I have a friend who grows pumpkins in her garden every year. This year she gave me one of them and I baked it yesterday. There is nothing like the taste of fresh pumpkin. I couldn't stop eating it while we were pureeing it in preparation for this and other recipes. Yum!
This month's All You Magazine had this recipe for Chocolate Chip Pumpkin Cake. My daughter saw it and immediately wanted to try it. I only had to make one change to make it gluten free. I used Namaste Perfect Blend flour in place of the all purpose flour called for in the recipe. It came out perfect. It was light and fluffly. It was moist and delicious. Just how a pumpkin cake should be. I hope you will give it a try.