I wanted to make something pumpkin before pumpkin season was over! I know American thanksgiving still hasn’t happened, but around here as soon as we’re in November I’m usually over all of the pumpkin stuff.
When I bake treats I try my best to make recipes as healthy as I can (without it tasting like cardboard) for myself and mostly so I don’t feel bad letting Poppy devour it. I used this recipe here, and just left out the brown sugar, chocolate chips, and used whole wheat flour instead.
They are delish and super moist! I doubled the recipe and baked it in a bundt pan instead of a loaf pan for the same amount of cooking time. Enjoy! Next up to make some pumpkin spice lattes.