Table of Contents
1 cup coconut sugar (or maple sugar, organic cane sugar, etc.) Preheat oven to 350 degrees F. Grease an 8×8 baking dish. In a large bowl, cream together eggs, sugar, and vanilla extract using a handheld mixer or standing mixer. Once the mixture becomes more pale in color, add the oil and pumpkin puree and mix together until combined.
In a large bowl, cream together eggs, sugar, and vanilla extract using a handheld mixer or standing mixer. Once the mixture becomes more pale in color, add the oil and pumpkin puree and mix together until combined. Next add the gluten free flour, 1/4 cup a time, and use a spatula to folder in until no flour remains.
Lastly, add the baking powder, soda, pumpkin pie spice and salt; until completely combined. Pour mixture into the greased baking dish and place in the oven to bake for 35-40 minutes, until a toothpick comes out clean from the middle.
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