INGREDIENTS
1 1/2 cups
Pumpkin puree, canned
3
Flax eggs
1 1/2 tsp
Baking powder
1/2 tsp
Cinnamon
1 3/4 cups
Gluten-free flour
1 1/2 cups
Granulated sugar
1/2 cup
Powdered sugar
2 tsp
Pumpkin pie spice
1/2 tbsp
Rice milk (plain or vanilla work)
1/2 tsp
Salt
1/2 tsp
Vanilla
1/2 tsp
Xanthan gum
1/2 cup
Canola oil