What makes a Thursday better than the simple fact that tomorrow is Friday?! Dessert.. That’s what. Mini pumpkin spiced cakes for dessert if we’re being really specific!
These mini pumpkin cakes are grain free (if you don’t top them with the oats), low in sugar, full of healthy fats and tons of nutrients like beta carotene from the pumpkin! They’re also super easy to make, keep well (in the fridge for up to 5 days or freezer for up to 1 month) and they’re incredibly moist because of the banana and pumpkin plus they’re super versatile so you can basically add in whatever mix in’s you want and they’ll still be a hit!
WHAT YOU‘LL NEED
1 very ripe banana - mashed
1 cup unsweetened pumpkin puree (NOT pumpkin pie filling)
9 tbsp egg whites or 2 whole eggs
1/2 cup unsweetened almond milk
1 tsp vanilla extract
1/4 cup coconut sugar
1/2 cup super fine almond flour (I use Bob’s Redmill)
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground dried ginger
1/4 tsp cardamom
1 tsp baking soda
1/2 tsp baking powder
1/4 cup sugar free, dairy free chocolate chips
1/8 cup rolled oats
Preheat oven to 350F and lightly spray 12 muffin tins with avocado oil.
In a large bowl mix together all wet ingredients until well combined.
Add coconut sugar to wet ingredients and mix.
Add all dry ingredients to wet ingredients and mix thoroughly - batter should be thick but still mixable, if it is too thick add more almond milk until the consistency is just pourable.
Divide batter into 12 muffin tins, press batter down to form dense cakes, top with toppings of choice - I did sugar free, dairy free dark chocolate chips and rolled oats.
Bake for 35-40 minutes or until golden brown and a toothpick inserted comes out clean.
*Makes 12 mini cakes - store in the fridge for up to 5 days*
xo - LU