Ingredients:

  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup unsweetened almond milk (or milk of choice)
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup all-purpose flour (or a gluten-free flour blend)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Prepare the baking pan by greasing it lightly or lining with parchment paper.
  3. In a mixing bowl, whisk together pumpkin puree, almond milk, coconut sugar, melted coconut oil, eggs, and vanilla until smooth.
  4. In a separate bowl, combine all dry ingredients: baking soda, baking powder, spices, salt, and flour.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared baking pan, spreading evenly.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.