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Photo: Teresa Sabga
Active Time:10 minsTotal Time:45 minsServings:12Jump to Nutrition Facts
Active Time:10 minsTotal Time:45 minsServings:12
Active Time:10 mins
Active Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cuppumpkin puree¼cupmaple syrup½cupunsweetened applesauce¼cupgluten free 1:1 baking flour (such as Bob’s Red Mill)½cupunsweetened cocoa powder¼teaspoonpumpkin spice½teaspoonbaking soda½teaspoonsalt¼cupchopped dark chocolate chunks
Cook Mode(Keep screen awake)
Ingredients
¾cuppumpkin puree
¼cupmaple syrup
½cupunsweetened applesauce
¼cupgluten free 1:1 baking flour (such as Bob’s Red Mill)
½cupunsweetened cocoa powder
¼teaspoonpumpkin spice
½teaspoonbaking soda
½teaspoonsalt
¼cupchopped dark chocolate chunks
DirectionsPreheat the oven to 350°.In a small bowl, combine the gluten free 1:1 baking flour, unsweetened cocoa powder, pumpkin spice, baking soda and salt with a whisk.In a medium bowl, mix together the pumpkin puree, maple syrup and applesauce.Combine the dry ingredients with the wet ingredients from step 3 until the batter is smooth.Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray.Sprinkle the dark chocolate chunks over the top of the batter.Bake for 20 minutes, or until an inserted toothpick comes out with a few crumbs on it. If the toothpick is clean, it’s overcooked!Cool for 15 minutes before slicing. Enjoy!Originally appeared: Cooking Light
Directions
Preheat the oven to 350°.In a small bowl, combine the gluten free 1:1 baking flour, unsweetened cocoa powder, pumpkin spice, baking soda and salt with a whisk.In a medium bowl, mix together the pumpkin puree, maple syrup and applesauce.Combine the dry ingredients with the wet ingredients from step 3 until the batter is smooth.Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray.Sprinkle the dark chocolate chunks over the top of the batter.Bake for 20 minutes, or until an inserted toothpick comes out with a few crumbs on it. If the toothpick is clean, it’s overcooked!Cool for 15 minutes before slicing. Enjoy!
Preheat the oven to 350°.
In a small bowl, combine the gluten free 1:1 baking flour, unsweetened cocoa powder, pumpkin spice, baking soda and salt with a whisk.
In a medium bowl, mix together the pumpkin puree, maple syrup and applesauce.
Combine the dry ingredients with the wet ingredients from step 3 until the batter is smooth.
Pour the batter into an 8-inch square glass or metal baking pan coated with cooking spray.
Sprinkle the dark chocolate chunks over the top of the batter.
Bake for 20 minutes, or until an inserted toothpick comes out with a few crumbs on it. If the toothpick is clean, it’s overcooked!
Cool for 15 minutes before slicing. Enjoy!
Originally appeared: Cooking Light
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Nutrition Facts(per serving)70Calories3gFat14gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
