Wet:
1/2 cup natural cashew butter, just cashews and salt (or almond butter) (135g)
1/2 cup 100% pumpkin puree (120g)
2 Tbsp pure maple syrup (40g)
4 Tbsp salted grass-fed butter, melted (58g)
1 large egg, room temperature
2 tsp pure vanilla extract
Dry:
1 1/4 cup heritage white flour, spooned and leveled (175g) – I use Sunrise Flour Mill
1 cup coconut sugar (170g)
2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
Crumb topping:
2 Tbsp grass-fed butter, melted (28g)
1/3 cup heritage white flour (45g) – I use Sunrise Flour Mill
4 Tbsp coconut sugar (42g)
1/4 tsp ground cinnamon
Pinch of salt