Pumpkin Pecan Mini Bundt Cakes

Kicking off fall with these mini pumpkin/pecan cakes!  These are GF, dairy free and low FODMAP 

• 2/3 cup pecan flour from Hearthy Foods
• 1/2 cup GF baking flour (I use King Arthur All-Purpose since it does not have xanthan gum which can cause GI upset)
• 1/2 teaspoon baking powder
• Dash of ground cloves
• Dash of sea salt
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup of pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup walnut or hazelnut milk (I use Elmhurst brand)

 

Mix or blend ingredients and pour in bundt cake pan (or use papers and muffin tin) bake at 325 for about 12 minutes

Top with frosting (I thinned out Simple Mills vanilla with some of the pumpkin)

Note:  these contain a safe serving size of pumpkin unless you eat the entire batch at once 

Cheers and God Bless!