Seasonal Paleo Pumpkin Cakes

Dessert, Seasonal
pumpkin cakes

Pumpkin Cakes

With festive Thanksgiving around the corner and with November being Diabetes Awareness Month, I really want to make my next couple of posts about how to make this Thanksgiving a delicious and healthy one! I am creating yummy foods packed with pumpkin, spice, and everything nice… and can’t forget healthy too! Today’s Thanksgiving featured treats are Pumpkin Cakes with Pecan Praline! I found the recipe on this month’s Paleo Magazine issue. These are amazing because they are paleo, but I have made a few alterations to make them sugar free and low carb too. Perfection for that Thanksgiving feast.

pumpkin cakes mixture

Pumpkin Cakes Mixture

Pumpkin Cakes

Ingredients:
3/4 cup almond flour
1 T coconut flour
1 t cinnamon
1 T pumpkin pie spice
1/2 t salt
1/2 t baking powder
1/4 t nutmeg
2 eggs
1/2 cup pumpkin puree
1 T coconut oil, melted
3 T sugar free honey
1 t vanilla

Directions:
1. Mixed together the dry ingredients
2. Blend the eggs, honey, pumpkin, and vanilla until well combined
3. Add the dry ingredients and mix well
4. Pour into greased ramekins (muffin sheets work too)
5. Bake in a 350°F oven for 25 minutes
6. Let cool for 10 minutes, then remove the cakes from pan and let cool completely

Pecan Praline Topping

Ingredients:
1/3 cup sugar free honey
1/4 cup canned coconut milk
3 T chopped pecans
1 T butter

Directions:
1. Combine all ingredients over medium-high heat and then bring to a boil
2. Reduce the heat to medium low and simmer until the mixture thickens for about 10 minutes
*You could also just microwave the mixture to make your topping instead of using a stove
3. Remove from heat and allow to cool slightly
4. Drizzle the topping onto your cake and enjoy!