18. December 2013 by swissfitchick
Guys…I’m sorry. I am bombarding you with recipes this week, but I HAVE to share this one – it’s the best pumpkin creation I made so far. It’s inspired by the Pumpkin Cornbread from Heather, which I baked mutliple times – here, I made a few twists to make it more fudgey and moist (SORRY – I know we all hate that word) like CAKE and it was my daily dessert since last Saturday!
80g Peanut Flour (can sub for almond flour too)
50g Almond Flour
20g Coconut Flour
1 tsp baking powder
1 tbsp cinnamon
dash of seasalt
1 tbsp ground vanilla
200g pumpkin puree
2 tbsp cottage cheese (curd)
1/2 dl fullfat coconut milk
1 tbsp coconut oil melted
1 tbsp honey (or sweetened of choice)
2 tbsp powdered stevia (or sweetener of choice)
3 tbsp chocolate chips
Preheat oven to 200°C.
Mix all dry ingredients together.
Mix all the wet ingredients together and mash until smooth.
Mix dry and wet ingredients together.
Stir under the chocolate chips.
Spray a baking form with cooking spray and pour 2/3 of the batter in it and spread evenly.
Spray a mini muffin pan with cooking spray and fill up with the rest of your batter.
Bake Mini Muffins for 15 minutes (make the fork test!)
Bake the Cake for 20 minutes.
If there’s still a little batter on the fork, take it out – otherwise it will get too dry!
Are you sick of pumpkin yet?
What do you prefer – muffins or cake?
Any idea for the perfect icing for this cake or the muffins?
- Best Dark Chocolate Chiquita Banana Muffins Recipe (chiquitabananas.com)
- Mini Banana-Maple Pancake Muffins (williams-sonoma.com)
- Light and Delicious Low-Fat Banana Muffins (lowfat.answers.com)
- #9 Peanut Butter Chocolate Mug Cake (cleanbakingqueen.wordpress.com)
- Pumpkin Nut Butter Cups (onegreenplanet.org)