1 cup canned pumpkin
1/2 cup egg whites
1/4 tsp baking soda
1 1/2 cups almond flour
3/4 tsp nutmeg
1 tsp cinnamon
Pinch kosher salt
2/3 cup unsweetened almond milk
Add almond flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl. Mix thoroughly.
Whisk egg whites until soft peaks form. Fold eggs into flour mixture. Stir in pumpkin and almond milk to reach pourable consistency, about ½ to 2/3 cups.
