Ingredients:
2 cups of all-purpose flour (good gluten free alternative: 1/2 white rice flour, 1/2 corn flour)
1 tsp of cinnamon
½ tsp of nutmeg
1/3 tsp of salt
1+1/2 tsp of baking powder
1/2 tsp of baking soda
Mix well
1¼ cup (15 oz, 1 can, 300g) pumpkin puree (canned or fresh)
2 eggs
3/4 cup (1+1/2 stick,160-180g) of softened or melted unsalted butter (NOT HOT! Or you’ll get cooked eggs 😉)
1 cup of granulated sugar
2 tbsp of dark brown sugar (or coconut sugar, or jaggery)
*Optional: 1 tsp of vanilla extract or a pinch of vanillin
Mix well
Combine flour mixture with pumpkin mixture, mix well (check the bottom)
Place in a preheated oven (350°F/180°C)
Bake till dry toothpick inserted in the center (about 60 minutes)
So soft, and perfectly moist!
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