Sugar Free Cranberry Pumpkin Mini Bundt Cakes

Sugar Free Cranberry Pumpkin Mini Bundt Cakes for your holidays parties and beyond. Made with wholesome ingredients like dates, oat flour, chickpea flour and quinoa flour, these mini cakes can be served on a dessert table or enjoyed as a snack at any time of the day!

Sugar free Cranberry Pumpkin Mini Bundt Cakes

I truly hope your holidays have been wonderful so far. I hope you got to spend them with people you love and that you also took some time for personal self-care.  I also hope you indulged in some delicious holiday foods.

In case you are planning your New Year’s Eve menu in the coming days, I thought I might share with you the recipe for these mini bundt cakes. I came up with this recipe a few weeks ago when I was brainstorming on recipes to share on my website for the holidays. I wanted to create a dessert that was VEGAN, OIL FREE and SUGAR FREE, but that nevertheless was tasty, satisfying and made you want to have more than a single serving ;) 

The dates in this recipe replace the sugar whereas the pumpkin puree replaces the oil and the eggs. These little cakes are incredibly moist, fluffy and sweetened to perfection. They also have a wonderful tang that comes from the cranberries and the orange zest.

Sugar free Cranberry Pumpkin Mini Bundt Cakes

If you are not convinced yet, here are some nutritional facts about them! This recipe makes about 12 cakes, each of them containing only 98 calories as well as:

  • 3 grams of fat (from the almond flour)

  • 3 grams of fibre

  • 6 grams of sugar (solely from the dates)

  • 3 grams of protein

... I mean these little cakes could pretty much be a post workout snack!

If you are reading this post after the holidays, then great! These cakes can totally be made at any time of the year. If cranberries are no longer in season, buy them frozen rather than fresh. If you do not have homemade pumpkin puree on hand, simply buy the canned version. You can divide what is left of the puree, freeze it and use it in other recipes later, without worrying that it will go bad.

One last side note, if you do not have a mini bundt cake pan, you can absolutely bake these in a standard muffin & cupcake pan. You’ll just need make sure you check your cupcakes after 15 minutes and continue checking them every two minutes or so until a toothpick comes out clean when inserted.  

Sugar free Cranberry Pumpkin Mini Bundt Cakes

I cannot believe the year has almost come to an end... I remember this time last year, I set a goal of writing 20 blogposts before the end of the year and actually surprised myself by writing a total of 25!!!

I want to make recipe creation and blogging a priority in 2019, bringing you fresh new recipes every single week starting in February. I am planning on focusing on building my blog and my personal brand, so I am really excited to be taking you on this journey with me.

Stay tuned, lots of new exciting content coming your way! In the meantime, if you end up making this recipe, feel free to share it on social medias and tag me @muriellebanackissa!

Happy new year guys!  

Sugar free Cranberry Pumpkin Mini Bundt Cakes

Prep time : 10 minutes
Cooking time : 20 minutes
Total time : 30 minutes
Yield : 12 cakes


1 packed cup pitted dates
1/2 cup oat flour
1/2 cup almond flour
1/2 cup chickpea flour
1/2 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/4 cup soaking water
1 cup unsweetened almond milk
1/2 cup pumpkin puree
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup fresh cranberries
1 tbsp orange zest
Powdered sugar (optional)


  1. Add dates to a bowl and cover with boiling water. Soak for 10 minutes.

  2. In the meantime, preheat oven to 350ºF and lightly grease a mini bundt cake pan. Set aside.

  3. Add oat flour, almond flour, chickpea flour, quinoa flour, baking powder, baking soda and salt to a large bowl. Mix to combine.

  4. After 10 minutes of soaking, measure out 1/4 cup of the soaking liquid and add it to a food processor.

  5. Drain the dates and add to the food processor along with almond milk, pumpkin puree, apple cider vinegar and vanilla extract. Process until smooth.

  6. Transfer this mixture into the bowl with the dry ingredients. Mix to combine.

  7. Fold in cranberries and orange zest.

  8. Spoon the batter into pan. Bake for 17 minutes or until a toothpick comes out clean when inserted.

  9. Remove from the oven and let the cakes cool in the pan for 15 minutes. Invert the pan to release the cakes.

  10. Let cool completely and enjoy as is to keep completely sugar free or with a touch of powdered sugar.

Want to save this recipe? Pin it to your Pinterest boards.

Sugar Free Cranberry Pumpkin Mini Bundt Cakes

Spiced Chocolate Chestnut Cookies

Any other chestnuts fans out there? I remember growing up and going to this Italian grocery store with my mom where, around this time of the year, we would get a big bag of uncooked chestnuts to bring back home to roast.

Spiced Chocolate Chestnut Cookies

I used to find it so hard to cut a cross into the skin of each chestnut – it is quite thick and almost leathery. However, my efforts were well worth it when they would come out of the oven after a nice roasting session! The shells would be crispy and peel off effortlessly and inside would lie a buttery, slightly smoky and earthy chestnut – a real treat for my young developing palate!

We would roast maybe 30 chestnuts at a time and I would go through the entire batch so fast, my mom would only get to enjoy five or six at most!

Ever since those childhood days, I enjoy chestnuts on rarer occasions. Most times, when I do buy them, I tend to go for the precooked ones. They are pretty easily available in grocery stores and save you the hassle of opening their shells and roasting them for half an hour.

The flavour profile might not be as developed as the home roasted ones, but honestly the time saving factor makes the packaged chestnuts much easier to use in recipes in my opinion. 

Spiced Chocolate Chestnut Cookies
Spiced Chocolate Chestnut Cookies

That brings us to these spiced chocolate chestnut cookies. They remind me a little bit of gingerbread cookies, but more decadent & with a softer, almost melt in the mouth, texture. This recipe has very little sugar but because all the flavours brought in by the spices, coffee and chocolate, you honestly don’t miss it! And no one would say... that is not a dessert! I promise ;)

Eat them just as is, with a warm cup of tea or coffee or even offer them as edible gifts during the holidays – although I have a feeling you will not want to give too many away...  

Spiced Chocolate Chestnut Cookies

Prep time : 15 minutes
Cooking time : 15 minutes
Total time : 30 minutes
Yield : 12 cookies


1 cup cooked chestnuts (150g)
1/3 cup spelt flour
1 tbsp ground chia seeds
1 tsp ground cinnamon (plus more for garnish)
1 tsp instant coffee powder
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/8 tsp ground cloves
Pinch of cayenne
Pinch of salt
3 tbsp almond butter
2 tbsp maple syrup
6 squares of dark chocolate, chopped (60g)
Aleppo pepper or chili flakes (for garnish - optional)*


  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.

  2. Add chestnuts to a food processor and process to a sand like texture.

  3. Add spelt flour, chia seeds, cinnamon, instant coffee powder, cardamom, ginger, cloves, cayenne and salt and pulse to combine.

  4. Finally add almond butter and maple syrup to the dry mixture. Process until a sticky dough forms.

  5. Using a tablespoon scoop out the dough. Form into balls by rolling in your palms and place on the parchment-lined baking sheet.

  6. Gently flatten using your fingers and bake for 12 minutes.

  7. Remove from the oven and let cool completely.

  8. Melt chocolate in the microwave or over a double boiler.

  9. Dip half of each cookie into the melted chocolate mixture and place back on baking sheet.

  10. Garnish with a sprinkle of cinnamon and Aleppo pepper.

*If you or your guests are not heat lovers, I would skip the Aleppo pepper or chili flakes.

Want to save this recipe? Pin it to your Pinterest boards.

Spiced Chocolate Chestnut Cookies

Miso Mushroom Toast with Tahini Parsley Drizzle

Just when you thought toasts were boring... Let me introduce you to these miso mushroom toasts. They take less than 30 minutes to put together and yet are packed with so much flavour, you would not believe it!

Miso Mushroom Toast with Tahini Parsley Drizzle

In the midst of all the work I had to do the past month, I barely had a second to even think of creating holiday recipes for my blog. Until I realized, we were only 19 days away from Christmas and I had no content shot for you guys!

This Monday, it was so so grey here in Montreal that I could not shoot the lifestyle shots I was planning to shoot for a client. At a lost as to what to do with my day, I thought why not take the opportunity to shoot a couple of recipes for my blog.

At first, I was not sure if any of the recipes I wanted to create would work out, but still noted down all the ingredients I used (just in case they turned out tasty!). Surprisingly, all of them did!! I was so incredibly happy & you know what that means right...

Now I get to share with you 3 unique holiday-inspired recipes that you can make to impress your guests during your holiday celebrations! 

Miso Mushroom Toast with Tahini Parsley Drizzle

The first one is of course these miso mushroom toasts with tahini parsley drizzle.

I got the idea to create this recipe by thinking back of my favourite holiday dish I created last year: this mushroom stuffing by the Happy Pear. It is made with delicious oyster mushrooms, has a lovely rich umami flavour profile and is truly one of the tastiest stuffings I have ever tried – you guys should really give this recipe a try this holiday season, I promise you will love it as much as I do.

Although this recipe was the starting point of my brainstorming, inspiring me to create a dish with mushrooms, I did not to incorporate traditional holiday herbs. Not that I have anything against them, but the internet is flooded with recipes seasoned with rosemary, sage and thyme so why not be different?

Miso Mushroom Toast with Tahini Parsley Drizzle

That is how I came up with this recipe. It requires less than 10 ingredients and can be made in a flash. Don’t be fooled by its simplicity though, these toasts have the potential to be a true show stopper at your holiday gatherings. You can serve them as appetizers, along with your meal or on your Christmas day brunch!

Let’s now skip to the recipe. As usual, if you guys make this recipe, I’d love to hear how you find it and if you’d share it on social medias by tagging me at @muriellebanackissa.

Miso Mushroom Toast with Tahini Parsley Drizzle

Prep time : 5 minutes
Cooking time : 25 minutes
Total time : 30 minutes
Yield : 10 toasts


2 tsp olive oil
1 baguette, sliced
4 cups mushrooms, chopped *
4 garlic cloves, minced
2 tsp lightmiso paste
1 tbsp water

Tahini Parsley Drizzle
2 tbsp tahini
2 tsp rice vinegar
1/4 cup filtered water
2 tbsp chopped parsley, plus more for topping


  1. Heat a cast iron pan. When hot, add 1 teaspoon of olive oil, spread evenly. Arrange as many slices of baguette as you can fit into the pan and let it crisp and brown to your liking. Flip and toast on the second side.

  2. Repeat with the remainder of the baguette slices. Set aside.

  3. Heat a large pan over medium heat. Once hot, add 1 teaspoon of olive oil, mushrooms and garlic. Sauté until the mushrooms are caramelized and brown on the edges, tossing from time to time. I sautéed them for about 10 minutes.

  4. In the meantime, add miso paste and water to a small bowl and whisk until the miso has dissolved.

  5. Once the mushrooms are cooked through and caramelized, take off the heat and pour miso mixture. Mix. Set aside.

  6. Prepare the tahini parsley drizzle by adding tahini, rice vinegar, water and parsley to a small bowl. Whisk until homogeneous.

  7. Assemble your toasts by arranging a generous amount of mushrooms on your toasted baguette slices, top with tahini parsley drizzle and more fresh parsley. Repeat.

  8. Serve warm or at room temperature.

I used a combination of oyster and Portobello mushrooms.

Want to save this recipe? Pin it to your Pinterest boards.

Miso Mushroom Toast with Tahini Parsley Drizzle