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Maple Pumpkin Mini Souffles

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini souffles 1x

Ingredients

Scale
  • 4 eggs, separated
  • 1 cup pumpkin puree
  • 2 Tablespoons real maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1 – 2 teaspoons amaretto liqueur (optional)
  • 6 Stevia packets or 1/4 cup brown sugar
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat the oven to 350 F. Line a muffin tin with silicon liners or spray small ramekins with cooking spray.
  2. Separate the eggs into two small mixing bowls: yolks in one, whites in the other. Make sure the whites are completely free of yolk.
  3. To the bowl with the yolks, add the pumpkin, maple syrup, spices, vanilla, amaretto and stevia or brown sugar. Stir until fully mixed.
  4. With an electric mixer, beat the egg whites until stiff peaks form. Sprinkle the cream of tartar on top, then beat a little longer to incorporate.
  5. Gently fold the egg whites into the pumpkin/yolk mixture. Scoop into the prepared muffin liners or ramekins. Bake at 350 F. for about 18 – 20 minutes or until golden brown on top and set in the middle. (The top should spring back when lightly touched.)
  6. Let sit for a few minutes to cool slightly, then, if using a muffin tin, use a butter knife to gently lift the souffles from the tin. Serve warm or cold, topped with whipped cream (if desired). If made ahead, store in an airtight container in the fridge until close to serving time.

Notes

If you use ramekins, depending on the size, you might need to lengthen the cooking time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

  • Serving Size: 1 mini souffle
  • Calories: 41
  • Fat: 1.6g

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