I am really glad that this Pumpkin Bourbon Spiced Bundt Cake turned out perfect. I was a bit afraid that it wouldn’t turn out since I was experimenting with the whole wheat pastry flour for the batter.

I’m excited to report that this Pumpkin Bourbon Spiced Bundt Cake turned out perfectly! I was even able to reduce the sugar content by using Truvia® Brown Sugar Blend, which has 75% fewer calories than regular brown sugar since ½ cup of this blend has 210 calories and provides the same sweetness as one cup of brown sugar that has 830 calories. This blend of stevia sweetener and brown sugar is a great alternative to regular brown sugar because it bakes and browns just like brown sugar in cookies and cakes, so I suggest you give it a go.

The Bourbon in this Bundt Cake is absolutely sensational. It gives the cake a distinct flavor that I think you will like. I know some people are against using alcohol in their desserts so you can omit it if you like. I just think it is way better with it!

This Pumpkin Bourbon spiced bundt cake was the best dessert idea I have had for this Thanksgiving menu. The intense flavor combo was superb and the fact that it also serves a large crowd makes me happy since I won’t have to be baking several desserts for my family to make sure each gets a piece. This cake was exactly what I needed.

Anyways, I hope that everyone has a safe, enjoyable and fun Thanksgiving this year. If you are looking for a simple and easy dessert to bring to your party gathering look no further. This Pumpkin Bourbon Spiced Bundt Cake will be the perfect recipe to satisfy your friends and family.

Enjoy!

Pumpkin Bourbon spiced bundt cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1h 45 minutes

Ingredients:

• 1 cup Truvia® Brown Sugar Blend.
• 1 cup coconut oil, melted
• 4 eggs
• 15 oz can pumpkin purée
• 1/4 cup maple bourbon, optional
• 1/4 cup almond milk
• 3 cups whole wheat pastry flour
• 2 tsp aluminum free baking powder
• 1/2tsp aluminum free baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1/2 tsp celtic salt

Directions:

Preheat your oven to 350°F. Coat a 12-cup bundt pan with oil and flour and tap out any excess flour.

Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the eggs to the sugar mixture. Combine for a minute or so. Add the pumpkin, milk and bourbon, beat until just combined.

Add flour, spices, salt, baking soda and baking powder to the mixture. Turn the mixer to low speed and beat until  incorporated. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

Remove the pan to a cooling wire rack and let cool for at least 30 minutes. Turn the cake out onto the wire rack and cool completely. Serve as desired.

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I love making gluten free goodies so this one is perfect. Once in a while I like to switch between gluten free baking and regular baking. Either way, they are both great.

Around the holidays there is always a bit of excess eating. I always try to keep the cooking and baking extra healthier around this time. This gluten free pumpkin coffee cake doesn’t have any refined sweeteners and the quantity I used to sweetened it is much less than conventional cakes. As a matter of fact the cake is not even that sweet at all. Also by using the type of flours I used the cake contains more fiber than usual, which we all know how much it is lacking in the american diet.

I used Silk Unsweetened Almond Milk for the milk of choice. I always use unsweetened varieties so that I can control the sweetness plus I really don’t like tasting any sweetness when having a plane glass of it. They have great products and a variety of flavors as well as different nut milks. Make sure to check their unique products.

You can also sign up to receive the Silk newsletters for coupons. If you use their products you should take advantage of the many coupons they offer. They have a wide variety of new products so I am sure you will put them to good use.

I am going to at least make one more dessert using pumpkin very soon. Perhaps in the next couple of days. I will also try to make it gluten free. Will see!

If you don’t want to make this gluten free pumpkin coffee cake gluten free or you don’t have gluten free flours on hand you can use whole wheat flour. Just make sure you use a bit more than what the recipe calls for. I would say at least 2 cups.

Anyways, I hope you get to make this gluten free pumpkin coffee cake soon. I am sure you will love the taste as well as the fragrance it will leave in your kitchen as you bake it.

Enjoy!

Gluten free pumpkin coffee cake

Miryam's original recipe

Yield: 12 slices

Total Time: 1 hour

Ingredients:

• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup coconut flour
• 1 cup brown rice flour
• 1 cup almond milk
• 1/2 cup maple syrup
• 1 tsp aluminum free baking powder
• 1/2 tsp aluminum free baking soda
• 2 tsp vanilla extract

Topping 

• 1 cup brown rice flour 
• 1/3 cup maple syrup
• 1/3 cup coconut oil melted
• 2 tsp cinnamon powder

Directions:

Preheat oven to 350 degrees F. Grease and flour a square 9x9x2 baking pan. Set aside.

Add eggs, milk, maple syrup, and pumpkin puree in a stand mixer and combine. Add the vanilla extract, coconut and brown rice flour, baking powder and baking soda and combine.

Transfer the mixture to the prepared baking pan. In a small mixing bowl mix the topping ingredients until they come together. Arrange the topping over the cake and bake for 1 hour.

Let the cake cool in the pan in a wire rack for a few minutes before serving.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Gluten free pumpkin coffee cake appeared first on Eat Good 4 Life.

I love making baked donuts. Lately it is not something that I get to do often since I don’t have much time but when ever I get a chance my family sure loves them.

This time around I also wanted to use pumpkin given the season. I was a bit skeptical at first because I made the donuts gluten free and I didn’t know if they would turn out. Lucky for me, they did the first time.

To glaze the donuts you can really use anything you like. I used walnuts and melted chocolate but using any other type of nuts or glaze is up to you. Really, anything goes.

If you guys want to make these awesome pumpkin baked donuts make sure you visit my friends at Nuts.com You will be able to shop and purchase any other healthy ingredients you may need for your cooking and baking such as nuts, dried fruits, grains, flours, pasta and much more so make sure you browse around.

Enjoy!

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Gluten free baked pumpkin donuts appeared first on Eat Good 4 Life.

I am able to also freeze many of the muffins I make so that I don’t have to eat them all at once. Sometimes I even double the batch so I can have them for a while.

Making your own muffins allows you to be able to alter the ingredients and make them healthier. This is what I do all the time as well as using less sugar, healthier fats, whole grains and dairy free milk are great options for my family to make them better.

You can also make endless variations so always make your own muffins. It is a much better option than getting store bought.

For the milk of choice I used Silk Unsweetened Almond Milk. I always use unsweetened varieties so that I can control the sweetness plus I really don’t like tasting any sweetness when having a plane glass of it. They have great products and a variety of flavors as well as different nut milks.

You can also sign up to receive the Silk newsletters for coupons. If you use their products you should take advantage of the many coupons they offer. They have a wide variety of new products so I am sure you will put them to good use.

If you like making muffins you will love these jumbo pumpkin muffins. You can use a regular size muffin pan however the time for baking would be different.

Well I hope you like these muffins. If you like pumpkin you will love these.

Enjoy!

Jumbo pumpkin muffins

Miryam's original recipe

Yield: 8 muffins

Total Time: 50 minutes

Ingredients:

• 1/2 cup unrefined sugar
• 1/3 cup coconut oil
• 2 eggs
• 1/2 cup almond milk
• 1/2 cup canned pumpkin
• 1 1/2 cups whole wheat pastry flour
• 3/4 teaspoon aluminum free baking powder
• 1/2 teaspoon aluminum free baking soda 
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 rolled oats, to sprinkle

Directions:

Preheat oven to 375 degrees F. Line a Jumbo muffins pan with muffins liner. You can also use a regular size muffin pan.

In a mixing bowl cream coconut oil, and sugar. Add eggs, milk and pumpkin.

Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and combine. Transfer batter to the prepared muffin liners filling 3/4 of the way. Sprinkle with some rolled oats.

Bake in a preheated oven for 25-35 minutes, or until golden brown.

Remove from oven and cool in a wire rack.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Jumbo pumpkin muffins appeared first on Eat Good 4 Life.

Baking is one of my favorite things to do in the kitchen. I love cooking but because I have such a sweet tooth perhaps that is why I love baking much more.

While in school I hardly have any time to bake so I have to device sways to satisfy my sweet tooth so either I make thing that requires no baking or I have to make things that are super quick like this gluten free pumpkin mug cake.

Given the season, I wanted to make something that used pumpkin. I have not had a chance to utilize pumpkin much so I thought this would be the perfect time.

Besides using pumpkin puree for this dessert I also used Truvia Nectar. It was the perfect fit because not only I didn’t want the mug cake to be super sweet but because coconut flour absorbs so much liquid using Truvia Nectar was much better than just plain sugar.

Because this gluten free pumpkin mug cake was so easy to make I really want to start making other versions. I think a peanut butter chocolate one may be next so will see.

One thing I have to warn you about is that the time you may need to make this gluten free pumpkin mug cake may be different than mine. I have a 800 watts microwave so depending on the power of your microwave you many need less time. Just make sure that you keep an eye on it after 2 minutes because for me I needed almost 4 minutes to get the mug cake ready.

I hope you get to try this gluten free pumpkin mug cake recipe. If you like something sweet but don’t have the time for baking this may be the dessert for you.

Enjoy!

This recipe is sponsored by Truvia. The opinions and text are all mine. The end.

Gluten free pumpkin mug cake

Miryam's original recipe

Yield: 3 mug cakes

Total Time: 10 minutes

Ingredients:

• 1/2 cup coconut flour
• 3/4 cup milk of choice
• 2 eggs, room temperature
• 1/3 cup pumpkin puree
• 3 tbsp Truvia Nectar or maple syrup
• 2 tbsp melted coconut oil
• 1/2 tsp aluminum free baking powder
• 1 tsp vanilla extract

Directions:

In a medium-sized bowl, whisk together eggs, pumpkin puree, milk, coconut oil and truvia nectar until combined. Add the coconut flour, baking powder, vanilla extract and mix together.

Divide the mixture between 3-4 microwavable mugs. Microwave for 3-5 minutes depending on the power of your microwave.

Serve immediately. I served with a little bit of chocolate sauce but you don't have to.

The post Gluten free pumpkin mug cake appeared first on Eat Good 4 Life.

If you are like me and have a sweet tooth, making your own dessert, especially healthier is a big plus. I have no idea how much heavier and unhealthier I would be if I were to eat all of the process sweet junk at grocery stores.

This high protein pumpkin mousse not only is better for you but it is packed with protein. A perfect snack for an after work out or when ever you fancy something sweet. I used tofu as the base, but trust me, it tastes nothing like tofu. Surely you can use heavy cream or some other sort of base but by using tofu not only increases the protein content but you decrease the calories of this dessert by a whole lot.

To sweetened the high protein pumpkin mousse I used Truvía^® Spoonable, which is a convenient, zero-calorie way to sweeten anything. You can use more if you like depending on how sweet you want the mousse but 2-3 tablespoons is equivalent of 1/4 cup to 1/3 cup of regular sweetener. You can learn more by visiting Truvia® and decide how much you want to add to the high protein pumpkin mousse.

If you like pumpkin flavor you are going to like this pumpkin mousse. Super light, tasty, healthy and easy to make. You are pretty much done in just 10 minutes!

Enjoy!

High protein pumpkin mousse

Miryam's original recipe

Yield: 3 servings

Total Time: 10 minutes

Ingredients:

• 8 oz soft tofu
• 1 cup pumpkin puree
• 2 tsp pumpkin spice
• 2 tsp vanilla extract
• 1/2 cup heavy cream or coconut cream
• 3 tbsp Truvia Spoonable

Directions:

In your food processor add the tofu, pumpkin puree, pumpkin spice, 2 tablespoons of truvia and vanilla extract. Pulse until the mixture combines.

Divide mixture between 3 small glasses. In a stand mixer add the heavy cream and remaining 1 tablespoon of truvia and whip until the cream forms soft peaks.

Top pumpkin mousse with the heavy cream and sprinkle with some cinnamon. Refrigerate for at least 2-3 hours before serving.

This conversation is sponsored by Truvia. The opinions and text are all mine. The end :-)

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