Mix all in large mixer speed 1, for 2 minutes
- 4 Cups Roasted Pumpkin/winter squash puree
- 1.5 Cup Brown Sugar
- 1.5 cups olive oil
- 6 oz Lager
- 16 ea eggs
- 1 tsp vanilla extract
- 3 cups GF Flour
- 1.5 tsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp baking soda
- .5 tsp salt
Garnish tops with pumpkin seeds before baking–
Bake 375 for 30 – 40 Minutes Enjoy!
