cinnamon
1/3 cup
/ 40g chopped, roasted hazelnuts (optional)