Pumpkin Dream-Puffs

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IMG_7884These are little bites of pumpkin heaven–all the deliciousness of pumpkin pie without the crust–as light & heavenly as pumpkin clouds and twice as scrumptious!

These mini pumpkin pies are also very nutritious. I serve them to my daughters for breakfast–cold out of the fridge with a dollop of whipped cream on top-YUM!

Pumpkin Dream-Puffs

2 cups pumpkin puree

1/2 cup sugar

3/4 cup evaporated milk

1/4 cup maple syrup

2 large eggs

1teaspoon molasses

1 teaspoon vanilla extract

3/4 cup spelt flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground ginger

1tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

Preheat oven to 350 degrees. Line 12 cup muffin tin with foil liners sprayed with cooking spray or just spray the cups with cooking spray.

Mix the pumpkin, sugar, maple syrup, eggs, vanilla, molasses and milk. Add the flour, pumpkin spices, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for thirty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Serve chilled with whipped cream on top. Makes 12 cupcakes.

A friend posted a similar recipe on Facebook a few months ago. I didn’t have all the right ingredients so I substituted a few. The results were perfection! I hope you’ll agree.

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