INGREDIENTS
8 tbsp
Pumpkin puree
240 milliliters
Dairy-free milk
160 milliliters
Maple syrup
1 1/2 tsp
Cinnamon, ground
80 g
Dark chocolate chips, dairy-free
1/2 tsp
Pumpkin spice
1
small pinch Salt
320 g
Self-raising white flour
1 tsp
Vanilla extract
2 tbsp
Apple cider vinegar
4 tbsp
Vegetable oil