Recipe Using Spice Cake Mix | 2-Ingredient Mini Pumpkin Muffins #shorts
#shorts - This recipe using spice cake mix is crazily easy. 2 ingredients are all you need to make very cute mini pumpkin muffins. They are great for snacks and breakfast. If you bring these cuties to a breakfast meeting, OMG, you will become the star of the event.
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How to Make Pumpkin Cakes
How to Make Pumpkin Cakes
Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
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How to make Annessa’s Gluten-Free Mini Pumpkin Muffins
Annessa Chumbley | All In - News 8 at 4 p.m.
Keto Recipe - Mini Pumpkin Spice Muffins
In less than half an hour, you can have a generous batch of mini pumpkin spice muffins. This is a great quick breakfast or snack.
The best part? These are rich with the pumpkin spice flavors that we all love without the sugar or junk ingredients. Be sure to buy pure pumpkin, opting for organic if possible. Also use no sugar added 100% sunflower seed butter. Feel free to change the spices around if you prefer. If you’re not a fan of nutmeg, use ground ginger, or simply use all ground cinnamon. Either way, these mini muffins are sure to be a regular addition to your baking lineup!
One interesting note about using sunflower seed butter: Sunflower seeds contain chlorophyll. That’s nothing to worry about because it is a natural component of plants. Baking with sunflower seed butter and leavening agents might give you a surprising result. Baking powder and baking soda react with the chlorophyll when subjected to heat. This harmless chemical reaction can cause your finished product to have a green hue.
The good thing is that this typically occurs after a day or so, so you won’t likely see it right away. If this happens to you, know that there is nothing wrong with your muffins. It’s just harmless science.
Yields 18 Mini Pumpkin Spice Muffins.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
- 3/4 cup canned pumpkin
- 1/4 cup organic, no sugar added sunflower seed butter
- 1 large egg, room temperature
- 1/2 cup erythritol
- 1/4 cup organic coconut flour, sifted
- 2 tablespoons organic flaxseed meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional topping: ½ teaspoon plain cream cheese per muffin (you will need 3 tablespoons of cream cheese for all the muffins
Nutrition Summary:
This makes a total of 16 servings of Mini Pumpkin Spice Muffins. Each serving comes out to be 22 Calories, 1.1g Fats, 1.12g Net Carbs, and 1g Protein.
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Mini Pumpkin Muffins
Edited by YouCut:
1 1/2 cups All Purpose Flour
1tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1tsp Pumpkin Pie Spice
1 1/3 cups Pumpkin Puree not pie filling
1/3 cup Vegetable Oil
2 large Eggs
1 1/4 cups Sugar
Start by preheating the oven to 350
Now spray your mini muffin tin with some non stick spray.
In a medium size bowl mix together these ingredients
Flour, baking powder, baking soda,salt and pumpkin pie spice
In another bowl mix together these ingredients.
pumpkin puree, oil, eggs and sugar
mix the wet ingredients in with the dry and stir just until combined
Evenly divided the batter in the muffin tin each one should be around 3/4 of the way full.
Now bake for 15 - 18 minutes or until done. ( mine cooked for 15 minutes)
let them cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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#pumpkinpie #pumpkinpiebites #pumpkindessert