this is the time to indulge in pumpkin everything- that is of course if you like pumpkin.
everywhere you turn you are bound to see loads of recipes inspired by the mighty fall pumpkin - some savory, some sweet; pumpkin puree, pumpkin pie filling and fresh pumpkin all find their way into most recipes this time of year- and i love it.
this has been one of the tastiest gluten free cakes i have ever made - so moist and flavorful.
gluten free oats are finely ground then combined with coconut flour (love coconut flour!), chocolate chunks, pumpkin puree and maple syrup. all the autumn goodness you could ever want in one bite.
the mini bundts are baked - they actually bake up pretty quickly, in about 20 minutes or so.
then drizzled with vegan white and dark chocolate sprinkled with pepitas for the finishing touch.
not only super tasty but beautiful, vegan & gluten free making any guest at your autumn table smile.
so pretty that i found it hard to pick the pictures for this post, which explains the picture overload
one thing is for certain, these beautiful chocolate pumpkin mini bundts will absolutely be finding their way to my annual thanksgiving dessert table.
do you have a favorite pumpkin recipe you always make when you spot that first sugar pumpkin at the farmers market or can of pumpkin at the store?
have you had luck with gluten free baking - what is your best gluten free dessert recipe?
Chocolate Pumpkin Mini Bundts
makes 6 mini bundts
you will need:
2 cups gf oats finely ground
1 cup coconut flour
2 tbsp corn starch
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup roughly chopped gf dark chocolate + 1/4 cup melted for drizzle
1 can pumpkin
1 3/4 cup almond milk
1 cup pure NH maple syrup
1/2 cup vegan gf white chocolate chips melted
pre heat oven to 350*
in a medium mixing bowl combine dry ingredients (gf oats through cinnamon) - stir in chocolate chunks.
in another medium bowl combine wet ingredients - pumpkin through maple syrup & whisk until well combine.
stir wet mixture into dry until well mixed.
grease a mini bundt pan (6 mini bundt wells) with canola oil, coconut oil or vegan butter & lightly flour with coconut flour, tapping out the excess- fill each mini bundt well with pumpkin mixture.
bake in the oven for 15 - 20 minutes until a skewer comes out clean when tested in the center of the cakes. remove from oven and allow to cool on a wire rack. turn out once cool enough to handle pan.
in a 2 separate microwave safe bowls place white chocolate in one and dark chocolate in the other - microwave in 30 second intervals stirring after each 30 seconds until chocolate has melted
(about 1 1/2 minutes)
drizzle melted chocolate over the tops of each cake and sprinkle with pepitas.