In this video I get together with Sarah and Amanda Faye on different days to make some healthy alternatives to traditional Fall desserts. Sarah and I make a layered cream cheese Pumpkin Coffee Cake and some Paleo Pumpkin Chocolate Chip cookies. Then I go and visit Amanda at her house and she shares with me her “less-guilty” recipe for Mini Pumpkin Muffins.
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RELATED VIDEOS:
SARAH AND I COOK HEALTHY WITH FRESH HERBS:
PALEO MEAL PREP WITH JFRED:
COOKING KETO CLOUD BREAD WITH MY DAUGHTER SARAH:
https://www.youtube.com/watch?v=qvJtZo3-
PUMPKIN COFFEE CAKE:
https://www.pinterest.com/pin/AZsIPLD_9QSOFUA4r6DQXaU18rvyVMdv2gULHK0x2aezB0u0Pfah9hE/
PALEO PUMPKIN CHOCOLATE CHIP COOKIES:
AMANDA ‘S RECIPE:
INGREDIENTS:
1 15 oz can pumpkin
4 eggs
1/2 c. Vegetable oil
1/2 c. Unsalted Butter, softened
2/3 c. Water
2 c. Sugar (she cut that in 1/2)
3 1/2 c. All-Purpose Flour
2 tsp Baking Soda
1 1/2 tsp Salt
1 1/2 tsp Pumpkin Pie Spice
1 c. Mini Chocolate Chips
1 tsp Vanilla Extract-optional
INSTRUCTIONS:
1. Set oven at 375 degrees F. Grease your pan, or use cupcake liners in a muffin pan.
2. In a large bowl mix together pumpkin puree, eggs, oil, water, and sugar until combined. Add vanilla if desired.
3. In a separate bowl sift together the flour, baking soda salt and pumpkin pie spice.
4. Stir the dry ingredients into the pumpkin mix A LITTLE AT A TIME, just until blended, Stir in chocolate chips, * Tip: use frozen chocolate chips so they retain their shape in the bread.
5. Pour into prepared pans.
6. Bake appx. 45 mins
in a preheated oven or until an inserted toothpick into center comes out clean.
DETAILS:
Prep time: 20 mins
Cook time: 45 mins
Yield: 4-8 mini loaves
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