Ingredients
For the cakes:
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• ¼ cup coconut sugar or brown sugar
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• ⅓ cup pumpkin puree (unsweetened)
• 2 tbsp melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
For the filling:
• 3 oz cream cheese, softened (or dairy-free alternative)
• 1 tbsp maple syrup or honey
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Make the filling: In a small bowl, beat cream cheese, maple syrup, and vanilla until smooth. Set aside.
- Make the batter: In a large bowl, whisk together pumpkin, melted oil, egg, and vanilla.
- Add almond flour, oat flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Spoon about 1 tablespoon of batter into each muffin cup.
- Drop 1 teaspoon of cream cheese filling into the center of each.
- Top with another tablespoon of batter, covering the filling completely.
- Bake 18–22 minutes, until tops are golden and a toothpick comes out clean.
- Let cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
✨ These mini cakes are perfect for holiday brunches, dessert trays, or sharing as sweet fall treats!
💡 Make ahead: Freeze unbaked filled cups or store baked ones in the fridge—reheat gently before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 12 mini cakes , Calories : 100 , Net Carbs: 9g , Fats: 7g , Protein: 3g