The addition of spices and fresh cubed pumpkin also help to moisten the baked good, and the whole wheat flour gives them a hearty texture.
Inspired by Chocolate Covered Katie
- 1 cup whole wheat flour (can sub white flour)
- 1 tsp cinnamon
- 1/4 tsp each: nutmeg, cloves, allspice (can sub pumpkin pie spice)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup pumpkin, canned
- 1 egg
- 1/2 tsp vanilla
- 1/4 cup brown sugar
- 1 tbsp milk (can use soymilk, 1%, almond, etc.)
- 1 cup cooked, cubed pumpkin (optional, can also use cranberries or sliced apples)
Preheat the oven 350 degrees Fahrenheit. In a bowl, mix the dry ingredients with a fork. Add the pumpkin, egg, brown sugar, vanilla, and milk to the dry ingredients. Whisk to combine, until into a smooth, thick batter (think waffle-batter consistency).
Spray a 8×10 glass baking dish with nonstick spray, or rub with butter. Pour the batter into the dish, and smooth until even with the back of a spoon or spatula. Top with cubed pumpkin or cranberries, press down gently with the spatula.
Bake for 30 minutes, depending on the size of the dish.