2 cups Whole Wheat Pastry Flour
1 1⁄2 teaspoon Baking Powder
1⁄2 teaspoon Ground Ginger
1⁄4 teaspoon Ground Cloves
2 tablespoons Ground Flax
15 ounces Pure Pumpkin Puree (not pumpkin pie filling)
1⁄4 cup Coconut Oil (melted)
1⁄2 cup Chickpeas (mashed)
1⁄4 cup Vanilla Almond Milk
3 tablespoons Raw Pumpkin Seeds (to adorn the top)