Ingredients
• 1½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ cup (120ml) pumpkin purée (unsweetened)
• ¼ cup (60ml) molasses (not blackstrap)
• ¼ cup (50g) brown sugar
• 2 tbsp (30ml) maple syrup or honey
• 2 tbsp (30g) melted butter or coconut oil
• ¼ cup (60ml) unsweetened almond milk (or milk of choice)
• 1 tsp vanilla extract
• Optional: ¼ cup chopped crystallized ginger or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8″ baking pan or line with parchment.
- In a bowl, whisk flour, baking soda, salt, and all spices.
- In another bowl, mix pumpkin, molasses, brown sugar, maple syrup, melted butter, milk, and vanilla until smooth.
- Gently fold wet into dry ingredients until just combined—do not overmix. Stir in optional ginger or nuts.
- Pour into pan; smooth top. Bake 30–35 min, until a toothpick comes out clean (center may seem soft—carryover cooking will firm it).
- Cool 15 min before slicing. Serve warm or at room temp—delicious plain, with Greek yogurt, or a light cream cheese glaze (2 tbsp cream cheese + 1 tbsp powdered sugar + 1 tsp milk). Keeps 4 days airtight.
PREP TIME & NUTRITION (per slice, serves 9):
Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 9 | Calories: 140 | Net Carbs: 24g | Fats: 4g | Protein: 2g