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

Bon Appetit Paleo

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…

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