Gluten-Free Flours: In this recipe I’ve used my own gluten-free flour blend that’s a mix of brown rice flour, sorghum flour, cornstarch, and tapioca starch. However, if you prefer to use a pre-made store-bought gluten-free all-purpose flour blend, you can substitute the flours with 2 1/4 cups of gluten-free flour blend. Make sure that the blend includes xanthan gum, and you use a good blend made with lighter flours such as the King Arthur Flour gluten-free multi-purpose flour, instead of heavier flours such as bean flours which will result in a denser texture.

Xanthan Gum: Xanthan gum is a replacement for gluten in gluten-free flours, and is necessary to help bind the ingredients together. If you are using a storebought gluten-free flour blend, make sure it includes xanthan gum, or if not, make sure you add it.

Sugar: I used white sugar in this recipe, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index and will not raise your blood sugar).

Cinnamon: I’ve added a bit of ground cinnamon and ground nutmeg for a fall vibe, but you can also substitute it with pumpkin pie spice if you prefer.

Baking Powder: Baking powder is necessary to help the batter rise, so make sure you add it in! If you are Celiac, make sure you use certified gluten-free baking powder.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you rather not, or don’t happen to have vanilla on hand, you can feel free to leave it out.

Pumpkin Puree: I used my homemade pumpkin puree (which is super easy to make, and is free or the additives and preservatives that come with canned pumpkin). However, if you only have access to canned pumpkin puree, it will work just as well.

Almond Milk: I love using my 5-minute homemade almond milk, but you can use other non-dairy milks such as cashew milk, rice milk, tigernut milk, oat milk or coconut milk instead. Alternatively, if you are not lactose-intolerant or vegan, feel free to use normal cow’s milk in equal quantities.

Maple Syrup: I like using maple syrup as a sweetener in addition to sugar. If you prefer, you can also use agave nectar instead. Alternatively, if you’re not vegan, feel free to swap out the maple syrup for equal amounts of honey too. If you are diabetic or insulin-resistant, I highly recommend that you use maple-flavored monkfruit syrup (a maple syrup substitute that is low glycemic index and will not raise your blood sugar as much).

Coconut Oil: I usually prefer to use refined coconut oil for baking as it has a more neutral taste compared to extra virgin coconut oil. If you don’t have coconut oil on hand, or are allergic to coconut, feel free to substitute it with equal amounts of another neutral vegetable oil.

Adapted from: Healthy Helper

This recipe was originally published in 2016, but has since been updated to include ingredient notes, process shots, and clearer instructions.