Fall Harvest Pumpkin Spice Brownies

Ingredients:

• 1 cup of spelt or GF flour (GF: gluten-free)
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup honey or maple syrup (or you could use coconut sugar/sucanat)
• 1 cup canned pumpkin purree (I like Trader Joes Organic Pumpkin)
• 2 tbsp fat-free milk (or almond milk)
• 1/4 cup (1/2 stick) butter, melted (or melted coconut oil)
• 1 teaspoon vanilla extract

OPTIONAL ADD-IN'S:  Top with white chocolate chips or mix in some Enjoy Life Soy-Free Chocolate chips for a touch of sweetness.   Drizzle honey on top after baking to add a little extra sweetness.  

Directions:

1. Preheat oven to 325F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
2. In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, honey/maple, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
3. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

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