Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• ½ cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• Optional: Cream cheese swirl or dusting of powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Divide batter evenly among the muffin cups (about ¾ full).
- Optional: For a cream cheese swirl, drop small spoonfuls of sweetened cream cheese on top and gently swirl with a toothpick.
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar or serve plain!
💡 These mini cakes are freezer-friendly—great for holiday meal prep or gifting!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 12 mini cakes , Calories : 90 , Net Carbs: 9g , Fats: 6g , Protein: 2g