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Ingredients

• 2 cups gluten-free flour mixture
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 tsp freshly grated nutmeg
• Pinch of salt
• 1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
• 1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
• 1 cup sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 1/4 cups canned unsweetened pumpkin puree
• 1 large apple, peeled, cored and finely chopped
• 1 cup cranberries, halved or coarsely chopped
• 1 cup pecans, coarsely chopped
• Confectioners’ sugar, for dusting or maple syrup icing

Description

I Took The Recipe From Dorie Greenspan And Made It Gluten-free And Turned One Big Bundt Into Mini-bundts. I Gave You Dorie's Recipe For The Large Bundt Cake. I Used Gluten-free…

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