Cinnamon Swirl Pumpkin Cake

Name: Cinnamon Swirl Pumpkin Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: International
Ingredients: Bob's Red Mill Super-Fine Natural Almond Flour; El Guapo® Whole Cinnamon (Canela Entera); O Organics Maple Syrup, Organic, 100% Pure; McCormick Gourmet™ Organic Whole Nutmeg; Signature Select Double Acting Baking Powder; O Organics Cane Sugar, Granulated, Organic; O Organics Milk, Low Fat, Organic; Talking Rain AQA Water, 9.5 pH; O Organics Sugar, Organic, Powdered; SIGNATURE SELECTS Pumpkin, 100% Pure; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

Serves 8

15 mins prep

25 mins cook

40 mins total

A delicious Cinnamon Swirl Pumpkin Cake made with gluten-free baking flour and a warm blend of spices, perfect for autumn. The cake features a rich pumpkin purée and a sweet swirl topping. Enjoy the warm flavors of cinnamon and nutmeg with this delightful dessert.

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cupalmond flour

tspcinnamon

tbspmaple syrup

tspnutmeg

tspbaking powder

cupgranulated sugar

tspmilk

tspwater

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1: Preheat oven to 350F & grease a 9 inch cake pan.

2: In a mixing bowl, whisk together the wet ingredients, then stir in the dry ingredients.

3: Spread the batter into the cake pan, top with swirl mix, and bake for 25 minutes.

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Cinnamon Swirl Pumpkin Cake

Serves 8

15 mins prep

25 mins cook

40 mins total

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