INGREDIENTS
1/4 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
4
Eggs
2 cups
All purpose flour
1/4 tsp
Allspice
2 tsp
Baking powder
2 tsp
Baking soda
2 tsp
Cinnamon, ground
1 1/2 cups
Coconut sugar
1/8 tsp
Nutmeg
1/2 tsp
Salt
2 tsp
Vanilla extract
2/3 cup
Whole wheat flour, white
1/2 cup
Coconut oil
2/3 cup
Greek yogurt
1/3 cup
Milk