Pumpkin Cake: (gf cake recipe below)

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each ginger and cloves)
• 1/2 teaspoon salt
• 2/3 cup melted coconut oil or avocado oil
• 1 3/4 cups coconut sugar or brown sugar
• 1/2 cup almond milk or other milk of choice
• 1/2 tablespoon apple cider vinegar
• 1 (15 oz) can pumpkin puree

Maple Cream Cheese Glaze:

• 8 oz cream cheese at room temperature (can use dairy-free)
• 4–5 tablespoons maple syrup, to taste
• 3–5 tablespoons almond milk or other milk of choice, until it reaches proper consistency
• 1/2 teaspoon vanilla extract

Gluten-Free Pumpkin Cake:

• 2 cups gluten-free all purpose flour (I use King Arthur measure for measure gluten-free all-purpose flourone !important; margin:0px !important;” />)
• 1 cup superfine blanched almond flour
• 1 tablespoon baking powder
• 1 teaspoons baking soda
• 1 tablespoon pumpkin spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each ginger and cloves)
• 1/2 teaspoon salt
• 1/2 cup melted coconut oil or avocado oil
• 1 3/4 cups coconut sugar or brown sugar
• 1/3 cup almond milk or other milk of choice
• 1/2 tablespoon apple cider vinegar
• 1 (15 oz) can pumpkin puree