As I’ve written in past posts, I am definitely not a baker. I will however attempt it from time to time and these pumpkin cheesecake bombs definitely didn’t disappoint! One of the things that can make baking harder is trying to stick to a healthier recipe that doesn’t use AP flour. This cheesecake recipe uses coconut flour, and I must say they did turn out well Nice and smooth, and full of pumpkin flavor!
The Strawberries were used mainly as color, but also the acidity of the fruit paired really nicely with the pumpkin cheesecake, This is also a low oxalate recipe, which is even better! On to the simple recipe!
Pumpkin Cheesecake Bombs
Prep Time
10 mins
Cook Time
15 mins
Course:
Dessert
Ingredients
- 3/4 cup of canned pumpkin
- 1 cup plain cream cheese
- 2 large eggs
- 3 Tbsp of white rice flour or coconut flour
- 30 ml of maple syrup
- 1 tsp ground cinnamon
Instructions
-
mix the eggs, cream cheese, and eggs in a food processor until smooth. The sides may need to be scraped down
-
transfer to a mixing bowl and add in maple syrup, and sift in the flour and cinnamon. Mix well
-
portion into a 12 capacity muffin tin, only filling each cup about 3/4 full. Make sure the cups are well greased with baking spray
-
Cook in a 425 degree oven for 13-15 minutes. The top will have slight cracking in it when its done. Let cool and store in an airtight container
