Gluten Free Mini Pumpkin Cakes
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Fall is here now so that means lots of warm autumn flavors and ingredients like pumpkin, apples and sweet potatoes. While it is still pretty warm here in south Florida, it is October and I am ready to make some fall recipes.

Pumpkin has many nutritional benefits and adding pureed unsweetened pumpkin to baked goods not only adds a different flavor but also adds vitamin A and dietary fiber, both things that are often lacking in desserts. And not to mention the calories added from the pumpkinare relatively low.

A few years ago I made a gluten free pumpkin cake for Thanksgiving dessert and it was moist, pumpkiny and delicious (the recipe can be found here: Pumpkin Cake). However, I wanted to alter the ingredients slightly to my liking and put the batter in a muffin tin so I can have perfectly portioned mini cakes, instead of having to slice a cake. I did add some chocolate chips to make it more dessert like but if you prefer more of a muffin appropriate for breakfast, you can leave those out.

Mini Pumpkin Cakes

Makes 12 cupcakes/muffins

1 Cup Unsweetened Canned Pure Pumpkin Puree
2 Cups Almond flour
3 Eggs
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Unpacked Brown Sugar
1/4 Cup Honey
2 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Allspice
1 Teaspoon Ground Cinnamon
Cooking Spray
1/2 Cup Dark Chocolate Chips (optional)

Preheat oven to 350 degrees fahrenheit. Add almond flour, brown sugar, salt, baking soda and spices to a large mixing bowl and whisk together. Add eggs,pumpkin, honey, vanilla extract, and oil to a smaller mixing bowl and stir. Slowly add wet ingredients into dry ingredients, mixing until uniform. Add chocolate chips to batter and mix in if desired. Spray 12 cup muffin tin with cooking spray and fill each cup until about 3/4 full. Bake in oven for 20 min or until toothpick inserted in center comes out clean.
Mini Pumpkin Cake and Poppy

Nutrition Info (per muffin)

With Chocolate Chips
Calories: 230
Fat: 14g
Carbohydrates: 20g
Protein: 7g
Fiber: 3.3g

Without Chocolate Chips
Calories: 180
Fat: 11g
Carbohydrates: 14.5g
Protein: 6.5g
Fiber: 2.6g
pumpkin 007
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After I made the absolutely delicious Pumpkin Squares, I had some leftover canned pumpkin I wanted to use up and just add to something simple. So I decided to add it to my buckwheat cereal. Cooking buckwheat cereal is similar to cooking oats so if you have oats on hand those would work too. Depending on the type of oats you may need to adjust the cooking time and amount of water added, so keep that in mind. If you never tried buckwheat cereal or have seen it at the grocery store, I purchased my Bob’s Red Mill Buckwheat Cereal at Publix, so you don’t have to go to a fancy health food store to get it. Basically I just made the cereal and added the pumpkin and spices and then topped with skim milk and pecans. So it is super easy and adds some extra vitamin A and fiber to your morning cereal as well as some nice fall flavor.


Warm Buckwheat Cereal with Pumpkin

Serves 2


1 1/2 Cups Water

1/2 Cup Uncooked Buckwheat Cereal

1/2 Cup Pure Pumpkin Puree

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/2 Tsp Cinnamon

2 Tsp Honey

1/2 Cup Skim Milk

2 Tbs Pecans



Bring water to a boil in a medium sized pot and then add buckwheat cereal. Turn down to a simmer and cover pot. Simmer for approximately 10 minutes or until water is absorbed and buckwheat has softened.

Add pumpkin, spices and honey and mix together.

Divide into two bowls and top each with 1/4 cup skim milk and 1 tablespoon pecans.


pumpkin 008

Banana Egg Mash up 010
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Some of the best things in life are simple and this is one of those things. I make this recipe all the time. Sometimes for breakfast or sometimes for a snack… it consists of mashing up a banana and an egg in a ramekin and cooking it for about 1 minute in the microwave. That is pretty much it. The reason I like this recipe so much is because it is very easy, takes little time and the only dishes I have to wash when I am done is the ramekin and two forks. Oh and also it tastes delicious.

Bananas are a good source of potassium (great for your heart and blood pressure), contain dietary fiber (more goodness for your heart) and also contain vitamin B-6 (good for your immune system, important for nerve functioning). Eggs are a little more controversial. In the past they have gotten a bad reputation due to their high amounts of cholesterol. However, we now know that eating dietary cholesterol does not effect cholesterol levels in the blood as much as we thought it did. Saturated fat and trans fats have much more of an impact on blood cholesterol levels. That being said, eggs are a good source of protein (important for cell growth, immunity, and feeling full), it also contains vitamin D (helps your body absorb calcium, and also works in your immune, nervous and muscle systems) and vitamin B-12 (prevents a specific kind of anemia, important for proper nerve functioning).


Banana Egg Mash up


1 Small Ripe Banana

1 Large Egg

Toppings if desired such as berries and a light drizzle of pure maple syrup



Peel and break apart banana into small pieces and place in ramekin. Add egg. Mash together with a fork until batter is fairly consistent. Small chunks are ok but try and mash up all large chunks. The more ripe the banana the easier it is. Discard fork (it is contaminated with raw egg so please do not use to eat off of until washed). Place ramekin in microwave and cook on high for 1 minute or until egg mixture is solid and has an internal temperature of 160 degrees. I did use a food thermometer and mine was at 160 degrees after 1 minute. Top with berries and maple syrup if desired. And that is it!

Banana Egg Mash up 006

Banana Egg Mash up 007

Banana Egg Mash up 008

*I would like to give a special shout out to my cousin Ben and his fiancee Renee because they got me (and Bryant) beautiful new ramekins for our wedding shower last weekend, which makes my banana egg mash up look much nicer!*


Also if you want to cook the banana and egg batter like pancakes that works too…although you have to be careful because they do rip easily when trying to flip them so don’t make them too big.

Banana Egg Mash up 005