GLUTEN-FREE, DAIRY-FREE
Pumpkin season is upon us and here, we've done a little something extra to celebrate. Cozy spices folded into a creamy pumpkin batter with melt-in-your-mouth wafer cones create a truely unique (and nostalgic) fall-flavored treat. We've topped these off with whipped coconut yogurt infused with cinnamon as well as a little hint of flaky salt and a sprinkling of crushed pecans for that added oomph! It's one of those desserts that seems so decadent and time-consuming, but is actually pretty fun to make! Just the joy of a simple baking moment.
Follow along with me HERE
INGREDIENTS
for the pumpkin muffins 2 eggs
1/4 cup + 2 tbl of melted coconut oil
1/4 cup of maple syrup
1 cup of pumpkin purée
1/4 cup of non-dairy milk
1/4 cup of filtered water
1/4 cup of maple sugar
1 1/4 teaspoon of vanilla extract 1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice*
1/2 of teaspoon fine sea salt
1 cup of almond flour
1 cup of oat flour
12 organic wafer cones
for the topping
1/2 cup of pure coconut yogurt
2 tsp of maple syrup
1/4 tsp of cinnamon
Sprinkle of flaky Maldon salt Crushed pecans to sprinkle on top
DIRECTIONS
1. Pre-heat oven to 350°F.
2. Combine dry ingredients.
3. Whisk eggs together then add in wet ingredients, including pumpkin purée. Add in the maple sugar.
4. Fold wet ingredients into dry ingredients.
5. Place wafer cones into muffin tins (they will stand up on their own) and fill with pumpkin batter, about right to the top.
6. Carefully transfer pan to oven and bake for about 22-25 minutes.
7. Remove tray from oven, carefully. Let cool completely.
8. Whisk coconut yogurt with cinnamon, maple syrup and salt.
9. Add to the top of the pumpkin wafer cones along with a sprinkling of crushed pecans.
10. Store in the refrigerator until ready to enjoy!
*You can also use 2 tsp of pumpkin pie spice instead of the individual spices.
