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Serves: 1
¼ cup whole wheat pastry flour (could sub all-purpose)
½ tsp. pumpkin pie spice
⅛ tsp. baking powder
pinch salt
2 tbsp. maple syrup
2 tbsp. unflavored soy or almond milk
1½ tbsp. canned pumpkin puree
1 tbsp. coconut oil (or whatever baking oil you've got on hand)
1-2 tbsp. vegan chocolate chips
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1st Keep
 Clawdia
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