Pumpkin Mini Cakes

Printable Version – Mini Pumpkin Cakes


Dry ingredients

1 cup almond flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

¼ teaspoon cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon nutmeg (I like to grate mine fresh)

Wet ingredients

2 eggs (beaten)

15 oz. pumpkin puree

2 Tablespoons grade B Maple Syrup

2 Tablespoons Molasses

6 drops Stevia

1 vanilla bean* or 1 teaspoon vanilla


Preheat oven to 400°

Using coconut oil, grease the bottoms and sides of 12 muffin “cubbies”. (Generally there are 12 muffin “cubbies in a single muffin pan.)

Place all dry ingredients in a medium bowl, mix together well and set aside. In a separate bowl, beat eggs. To eggs add remaining wet ingredients. Mix well. Add dry ingredients to wet ingredients and mix well.

Spoon batter evenly into 12 muffin “cubbies”. Place in 400° oven and bake for 30 minutes or until toothpick inserted comes out clean. (Even though these look like little muffins, do not anticipate them to have a muffin texture. They are very moist little cakes)

NOTE: I grind my own almond flour using the left over almond pulp from my homemade almond milk. After I make a batch of almond milk I put the pulp on a teflex sheet in my dehydrator and dehydrate it for 24 hours at 105°. Once dried, I just put all the pulp into a sealed container. Then when I have a bit collected I put it into the dry cup of my Vitamix and grind it into flour. It works great and is another terrific way to use your left over almond meal after making almond milk.

NOTE: I recommend using a Stainless Steal Muffin Pan. It is a much safer and healthier choice.

*If you are using a fresh vanilla bean, which is my preference, you will want to split the bean lengthwise down the center and then scrape the itty bitty vanilla seeds from inside. Save the outside and use it in an essential oil burner. (This video recommends making vanilla sugar with the left over pod. Of course I do not recommend this as I do not recommend using sugar at all.)




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