Gluten Free Pumpkin Snack Cake recipes

Ingredients

• ¾ cup almond meal (I used Bob's Red Mill)
• ¾ cup oat flour (old fashioned oats that have been ground to a flour in a food processor or blender, certified gluten-free, if necessary)
• ½ cup coconut sugar, Swerve granular erythritol sweetener or brown sugar
• 1½ teaspoons baking powder (certified gluten-free, if necessary)
• ½ teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• 3 eggs, at room temperature
• ¼ cup vegetable or avocado oil
• ¼ cup milk, at room temperature
• 1 cup pumpkin puree
• 4 oz. cream cheese, at room temperature (I used light)
• ¼ cup plain Greek yogurt (I used nonfat)
• 1 teaspoons vanilla extract
• ¼ cup coconut sugar, Swerve Confectioners erythritol sweetener or powdered sugar

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