With all the pandemonium ignited by Thanksgiving, perhaps you’re looking for a delicious, healthy, and easy dessert recipe?
In lieu of my previously written post about vegan pumpkin pie, I opted to change it up a bit in favor of these sublimely scrumptious ‘cupcakes’.
I use the word ‘cupcake’ loosely, as the only thing resembling such a confection is the shape and baking vehicle. As you can kind of see in the above picture, these actually are mini pumpkin pies, in that they have the traditional custard-y taste and soft bite.
By cutting the sugar in half and using part stevia, I was able to cut 293 calories, over 75 sugar grams, and over 75 grams of carbs, but believe you me, these DO NOT lack in flavor or scrumdiddlyumptiousness!
It's like eating a handheld pumpkin pie!
- 1 1/4 c. oats measured first, then ground into flour
- 1/4 t. baking powder
- 1/4 t. baking soda
- 1/4 t. sea salt
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp dried ginger
- 1/8 tsp cloves
- 1/4 tsp pure stevia
- 6 T. natural granulated sugar
- 15 oz can pumpkin puree
- 2 eggs
- 1 t. vanilla
- 1 tsp molasses
- 3/4 cup milk of your choice
- Preheat oven to 350 degrees.
In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, spices, and stevia.
- In a large bowl, mix the sugar with the wet ingredients (pumpkin, eggs, vanilla, molasses, milk).
Stir everything together until smooth and well combined.
- You will need to either oil a muffin pan or use silicone muffin cups, otherwise the cupcakes will stick. If you use paper liners, give them a light spray of oil first.
Divide the batter among the muffin cups (I got about 18 good-sized cupcakes).
Bake the cupcakes for 20 minutes, until a toothpick comes out clean.
Cool the cupcakes for about 20 minutes (they will sink in the middle a bit).
- Top with whipped cream and enjoy!
Nutrition facts are based on using regular sugar and unsweetened almond milk. WW SmartPoints: 2
Adapted from this recipe
Did you notice the stats on these babies? 56 calories, LOW in carbs, LOW sugar, and LOW fat!
These are perfect for making the day of (or even a couple of days before) Thanksgiving, because the taste just gets better and better!…and the divot in the center is just asking to be violated by whipped cream! 😀
What desserts will you be eating this Thanksgiving?