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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1/4 cups Plus 1 Tablespoon White Whole Wheat Flour
- 1/4 teaspoons Baking Powder
- 1/2 teaspoons Pumpkin Pie Spice
- Pinch Of Fine Grain Sea Salt
- 3 Tablespoons Canned Pumpkin Puree
- 1 Tablespoon Coconut Sugar, Plus 1/4 Teaspoon For Topping
- 1 Tablespoon Real Maple Syrup
- 1 Tablespoon Coconut Oil, Plus More For Oiling Skillet
- 1/4 teaspoons Real Vanilla Extract
- Your Favorite Mix-ins And Toppings
Method
- Preheat toaster oven or oven to 375 degrees F and oil a 3 1/2 inch cast iron skillet.
- In a small bowl, stir together flour, baking powder, pumpkin pie spice and salt.
- Set aside.
- In a small bowl, whisk together pumpkin, 1 tablespoon coconut sugar, maple syrup, coconut oil and vanilla extract.
- Whisk well until the oil is no longer separate.
- Add flour mixture and stir just until combined (if using mix-ins, add them in here).
- Spoon batter into prepared mini-skillet smoothing batter into an even layer.
- Sprinkle top with remaining 1/4 teaspoon coconut sugar and bake at 375 degrees F for 1316 minutes until the top springs back when touched and a toothpick in the center is crumb-free.
- Allow cake to cool for at least 5 mins, sprinkle with toppings of choice, add a scoop of ice cream and grab a spoon or two.
