Pumpkin Poppers

Ingredients:

• 1-¾ cup almond flour
• ½ cup pecan flour (or use more almond flour)
• 2 tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ⅛ tsp ground cloves
• 2 eggs
• 3 drops (45-50 drops) vanilla creme stevia (or use plain liquid stevia and 1 tsp vanilla)
• 1 generous cup pumpkin
• ½ cup coconut milk

For coating:

• 1 tbsp melted Earth Balance Organic Coconut Spread
• ⅓ cup Truvia
• 1 tbsp cinnamon

Directions:

• Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
• Combine flour, baking powder, salt, and spices in a bowl and whisk until combine.
• In another bowl, mix egg, liquid stevia, pumpkin, and coconut milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.
• Melt coconut spread in small bowl. Mix truvia and cinnamon in separate small bowl. After poppers cooled for a few minutes, dip the tops in the melted coconut spread and roll them in the cinnamon mixture. Makes 24-27 minis.