Preheat oven to 350 degrees F and oil the insides of your muffin top pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill muffin top tins to the top (the dough is dense and doesn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!
(For the Frosting)
Scoop out the hardened part of the full fat coconut milk and place in a bowl.
Add the rest of the ingredients.
Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
Put into a pastry bag and decorate as you want! Or slap it on with a spoon and knife and call it good 😉
Drizzle glaze and eat right away. Or…refrigerate frosted cake, and let sit for about 20 minutes. Then glaze and eat. Glaze will harden after about 15 minutes.
The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Enjoy!
I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.
These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!