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Pumpkin Peanut-Butter Molten Cake CupsImage result for mini peanut butter cakes

Makes 6 small molten cake cups

3/4 cup pumpkin puree
1/2 cup natural peanut butter
3 tsp pumpkin pie spice
2 tsp vanilla
3 tsp honey or maple syrup
1 handful chocolate chips
sprinkle of sea salt (optional)

1. Blend all ingredients except chocolate chips together in a food processor or strong blender like a Vitamixor Ninja. Add in chocolate chips if you desire.

2. Scoop into small mason jars, paper lined muffin tins or small ramekins. For a pumpkin chocolate no-bake mousse, serve as is, or bake at 325°F for 5-10 minutes to get a great custard-like, crispy crust.

3. Serve hot or cold, sprinkled with sea salt, drizzled with a dab honey, with whole-milk greek yogurt, or with a scoop of whole-milk vanilla or coconut-milk ice cream.


*recipe adapted from Well & Good

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