These would make the best take-along snack for work. They would also make a pleasant holiday gift or dessert for fall parties. And because they’re refined sugar-free, gluten free, and vegan, anyone can enjoy.
When these pumpkin cake come out of the oven, they appear sort of funky textually but they’re completely moist and have an amazing texture.
This recipe it friendly to vegan and vegetarian diets with the help of coconut milk, which will help hold all the ingredients together and keeps the cakes soft and super moist inside.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tablespoon of flaxseed meal
- 1/2 cup of canned pumpkin puree
- 3/4 cup of coconut flour
- 6 tablespoons of erythritol
- 2 tablespoons of MCT oil
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of pumpkin spice
- 1 teaspoon of baking soda
- 1/4 teaspoon of Salt
Ingredients
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Instructions
- Mix the flaxseed meal with about 2 1/2 tablespoons of water in a bowl. Mix well, and let sit for almost 5 minutes.
- Preheat the oven to 350, and line small baking pans with liners.
- In another bowl, mix together the pumpkin, erythritol, oil, vanilla extract, and pumpkin spice.
- Next, mix in the flaxseed meal and water mixture.
- Dust the flour, baking soda, and salt on top. Stir very well.
- Divide the muffin mixture between baking pans.
- Bake for 20 minutes, until a toothpick inserted comes out easily.
- Serve
Recipe Notes
Macros (per serving):
- Calories: 590
- Fat: 13g
- Carbs: 52g
- Protein: 7g
- Fiber: 1g
