Mini Pumpkin Skillet Cake

• 1/4 cups Plus 1 Tablespoon White Whole Wheat Flour
• 1/4 teaspoons Baking Powder
• 1/2 teaspoons Pumpkin Pie Spice
• Pinch Of Fine Grain Sea Salt
• 3 Tablespoons Canned Pumpkin Puree
• 1 Tablespoon Coconut Sugar, Plus 1/4 Teaspoon For Topping
• 1 Tablespoon Real Maple Syrup
• 1 Tablespoon Coconut Oil, Plus More For Oiling Skillet
• 1/4 teaspoons Real Vanilla Extract
• Your Favorite Mix-ins And Toppings

1. Preheat toaster oven or oven to 375 degrees F and oil a 3 1/2 inch cast iron skillet.
2. In a small bowl, stir together flour, baking powder, pumpkin pie spice and salt.
3. Set aside.
4. In a small bowl, whisk together pumpkin, 1 tablespoon coconut sugar, maple syrup, coconut oil and vanilla extract.
5. Whisk well until the oil is no longer separate.
6. Add flour mixture and stir just until combined (if using mix-ins, add them in here).
7. Spoon batter into prepared mini-skillet smoothing batter into an even layer.
8. Sprinkle top with remaining 1/4 teaspoon coconut sugar and bake at 375 degrees F for 1316 minutes until the top springs back when touched and a toothpick in the center is crumb-free.
9. Allow cake to cool for at least 5 mins, sprinkle with toppings of choice, add a scoop of ice cream and grab a spoon or two.

flour, baking powder, pie spice, salt, coconut sugar, maple syrup, coconut oil, vanilla, favorite mix

Taken from tastykitchen.com/recipes/desserts/mini-pumpkin-skillet-cake/ (may not work)