Gluten-Free Mini Pumpkin Cake
Ingredients:
Dry:
1/2 cup + 1 tbsp gluten-free all purpose flour
1/3 cup sugar
1/4 tsp baking soda
1/8 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
Wet:
1 egg
1 tbsp water
2 tbsp canola oil
5 tbsp pumpkin puree
1/8 tsp vanilla
Cream Cheese Frosting
1 tbsp softened butter
2 tbsp cream cheese
4 tbsp powdered sugar
Top with crushed pistachios
Steps:
Preheat the oven to 350°F.
Prepare baking dish. (I used a 300ml/10oz baking dish, but this recipe should also make about 3 muffins)
Add the dry ingredients in a bowl and whisk to combine. Remove 1 tablespoon of the combined dry ingredients and discard.
In another bowl combine the wet ingredients and mix well.
Add the wet ingredients to the dry ingredients and mix together until fully combined.
Bake for 35-40 minutes, or until fully cooked throughout. You make need to cover the top with foil to avoid too much browning.
Allow the cake to cool fully before topping with frosting.
Enjoy!