I know no one needs to be changing recipes from this famed LA restaurant, but I toned the oil and sugar down juuusssttt a tad and still felt this was delicious, moist, and sweet. I also halved the chocolate, as we use this for a breakfast option, opposed to straight up cake… not that I am opposed to the latter.

I put canned pumpkin on the grocery list for the sake of convenience. If you prefer to roast your own squash, make that adjustment.