INGREDIENTS
1/2 cup
Candied ginger
1 tsp
Ginger, ground
8 oz
Pumpkin puree
3/4 cup
Dairy free milk
1/4 cup
Maple syrup
2 tsp
Baking powder
1/2 tsp
Baking soda
1/4
Chocolate chips
1/2 tsp
Cinnamon
1/3 cup
Cocoa powder, unsweetened
1 cup
Flour
1/2 cup
Granulated sugar
1/4 tsp
Salt
2 tsp
Vanilla extract
1 tsp
Apple cider vinegar
1 tsp
Coconut oil
1/4 cup
Neutral vegetable oil
2 tsp
Espresso, instant
AND/OR 1/4 c white chocolate chips (I like King David brand)