Pumpkin Shortcakes With Cranberry and White Chocolate
I was inspired to make these because I love strawberry shortcake so much I bought it would be a fun fall twist. I love the combination of white chocolate and cranberry I thought why not add some pumpkin and boy did they come out yummy!! These are grain and dairy free a perfect healthy treat for the holidays. Who is ready for TURKEY DAY???
Pumpkin Shortcakes With Cranberry and White Chocolate
Ingredients
Instructions
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Preheat oven to 350’F. Line 10 muffin cups with paper liners.
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Whisk flour, salt, baking soda in a bowl.
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In a separate bowl whisk the pumpkin, egg, almond milk, molasses, pumpkin pie spice and maple syrup.
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A little at a time add dry ingredients into the wet. Once batter is formed, divide evenly among muffin cups and bake 20-25 minutes or until a tooth pick comes out clean.
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Allow to cool, cut open and stuff with white chocolate and cranberries!
