INGREDIENTS
1/4 tsp
Ginger, ground
1 15 ounce can
Pumpkin puree
4
Eggs
2 tsp
Baking powder
1 tsp
Baking soda
1 tsp
Cinnamon, ground
1 tsp
Cinnamon
3/4 cup
Flour
1/2 tsp
Kosher salt
2 cups
Palm sugar
1 tsp
Vanilla extract, pure
2 cups
Whole wheat flour, white
1 cup
Canola oil
1/3 cup
Coconut oil