Ingredients:

  • 1 cup (245g) canned pumpkin puree
  • 2 large (100g) eggs
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (112g) almond flour
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract until the mixture is smooth.
  3. Sift in the almond flour, baking powder, cinnamon, ginger, cloves, and salt.
  4. Stir gently with a spatula until just combined, avoiding over-mixing to maintain a light texture.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 30 minutes until the edges pull slightly away from the sides and a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let the bake rest in the pan for at least 15 minutes to allow the internal structure to set.