This is my favorite time of year. And this year is especially great because we get to enjoy it with not one but two amazing sons. Emory is old enough this year to really get excited about the holiday season, and it has been a blast watching him get excited about the festivities. It is also such a great time to share with him the story of Jesus. My mother-in-law bought him this adorable little tykes nativity set, and every night he makes sure baby Jesus is in his "home". It brings me so much joy seeing him learn about Jesus! I just can't believe how much joy my children and husband bring me, and how thankful I am for our health and well being. I honestly have everything I could ever want, and I am truly blessed.
On a complete side not, I LOVE PUMPKIN. I mean I really love it. Pumpkin desserts, soups, and we even tested out pumpkin risotto this year for Thanksgiving and it was a huge hit! In efforts to do our best at eating gluten/grain free I decided to make a pumpkin dessert for our first (of two) family Thanksgiving dinners. I was hesitant for everyone to taste them as almond flour desserts do have a special taste and texture, one which I just so happen to love. They were super easy to make, gave the house an amazing aroma of fall baking in the air, and tasted a million times better than I had hoped. Emory loved them, I loved them, and pretty much everyone else (dad and Toby decided they did not want to eat my pumpkin creation that night) who ate them thought the same. That is all that mattered. And the best part of it all is there was no guilt in enjoying this dessert, and no sugar crash. They were so rustic and beautiful, and I really can't wait to make them again! The frosting is not dairy free, so if you prefer you could make a cashew cream, or make some whipped coconut cream which I am definitely trying next time.
Pumpkin Pecan Cakes with Maple Cream Cheese Frosting
Gluten/Grain/Refined Sugar Free
The texture was very moist, and I found they tasted better when fresh from the fridge. Next time I think I will use one less egg for a better consistency. Also, special thanks to my Brother-in-law for taking some of these pictures!
Makes 12 cupcakes
3 cups blanched Almond Flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/4 cup grapeseed oil (or any oil of choice)
1/4 cup pure maple syrup
1 tsp. real vanilla extract
1 cup pumpkin puree
1/2 cup chopped pecans
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or cut pieces of parchment paper. In a medium bowl whisk together all dry ingredients. In a separate bowl, whisk together all wet ingredients. Whisk in wet to dry, and mix until combined. Divide evenly between cupcake tin, filling each almost completely full. Bake until toothpick comes out clean, 25-35 minutes (more or less depending on oven or amount of eggs used). Let cool and then frost. Refrigerate for best consistency.
8 oz cream cheese, at room temperature
1/2 cup butter (1 stick), softened at room temp
1 tsp cinnamon
1/2 tsp. real vanilla extract
3-6 tablespoons pure maple syrup (more or less to taste)
pinch of salt
Beat cream cheese and butter with a paddle attachment for a minute or so until light and fluffy. Add in maple syrup, vanilla, cinnamon and salt, and beat until desired consistency. Add more maple syrup to taste.