1cupKing Arthur measure for measure all-purpose gluten-free flourusing a different gluten-free flour blend can affect the results. You can also use regular all-purpose flour if gluten is not a concern.
½teaspoonpumpkin pie spice
¾cupcoconut sugar*see notes for sweetener swaps
¼cuppure maple syrup
15ozcan pumpkin purée
Powdered sugarfor dusting (optional)
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil, dust with a little extra flour and set aside.
In a large bowl, whisk together flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
In a separate bowl, whisk together melted butter, coconut sugar, maple syrup, kefir, eggs, pumpkin and vanilla.
Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Bake 35-40 minutes or until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean.
Set aside to let cool then cut into squares and dust with powdered sugar, or top with whipped cream or frosting.
*You can swap the coconut sugar maple syrup blend with 1 cup of regular sugar or brown sugar, if desired.