A recipe by Cat Moore

These tiny little indulgences are the PERFECT thing to crush cravings. I mean… who doesn’t love pumpkin pie?! These are a great thing to have on hand if you need something sweet to eat!

Ingredients

• 1 1/2 cups pumpkin puree
• 2 very ripe bananas (230 g)
• ¼ cup Truvia brown sugar
• 1 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp sea salt

Directions

1. Preheat oven to 350.
2. In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
3. Spray your mini muffin pans with cooking spray. Spoon the mixture into lined mini muffin pans.
4. Bake for 10-12 minutes. Check and bake for longer as needed. You should be able to stick a toothpick in and it comes out clean.
5. 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. Enjoy!

Macro Breakdown

Total Servings- 30

Serving Size- 1 cupcake

Calories- 16

Protein- 0

Fat- 0

Carbs- 4 grams

Fiber- 0.5 grams