INGREDIENTS
1/2 tsp
Ginger
3 tbsp
Pumpkin puree
1 1/2 cups
Non-dairy milk
1
Vegan buttery spread
1 1/2 tbsp
Baking powder
3/4 cup
Chocolate chips, dairy free
1 3/4 tsp
Cinnamon
1/3 tsp
Nutmeg
1/4 tsp
Salt
1 1/2 cups
Spelt flour
3 tbsp
Sugar
3 tbsp
Canola oil, organic