Caramel Apple Pumpkin Cakes
Refined sugar-free, high antioxidant, heart-healthy, gluten free, dairy-free
If you're looking for a moist and spicy pumpkin treat, look no further than my Caramel Apple Pumpkin Cakes. These little cakes are golden orange - just like fresh pumpkins - yet they surprise you with chunks of apples inside. I use olive oil and vinegar in my recipe to give them just the right amount of healthy zing and moist texture. With vegan caramel drizzled over the top they taste and look simply divine!
Caramel Apple Pumpkin Cakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1 cup spelt or gluten-free flour mix*
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
Wet
2 large eggs
3/4 cup pumpkin puree
3/4 cup maple syrup
1/2 cup olive oil
1 tablespoon vanilla
1 teaspoon apple cider vinegar
2 cups diced apples
Caramel
7 fresh dates, pitted
3 tablespoons maple syrup
3 tablespoons coconut oil (melted)
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/4 cup almond butter
Makes 12 cakes
*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix.
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Instructions
1. Preheat oven to 350ºF/180ºC. Coat one 12-count single brownie or cupcake tin liberally with baking spray.
2. In a medium sized bowl whisk flour, cinnamon, baking powder, baking soda, salt and ginger to combine.
3. In another bowl whisk eggs, pumpkin, maple syrup, olive oil, vanilla and vinegar into a frothy, light batter. Add a little flour mixture at a time into the wet ingredients, stir until the cake batter forms. Fold in the diced apples.
4. Pour the batter into the cupcake tins, filling 12 total cakes. Bake for 20 to 25 minutes, checking with a toothpick to see if it comes out clean.
5. Caramel: While cakes are baking, make your caramel by adding all caramel ingredients, except nut butter, into a blender or food processor and puree until smooth. Add water to make caramel thinner and drippy. Add 1 tablespoon at a time until desired consistency. Scoop caramel mixture into a small bowl and add the nut butter and stir together until smooth.
6. Once cakes come out of oven, drip a tablespoon of caramel over each hot cake and let melt into cakes. You can drizzle extra caramel over cakes when serving.
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!