Ingredients:

  • 1/2 cup (115g) melted coconut oil
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) white whole wheat flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
  2. In a large bowl, whisk together the melted coconut oil and sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until the mixture is uniform.
  4. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing only until no streaks of flour remain.
  6. Spread the batter evenly into the prepared pan and bake for 20–25 minutes, or until the edges pull slightly away from the pan and a toothpick comes out with a few moist crumbs.