Mini Whipped Pumpkin Pie Cakes
INGREDIENTS
Crust:
1 cup granola (we used Purely Elizabeth)
1T butter melted
2 tsp sugar (or a sugar substitute such as monk fruit)
1T NuttZo Chocolate Keto
Filling:
1/2 cup pumpkin purée
1 cup coconut cream
1T maple syrup
1T honey
1 tsp black strap molasses
1 tsp pumpkin spice
1/4 tsp salt
INSTRUCTIONS
Preheat oven to 350 degrees F, and place paper liners in your 8-cup muffin tin.
Mix crust ingredients until combined and spoon into muffin cups.
Bake for 10 minutes. Remove from oven and allow to cool.
Using a hand-mixer, whip filling ingredients to a mousse-like consistency.
Spoon filling over granola crust and refrigerate until ready to eat. Yum!
INGREDIENTS
Crust:
1 cup granola (we used Purely Elizabeth)
1T butter melted
2 tsp sugar (or a sugar substitute such as monk fruit)
1T NuttZo Chocolate Keto
Filling:
1/2 cup pumpkin purée
1 cup coconut cream
1T maple syrup
1T honey
1 tsp black strap molasses
1 tsp pumpkin spice
1/4 tsp salt
INSTRUCTIONS
Preheat oven to 350 degrees F, and place paper liners in your 8-cup muffin tin.
Mix crust ingredients until combined and spoon into muffin cups.
Bake for 10 minutes. Remove from oven and allow to cool.
Using a hand-mixer, whip filling ingredients to a mousse-like consistency.
Spoon filling over granola crust and refrigerate until ready to eat. Yum!
