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3/4 cup whole-wheat pastry flour
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3/4 cup unsweetened cocoa powder (not Dutch-process)
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon pumpkin pie spice
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1 15-ounce can unsweetened pumpkin puree
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3/4 cup dark brown sugar packed
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1 large egg at room temperature
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1 large egg white at room temperature
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1 tablespoon vanilla extract
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1/2 cup packed confectioners' sugar
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1 tablespoon nonfat buttermilk
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2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)
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Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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