Perfect Mini Pumpkin Pies with zero Guilt

 

 

 

 

Pumpkin Pie Cupcakes 5

Fall is my favorite season for many reasons. One of them is that I love pumpkin EVERYTHING! I love the way it tastes, smells and all the many uses and different recipes. I even gave my daughter Courtney the nickname PUNKIN when she was born.  Before doing the 21 Day Fix and knowing how to eat properly I didn’t  care about ingredients all I cared about was taste. For the last year and a half I have changed everything including my fall favorite recipes. I haven’t given them up I have just changed them. So I still get to enjoy what I love and feel great at the same time! Hope you enjoy this one…

 

Perfect Mini Pumpkin Pies with ZERO guilt

Ingredients:

1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp Pumpkin Pie spice
1/4 tsp nutmeg
1/4 tsp sea salt

 

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Instructions
Preheat oven to 350.
In a food processor, combine all the ingredients and blend until smooth.
Spoon the mixture into lined muffin pans… I used foil cups and they stuck a little so next time I will use silicone liners.
Bake for 20-25 minutes.
Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.

 

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Keep these stored in the fridge.

Please Note: The texture/taste may vary based on the pumpkin puree and ripeness of the banana. They taste just like homemade Pumpkin Pie without all the guilt! These are dairy free & egg free.

 

I had the cutest little helpers helping me!!!

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Allison Reveiz

About Allison Reveiz