Spice Blend (Makes 1 cup—store extra!):

• 6 tablespoons (42 g) ground cinnamon
• 2 tablespoons (14 g) ground ginger
• 2 tablespoons (14 g) turmeric
• 1 tablespoon (7 g) nutmeg
• 1 tablespoon (6 g) ground cardamom
• 1 teaspoon (2 g) ground cloves
• 1 teaspoon (2 g) allspice
• 1 teaspoon (2 g) black pepper

Wet Ingredients Base:

• ½ cup (115 g) unsalted butter, melted (grass-fed optional)
• ¾ cup (150 g) brown sugar sweetener (monk fruit or erythritol blend)
• 4 eggs
• 1 cup (245 g) unsweetened pumpkin purée*
• 3 teaspoons (15 ml) banana extract (not artificial)
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 ml) apple cider vinegar

Dry Mix:

• 2 cups (192 g) almond flour
• ½ cup (60 g) golden flaxseed meal, finely ground
• 3 tablespoons (24 g) psyllium husk, finely ground
• ¼ cup (30 g) coconut flour
• 1 tablespoon (15 g) double acting baking powder (zero carb)
• 1 tablespoon (7 g) anti-inflammatory pumpkin pie spice blend (from above)

Optional Add-ins:

• ½ cup (60 g) walnut pieces**
• 1 ripe banana, sliced in half lengthwise for topping (optional)
• ¼ cup (30 g) of whole walnuts for topping (optional)
• 2 tablespoons (25 g) brown sugar sweetener for topping (optional)

*If unavailable, substitute with baked butternut squash. Do NOT use sweetened pumpkin pie filling—it defeats the entire anti-inflammatory purpose.

**Fold into batter and/or sprinkle on top. Pecans also work well.