INGREDIENTS
1/2 tsp
Ginger, ground
1 cup
Pumpkin puree, canned
4
Eggs
1/4 cup
Caramel sauce, homemade
3/8 cup
Maple syrup
1 cup
Almond flour, Superfine
1/2 tsp
Baking soda
2 tsp
Cinnamon
1/2 cup
Coconut flour
1/4 tsp
Nutmeg
3/8 cup
Palm sugar
1/2 tsp
Salt
1/3 cup
Coconut oil
1/2 cup
Pecans