INGREDIENTS
3/4 cup
Pumpkin puree, canned
1 cup
Almond milk, unsweetened
2
Eggs
3 tbsp
Maple syrup, pure
2 1/2 cups
Almond flour
1 tsp
Baking powder
1 tsp
Baking soda
1/2 tsp
Cinnamon, organic
1/4 tsp
Nutmeg, organic
1/2 tsp
Salt
1 1/2 tsp
Vanilla extract
1 1/2 tsp
Apple cider vinegar
2 tbsp
Butter