🧾 Ingredient notes
All-Purpose Flour: While I suggest using all-purpose flour as the primary choice for this recipe, feel free to explore different flour options.
Keep in mind that you might need to make quantity adjustments. For a gluten-free alternative, consider experimenting with a gluten-free flour blend.
Baking Powder & Baking Soda: I use a combination of both for a good rise and a soft final product. It’s important not to substitute one for the other.
Pumpkin Puree: You have the option to make your own from scratch or use store-bought puree.
Granulated sugar: Feel free to opt for different sugar varieties, just make sure they are vegan-friendly.
Unsweetened Plant Milk: You can use any unsweetened plant milk you like, but I find that Soy Milk works particularly well for baking.
Oil: There are several options when it comes to selecting the oil. I lean towards canola or sunflower oil for their neutral flavors, steering clear of extra virgin olive oil.
Alternatively, consider using melted coconut oil or even Vegan Butter for a flavorful twist. Just make sure they’re in their liquid form when adding them to the mix.