A delicious pumpkin recipe made in a pumpkin-shaped pan, perfect for fall. This flourless option includes pumpkin purée, nut butter, and spices, and can also be adapted to make muffins. Topped with white chocolate and sprinkles for a festive touch.
1: Preheat oven to 350F and grease the pumpkin pan.
2: Put all of the ingredients into a food processor or high powered blender and blend until everything is well combined.
3: Spoon batter into the pumpkin pan (makes 5 pumpkins—you can also use a muffin tin, just watch the time).
4: Bake the pumpkin cakes for 20 minutes and let cool before topping with white chocolate and sprinkles.
