INGREDIENTS
3 cups
whole wheat pastry flour
2 tbsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
2 tsp
cinnamon
1 1/2 tsp
ground ginger
1 tsp
nutmeg
4
eggs
2 1/2 cups
coconut milk, at room temperature
15 oz
canned (or fresh) pumpkin puree
1/2 cup
brown sugar
1/2 cup
coconut oil, melted and cooled
1 tsp
pure vanilla extract
Pure maple syrup