Fall is here & that means… PUMPKIN EVERYTHING! (Am I right?) There’s nothing like baking some seasonal recipes to get you in the spirit of fall!
This recipe is SO easy, healthy, & delicious!… and I promise your friends and family won’t even be able to tell the difference 😉
It’s vegan/plant-based and packed full of fiber, protein, and healthy fats.
INGREDIENTS USED:
Flax Egg:
1 TBSP grout flaxseeds
2.5 TBSP water
Wet Ingredients:
-15 oz (1 can) canned pumpkin puree
-1 cup coconut palm sugar (you can use brown sugar… you also can substitute 3/4 cup instead of 1 cup if wanting less sugar without compromising flavor/consistency)
-1/2 cup coconut oil
-1/4 cup non-dairy milk (I used unsweetened vanilla almond milk)
Dry Ingredients:
-1 3/4 cup whole wheat flour (you can substitute GF all-purpose flour to make this recipe GF!)
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-2 tsp pumpkin pie spice
Toppings:
-Whatever you want! 🙂 (I use pecans & chocolate chips)
DIRECTIONS:
-Bake at 350F for 65 mins (60-70 mins depending on your oven)
-Try not to eat it all in one setting
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(Recipe adapted from