Gluten Free Mini Pumpkin Cakes
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Mini Pumpkin Cakes

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

Ingredients
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)

Directions
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
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About carynfasko

One comment

  1. Janis mom
    October 6, 2016 at 3:02 am

    Thanks caryn❤️

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