Print Options:

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???
Courses ,
Difficulty Beginner
Prep Time: 15 min Cook Time: 30 min Rest Time: 15 min Total Time: 1 hr
Servings 10
Best Season Fall
  • 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
  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