I love pumpkin and I am always looking for quick healthy recipes that can be grab and go ideas .. Here is a great recipe that fulfills my love for pumpkin along with allowing me to not be in the kitchen for hours too.
Pumpkin Cinnamon Rolls
Roll Batter:
¼ c. canned pumpkin
1/4 cup of grass-fed butter
1/4 cup of water (might need more)
1 ½ – 2 scoops vanilla protein powder
3/4 cup coconut flour*
1 egg
½ tsp baking powder
Cinnamon Roll Frosting:
¼ cup of palm shortening
1 teas. of raw almond butter
1 Tablespoon of coconut creamer
1 Tablespoon of honey
1/2 teaspoon of cinnamon
1/2 teaspoon of pumpkin spice
Directions:
Preheat oven to 350 degrees.
In a bowl, mix all ingredients until combined thoroughly.
Spoon into a cupcake or muffin pan that has been sprayed with non-sticking cooking spray.
Place in oven and bake for about 15 – 20 minutes. Then, using a fork or knife, loosen the rolls from the pan and flip them over. Continue cooking the rolls for about 2-5 minutes. The rolls are cooked when you can insert a toothpick into the center of the rolls and it comes out clean.
Remove from oven, and allow the rolls to cool slightly before frosting.
For the frosting mix the palm shortening, coconut creamer, honey, almond butter and cinnamon with a hand blender.
Enjoy!
Fit Chic