Fall is one of my most favorite times of the year! Not only does California get perfectly groomed waves combed by off-shore conditions, but there are also a plethora of yummy recipes to explore. I generally try to lean towards the healthier version of the many Fall baked goods, specifically ones that are simple. It’s so fun to make something that does not require tons of sugar and butter, which often result in eaters remorse for me.

I found this recipe on One Green Planet’s “Food Monster” section.

Tried it, had a few modifications and looooooved it. Give it a shot!

Crust:

• 1 1/4 cup gluten-free organic oat flour (or sub with almond flour or any other GF flour)
• 2 tablespoons protein powder of your choice
• 1/2 teaspoon pumpkin pie spice
• 1 cup soaked Medjool dates
• 2 tablespoons maple syrup (or sub with agave or honey)

Filling:

• 1 cup pumpkin puree
• 1/4 cup coconut cream
• 2 tablespoons maple syrup (I used Agave)

Directions:

Soak the Medjool dates in warm/hot water for about 10 minutes to soften. In a food processor, blend the GF flour of your choice, protein powder, pumpkin pie spice, softened dates and maple syrup to form a semi-sticky but malleable dough. Line cupcake tin with wax paper and/or cupcake cups. Scope enough dough to line the inside of the cupcake cup, based on your preference. I lined it 1/2 an inch. The more dough you use, the less cups you will create.
Refrigerate the cups and begin on the filling. In a small bowl, whisk together pumpkin puree, coconut cream and maple syrup (or sweetener of your choice) until well-combined. Scoop filling into the cups, add toppings, if desired, and stick in freezer for 15 minutes.

Consume, enjoy, pumpkin-fy your life!