Mini Pineapple Upside Down Pumpkin Cakes (grainfree/glutenfree/dairyfree)

Mini Pineapple Upside Down Cakes

  • 1 16oz can organic pumpkin, or equivalent fresh roasted pumpkin
  • 1/2 c almond butter
  • 4 eggs (I use local Sugar Plum Ranch eggs)
  • 1/4 c liquid coconut oil
  • 1 c almond meal
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 C diced pineapple
  • 12 chunks of pineapple
    12 halved maraschino cherries (optional)
    1/2 C coconut sugar (optional)

HOW TO : Preheat oven to 350F; Grease a standard muffin tin

Mix all ingredients in a bowl, except pineapple chunks, cherries & coconut sugar, and get to a nice smooth consistency. It will be thick, but should be smooth. Add enough coconut sugar to each muffin tin and one chunk pineapple and two cherry halves, to a SUPER greased pan, then top with the pumpkin cake mixture, and put in the oven for 25 minutes. Allow to rest out of oven for at least 10 minutes. Go around the edges with a knife or spatula and flip it upside down onto a plate. Serve warm. We enjoyed them for breakfast this week with bacon, eggs and bulletproof coffee. IMG_4295.JPG

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