INGREDIENTS
1/2 cup
Pumpkin puree
2
Eggs
2 tbsp
Coconut milk
2 tbsp
Maple syrup, pure
1 1/2 tsp
Baking powder
1/4 tsp
Baking soda
1/2 tsp
Cinnamon
1/4 tsp
Cream of tartar
1 cup
Powdered sugar
1/4 tsp
Salt
2/3 cup
Sugar
1/2 tsp
Vanilla
1/2 cup
Butter, unsalted
1/2 cup
Milk
1 1/2 cups
Bob's red mill 1 to 1 gluten free baking flour