Ingredients

The following ingredients have 4 Servings
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups coconut palm sugar (I used blonde coconut palm sugar)
  • 4 eggs
  • 1 cup canola oil
  • 15 ounces pumpkin puree (can)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour (I used white whole-wheat flour)
  • 1/2 cup coconut palm sugar (I used blonde coconut palm sugar, optional sucanat)
  • 1 teaspoon cinnamon
  • 1/3 cup coconut oil (melted, optional pure unsalted butter)

Instruction

  • Preheat oven to 350 degrees.
  • Whisk together the first 6 ingredients in a medium bowl, set aside. Add sugar, eggs, oil, pumpkin and vanilla to a large mixing bowl, beat with an electric mixer on medium speed until light. Add dry ingredients to pumpkin mixture and continue mixing just until combined.