INGREDIENTS
2 15 ounce cans
Pumpkin puree
4 tbsp
Maple syrup
3 cups
All-purpose flour
2 tbsp
Baking powder
2 tsp
Baking soda
1 1/2 cups
Brown rice flour
1 1/3 cups
Coconut oil or avocado oil
3 1/2 cups
Coconut sugar or brown sugar
3/4 cup
Gluten-free oat flour
2 tbsp
Pumpkin spice
1 tsp
Salt
3/4 cup
Tapioca flour
1/2 tsp
Vanilla extract
1 tbsp
Apple cider vinegar
1 1/8 cups
Almond milk or other milk
8 oz
Cream cheese