I was on a mission to make pumpkin desserts this fall. I’m in the fall mood and I don’t care that it’s still humid as hell. The weather needs to catch up to my basic bitch spirit. Anyways, I bought a big can of pumpkin…. I really thought I’d use more more than 2 Tablespoons to 1/2 cup of pumpkin per recipe… So I’m still making pumpkin recipes. Keep an eye out for a savory pumpkin recipe, I can’t wait to experiment with that. Well, here are the recipes I made. These are not all my own I just thought I’d share Mini Pumpkin Cheesecakes,
Mini Pumpkin Cheesecakes
Ingredients
Crust:
1 Cup Almond Flour
4 Tablespoons Butter, Melted
3 Tablespoons Granular Sweetener ( I used Swerve)
1/2 Teaspoon Cinnamon
Filling:
16 Ounces Cream Cheese, Room Temperature
2 Eggs Room Temperature
1/2 Cup Pumpkin Puree
1/2 Cup Granular Sweetener (Swerve)
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Vanilla
1/8 Teaspoon Salt
Directions
Preheat oven to 350. Line your muffin tin with paper liners or spray your silicone muffin pan with coconut oil. Beat together the cream cheese and eggs until creamy. Add in the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture, set aside. In a separate bowl, mix in all the ingredients for the crust and disburse evenly into the muffin pan and press down and evenly coat the bottom. Pour the cheesecake mixture evenly into the muffin pan and bake for 20 minutes. Cool completely on the counter before putting it in the fridge to finish cooling. Wait until its cold! I promise it’s so much better cold and enjoy!
Pumpkin Spice Snickerdoodles
Ingredients
1 1/2 Cup Almond Flour
1/2 Cup Coconut Flour
2 Teaspoon Cinnamon
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Xanthan Gum
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Brown Swerve
1/2 Cup Granular Swerve
1 Teaspoon Vanilla
2 Eggs
1/4 Cup Pumpkin Puree
Coating:
2 Tablespoons Granular Sweetener (Swerve)
1 Teaspoon Cinnamon
Directions
Preheat oven to 350 and line a baking sheet with parchment paper. Mix most of your dry ingredients together in a bowl except sweetener, that gets mixed with the wet ingredients and set aside. Cream together the wet ingredients and sweetener. Slowly add the dry mix to the wet mix and combined well. Cover and put in the fridge for 30 minutes. Mix together the coating ingredients in a small bowl. Take out the dough and scoop out with a cookie scoop and roll into a ball then coat in the coating, do that with the rest of the dough and bake for 12 minutes. Let it set on the cookie sheet for 10 minutes then move to cooling rack to cool completely, good luck only eating one!
Pumpkin Donuts With a Pumpkin Spice Glaze
Ingredients
2 Eggs, Room Temperature
1/4 Cup Unsweetened Almond Milk
2 Tablespoons Canned Pumpkin Puree
1 Teaspoon Vanilla
2 Tablespoons Melted Butter
1/4 Cup Granular Swerve
1 Cup Almond Flour
1/2 Tablespoon Coconut Flour
1/4 Teaspoon Xanthan Gum
1/2 Teaspoon Cinnamon
1 1/2 Teaspoon Baking Powder
1 Teaspoon Pumpkin Spice
1/2 Teaspoon Baking Soda
Pinch of Salt
Glaze:
1 Cup Powdered Swerve
1/3 Cup Heavy Cream
2 Tablespoons Unsweetened Almond Milk
1/4 Teaspoon Vanilla
1/4 Teaspoon Pumpkin Spice
Directions
Preheat oven to 350. Spray your donut pans well will coconut oil. In a large bowl whisk together the eggs, almond milk, pumpkin, butter, vanilla, and sweetener until smooth. In a separate bowl mis together the almond flour, coconut flour, xanthan gum, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Slowly add the dry ingredient mix to the wet ingredients and mix until combined. Distribute batter evenly into each donut pan filling 3/4 full. Bake for 12-15 minutes. Let them cool completely. Mix together your glaze ingredients and you can either dip your donuts into the glaze or you can drizzle it on top. Whatever you choose, enjoy!
