Ingredients:
210 g |
Authentic Foods Steve’s GF Cake Flour |
2 tsp |
Baking Powder |
1 tsp |
Baking Soda |
1 tsp |
Salt |
1 1/2 tsp |
Ground Cinnamon |
1 1/2 tsp |
Pumpkin Pie Spice |
1 tsp |
Cocoa Powder |
180 g |
Neutral Oil (i.e. Light Olive Oil, Canola Oil, Avocado Oil, etc.) |
4 |
Large Eggs |
200 g |
Brown Sugar |
100 g |
Granulated Sugar |
15 oz (1 can) |
Pumpkin Puree |
1/2 tsp |
Authentic Foods Vanilla Powder |
180 g |
Chocolate Chips (Optional) |
Directions:
- Pre-heat your oven to 350F.
- In a bowl, blend Steve’s GF Cake Flour Blend, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, Authentic Foods Vanilla Powder and cocoa powder.
- In a separate bowl, whisk the eggs and sugar together, followed by the pumpkin puree then the oil.
- Fold the dry ingredients into the wet ingredients, then give a quick mix to blend in any remaining lumps. Then fold in the chocolate chips if you want to add them.
- Scoop into small bundt cake pans, large muffin pans (we used Wilton Jack O’Lantern Pan). Bake for 20-25 minutes at 350F or until the center of the cake springs back when pressed.
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