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!
I made this with the thought of drizzling it over some pumpkin doughnuts I made (recipe coming tomorrow!). After I made it though, I thought of a kazillion different things it would be great on. Hence…it’s getting it’s own post 🙂
And…it’s only 4 ingredients. Paleo, no added refined sugar, nut free, dairy free, and vegan. BUT…it’s delicious and you’ll want to put it on everything haha.Ingredients
2 Tablespoons Coconut Oil
1 Tablespoon Pure Maple Syrup
1 Tablespoon Organic Pumpkin Puree
1 Tablespoon No Sugar Added Sun Butter (if you don’t have to worry about nut allergies, you could substitute any creamy nut butter)
What to do…
Combine all these ingredients and either microwave or heat over the cook top until all melted and combined to a creamy texture. Let it cool a little before you drizzle over whatever you are drizzling it over (doughnuts, cupcakes, banana ice cream, yogurt, oatmeal…the possibilities are endless) or dip fruit into it! It will harden after a few minutes.
Tis the season, no? I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.
I will say that these fall into the category of totally yummy, but…healthy 😉 I want to make the distinction, because I do love myself a decadent dessert!! This is not that. However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!
They are nut free, gluten free, and dairy free. So, once again…safe to take to preschool or daycare!Ingredients (Makes 12)
1/2 cup coconut flour
2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
2 Tablespoons Pure Maple Syrup
1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
1/8 teaspoon pumpkin spice
2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))
What to do
Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour. You can eat them right away, but they are much better once they’ve firmed up!
And, because sharing is caring… We brought a few over to my parents house. Maya was a little excited 🙂
This is an amazing, rich and silky chocolate pudding inspired by Elanaspantry.com. Yes it has pumpkin in it, but no it did not taste like pumpkin! So if you are looking for a pumpkin flavored pudding this is not it. But a great way to add some pumpkin to a dessert.
The original recipe called for raw egg, which I’m not a fan of, so I’ve modified the recipe to allow for cooking the egg.
Wonderful golden cheesy muffins with pumpkin, cornmeal and cheddar! Not paleo, but gluten free and perfect with soup or chili for a cold fall night!
1 cup pumpkin puree
3 Tbsp whole milk yogurt or coconut milk
1/2 cup butter, melted
2 Tbsp minced shallot
11/2 cups gluten free flour (or wheat flour if you’re not making this GF)
1/2 cup cornmeal
1 1/2 tsps. baking powder
1/2 tsp turmeric (optional – it’s not enough to add flavor, but it does add beautiful golden color and turmeric is good for you!)
1 tsp chopped fresh thyme
dash salt and pepper
1 1/2 cups shredded cheddar cheese, divided
2 Tbsp pumpkin seeds
Preheat oven to 400° F. Lightly grease a 12-cup muffin tin or line with paper liners.
In a bowl, whisk together pumpkin, yogurt, eggs, butter and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, salt and pepper. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup cheese.
Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds.
Bake until a toothpick inserted into the center comes out clean and muffins are golden, 15 to 20 minutes. Let cool in the tin 10 minutes before cooling on a wire rack. Best served warm.