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Ingredients
  • subheading: WET:
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 2 tablespoons maple syrup
  • ¼ cup soy milk
  • 3 tablespoons oil
  • 1 ½ teaspoons vanilla
  • 1 teaspoon apple cider vinegar
  • subheading: DRY:
  • 1 cup gluten free all purpose flour
  • 1 cup oat flour
  • ⅔ cup blanched almond flour
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ¼ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • subheading: CREAM CHEESE FROSTING:
  • 8 ounces dairy free cream cheese
  • ¼ cup vegan butter
  • 1 ½ to 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon or more, to taste
  • pinch of salt about ⅛ teaspoon
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