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???
Ingredients
- 2 cups Almond flour
- 1/2 teaspoon Salt (@redmondrealsalt - daniellePC for discount)
- 1/2 teaspoon Baking soda
- 1 Egg, room temperature
- 1/2 cup Almond milk (@addjoi - Danielle10 for a discount)
- 1/4 cup Pumpkin puree
- 1 tablespoon Molasses
- 1/4 Cup + 1 tbsp Maple syrup (@runamuckmaple)
- 1 teaspoon Pumpkin pie spice
- Cranberry sauce and Cacao Butter for the stuffing
Instructions
Preheat oven to 350’F. Line 10 muffin cups with paper liners.
Whisk flour, salt, baking soda in a bowl.
In a separate bowl whisk the pumpkin, egg, almond milk, molasses, pumpkin pie spice and maple syrup.
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.
Allow to cool, cut open and stuff with white chocolate and cranberries!
dessert, pumpkin, shortcake, dairy free