3 Healthy Desserts For Leftover Pumpkins
Tuesday, 8th November, 2016
I’m not one to waste anything and although the usual pumpkin soup and pumpkin stew are as delicious as they sound, I fancied baking something sweet and healthy… it’s been a while after all.
Okay, okay. I may of bent the truth a little. Only 2 out of 3 of these recipes are ‘healthy’ versions but we’re allowed a sweet treat once in a while right? The baked pumpkin cream cheese cupcakes are incredibly delicious but if you”re after a healthy version you can use the cupcake recipe in my ‘Healthy Pumpkin Spiced Latte Cupcakes’ >here< and just follow cream cheese recipe swapping the sugar for sweetener.
Chewy Chocolate Pumpkin Brownies
1 tsp baking powder
- Put the oven onto 180 degrees and grease proof a deep oven dish
- Add the dry ingredients into a bowl (cocoa powder, baking powder, coconut flour and coconut sugar) and mix until evenly combined.
- In a separate bowl add the rest of the ingredients and whisk
- Slowly add the dry ingredients into the wet ingredients bowl, whisking as you pour
- Pour the brownie mix into the grease proof oven dish and pop it onto the middle shelf for approx 40 minutes
- Let the mixture cool before cutting into squares and serving.
- To make them look a little prettier you can dust a touch of icing sugar over the tops
- Preheat the oven to 180 degrees and grease proof a loaf tin.
- Pop the coconut oil in the microwave for 30 seconds or near a warm heat source so it melts
- Take the coconut oil and add the eggs, vanilla extract, pumpkin spice, cinnamon, maple syrup and pumpkin puree. Whisk until evenly combined.
- Then slowly add in the wholemeal flour, whisking as you pour until the mixture is even and ‘gloopy’.
- Last of all add the bicarbonate of soda and fold into the mixture before pouring it into the loaf tin.
- Pop it into the oven for approx 40 minutes (test with a cocktail stick, if it comes out clean the loaf is ready).
- Leave to rest on a cooling tray before roughly adding some icing sugar to decorate and serve
- Preheat the oven to 200 degrees and greaseproof a muffin or cupcake tray. This mixture will do 12 cupcakes.
- Whisk together the granulated sugar, brown sugar and pumpkin puree and mix until even.
- Add in the rapeseed oil, vanilla extract, eggs and baking soda and whisk until the mixture is even.
- Next fold in the plain flour and continue to fold until ingredients are combined well
- Pour approx 2 tbsp of cupcake mixture into each tray and leave to the side whilst you prepare the cream cheese
- Add all the ingredients together in one bowl
- Take 1 tbsp of cream cheese and add it onto of each cupcake
- Once each cupcake has it’s own tablespoon of cream cheese, take a tooth pick or chop stick and swirl the cream cheese into the cupcake mixture
- Pop the cupcakes onto the middle shelf of the oven for approx 20-25 minutes