Fall is here and pumpkins are everywhere!
Pumpkin pie is something you either have a taste for or not. I remember the first time I tried it, I was unpleasantly surprised! I tried it a few more times, different recipes and came the same conclusion……no thanks!
This year I decided to make my own version of pumpkin desserts. The problem for me, is that I thought pumpkin tasted bland. That’s why people spice them up and too often add too much sugar. So I researched a bunch of recipes and came up with my own, mixing gluten-free flours and using spices I liked and keeping my sweetener of choice (real Maple syrup) to a minimum. Knowing this was purely experimental, I proceeded full speed ahead accepting what ever happened. Surprisingly to me, they turned out great and were a huge hit!
I always get a kick out of people’s reactions when I tell them they’re gluten-free!
1/2 cup of Pumpkin purée (homemade or canned)
4 large Eggs
1/3 cup Maple Syrup
2/3 cup Yogurt
2 tbsp Butter (very soft)
1/4 cup plus 2 tablespoons of Coconut flour
1/4 cup Almond flour
2 tbsp Oat-Bran
1/2 cup Pecans, rough chop
1/4 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon of Ginger, I used fresh
1/4 cup Pecans, chopped
1 tbsp Palm Sugar
*I used a food processor
In a bowl, combine wet ingredients
In another bowl blend together the dry ingredients
Add the wet ingredients to the dry and blend well
Let the batter sit for 5 minutes to allow the Coconut flour to absorb the moisture
Grease a mini muffin tin and add batter by spoonfuls
Sprinkle topping on muffins
Preheat your oven to 350°F
Bake the minis for about 20 minutes
*makes 24 delicious minis