1/2 cup Skim milk

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1/2 tsp. lemon juice

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1 cup whole wheat pastry flour

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2 1/3 cups all-purpose flour

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1 Tbsp. baking powder

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2 tsp. baking soda

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1 tsp. salt

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1 tsp. ground cinnamon

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1 1/4 cups granulated sugar

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4 egg whites

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1 ripe, Fresh California Avocado, seeded, peeled and mashed

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1 tsp. pure vanilla extract

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2 large eggs

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2/3 cup water

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1 (15-oz.) can of unsweetened, puréed pumpkin

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1/2 cup dark chocolate chips

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1/3 cup slivered almonds

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.