No Bake Mini Pumpkin Cakes

Arlo and I have been making this recipe for a year and oh my do we love it! We’ve made it as a full pie, mini cupcakes, and most recently as cookies. You just cannot go wrong! It’s pretty simple, I add a few extra nutritionally packed goodies. These aren’t necessary, but any chance I can sneak in something beneficial for my family, I will!

I will let you know, this is not your typical recipe blog. It’s how I read a recipe and even the steps I find easier. I am always changing recipes I find, so why not create mine as I think might be better to follow. 🙂 Also, right now, my photos are less than glamorous ha! Here we go!

Mini Pumpkin Cakes or Cookies

For your crust or cookie bottom, grab your blender! I have a Ninja. I use this thing daily, in some way, not always just as a smoothie. You’ll toss in all the ingredients and blend until almost smooth. I like the nuts to be a tad bigger for crunch in the cupcakes, but I have found when making the cookies, the most blended, the easier they are to form. If you want to make a large pie crust, I like to add dry oats too.

Crust Ingredients:
-2 cups of nuts (1 c walnuts, 1 cup mix or cashews)
-3 tbs honey + 1 tbs maple syrup (or 4 tbs syrup)
-1 tbs bee bollen
-1/2 tsp vanilla extract
-1/2 tsp salt (Redmon’s is my go-to)
-1/2 tsp cinnamon
Mold with baking spatula in muffin pan to form sides, making indention for filling, or flatten as cookie on a cookie pan with parchment paper. About 1 tbs mix.

Filling Ingredients:
-2 cups raw cashews
-1/2 cup pureed pumpkin
-1/4 cup honey, syrup, OR apple sauce (depending on sweetness level)
-1/2 cup coconut cream
1 tsp vanilla extract
-1/2 tsp cinnamon, nutmeg, and clove each
-1/2 tsp date sugar or coconut sugar
-1/2 tsp spirulina, beet powder, and dandelion powder each
-squeeze half of a lemon

After blended until smooth and creamy, scoop 1 heaping tablespoon in muffin mold or on cookie. FREEZE! Let sit before serving to soften, but stay cold! Add your coconut whipped topping for some extra spunk!

I have found that I make way more filling than crust…every single time!! So, I usually make pancakes the next day with the filling adding eggs to the mix. Those are such a hit as well! Please share how these turn out and tag me on your socials so I can see it.

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