Recipe: Gluten Free Pumpkin Cakes with J

Substances:

• * 4 egg, whisked
• * 2/3 cup water
• * 1 can pumpkin
• * 1-1/2 cup jerusalem artichoke syrup
• * 1 ? cup pamela gf bread flour
• * 2 cup pamela gf cake flour
• * 1 cup oil
• * 1 tsp baking powder
• * 1 tsp salt
• * 2 tsp baking soda
• * 1 tsp cinnamon
• * 1 tsp nutmeg
• * 1 tsp allspice
• * ? cup shredded coconut

Directions:

1. Combine eggs, water, pumpkin, and oil in big bowl.
2. In a single other bowl, mix all dry formula.
3. Add the dry formula to the moist, and blend together till blended.
4. Put together muffin tins with cupcake liners. Maintain ⅔ pudgy.
5. Bake in a 350* oven for 20 minutes or till a toothpick comes out good.

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