Ingredients

The following ingredients have 2 Servings
  • 3/4 cup (180g) pumpkin puree
  • 1/2 cup (125g) almond butter
  • 1/2 cup (160g) maple syrup
  • 1 tsp vanilla extract
  • 2 tsps pumpkin pie spice
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup dark chocolate chips, melted
  • 1 cup powdered sugar
  • 1-2 tbsp almond milk
  • Optional: a few drops red and yellow food coloring
  • 2 dark chocolate peanut butter cups (or sunbutter cups!)
  • Sprinkles for decorating

Instruction

  • Preheat the oven to 350ºF.
  • Whisk together pumpkin, almond butter, maple syrup, and vanilla.
  • Add flours, spices, baking powder, and salt. Stir to combine.
  • Divide into 4 greased mini bundt pans.
  • Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed.
  • Cool completely.
  • Cut off excess cake with a bread knife to flatten the bottoms (bigger side) of each bundt cake. Use melted chocolate as the “glue” to stack into 2 pumpkins.
  • Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired.
  • Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.