Cinnamon Swirl Pumpkin Cake | Hannah Harvesting Health

Hannah Harvesting Health

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

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Cinnamon Swirl Pumpkin Cake

Serves 815 mins prep25 mins cook

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.

0 servings

What you need

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

tsp nutmeg

Signature Select Double Acting Baking Powder

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

tsp milk

tsp water

cup powdered sugar

cup pumpkin puree

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

organic eggs

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Instructions

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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