Flourless Pumpkin Cakes with White Chocolate and Sprinkles
Ingredients
- 1 cup pumpkin purée
- 1 tbsp cinnamon
- 1/4 cup nut butter (e.g., pumpkin spice pecan butter)
- 1/3 cup coconut sugar
- 2 eggs
- 1/2 tsp baking powder
- 1/4 cup vanilla protein powder (or all-purpose flour)
Preparation
Preheat the oven to 350°F (175°C) and spray the pumpkin pan with non-stick cooking spray.
In a food processor or high-powered blender, combine pumpkin purée, cinnamon, nut butter, coconut sugar, eggs, baking powder, and vanilla protein powder (or all-purpose flour). Blend until all the ingredients are well combined.
Spoon the batter into the pumpkin pan. If you don't have a pumpkin-shaped pan, you can use a muffin tin instead.
Bake the pumpkin cakes for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool before removing them from the pan.
Once the cakes have cooled, decorate them by topping with white chocolate and sprinkles.
Serve and enjoy these cute pumpkin cakes!
