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???

These are Grain free and so easy to make. You can easily just make the cakes but the white chocolate and cranberries add that extra layer of deliciousness.

All you need is

• Almond flour
• eggs
• pumpkin puree
• vanilla
• maple syrup
• pumpkin pie spice
• almond milk
• molasses
• cranberry sauce
• while chocolate

Happy baking XOXO

Print Recipe

Pumpkin Shortcakes With Cranberry and White Chocolate

Author: Danielle Christy Courses: All Recipes, Dessert

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 15 mins Total Time 1 hr

Servings: 10

Best Season: Fall

Ingredients

Servings

• 2 cup Almond flour
• ¹⁄₂ tsp Salt (@redmondrealsalt - daniellePC for discount)
• ¹⁄₂ tsp Baking soda
• 1 Egg, room temperature
• ¹⁄₂ cup Almond milk (@addjoi - Danielle10 for a discount)
• ¹⁄₄ cup Pumpkin puree
• 1 tbsp Molasses
• ¹⁄₄ Cup + 1 tbsp Maple syrup (@runamuckmaple)
• 1 tsp Pumpkin pie spice
• Cranberry sauce and Cacao Butter for the stuffing

Instructions

1. Preheat oven to 350’F. Line 10 muffin cups with paper liners.

2. Whisk flour, salt, baking soda in a bowl.

3. In a separate bowl whisk the pumpkin, egg, almond milk, molasses, pumpkin pie spice and maple syrup.

4. 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.

5. Allow to cool, cut open and stuff with white chocolate and cranberries!

Keywords: dessert, pumpkin, shortcake, dairy free