Paleo Pumpkin Almond Butter Molten Cake Cups

Print the Paleo Pumpkin Almond Butter Molten Cake Cups recipe here!

Stop the pumpkin madness!  This dessert is simply too easy and decadent not to share.  I had a non-Paleo version of this recipe printed out for a while to try and after serving dinner one evening decided to whip up a quick pumpkin dessert for my guests.  Originally thinking a) it needed to be pumpkin because 'tis the season and b) I can easily make my Paleo crustless pumpkin pie.  Well, instead I pulled out this recipe from the stack of recipes I want to dabble with and it did NOT disappoint.  

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It may look a little suspect as there's no way to make this prettier unless you put a dollop of whipped coconut cream or regular whipped cream on top, but trust that it is delicious in every way imaginable.  It is Paleo, but depending on how much honey you use it can vary on sweetness.

Shopping List:

  • 3/4 cup pumpkin puree
  • 1/2 cup raw almond butter
  • 3 tbsp pumpkin pie spice
  • 3 tsbp pure vanilla extract
  • 3 tbsp honey, + some for garnish (optional)
  • 1 handful Enjoy Life chocolate chips, + some for garnish (optional)

Directions: Preheat oven to 325* F.

Blend all of the ingredients together except the Enjoy Life chocolate chips in a mixing bowl with a hand mixer.  Once blended thoroughly, add in the chocolate chips and mix until combined.

Scoop into small ramekins and bake for 15-18 minutes.  You can serve without baking if you want to serve as a mousse instead.  Once finished baking, you can sprinkle with sea salt, the extra Enjoy Life chocolate chips, and drizzle with honey - all optional.


Pumpkin Almond Butter Molten Cake Cups


What other pumpkin desserts have you tried this month?  Do you find yourself using every excuse imaginable to bake/cook with pumpkin or is it just me?