Red Meat Allergy Friendly Mini Pumpkin Spice Yogurt Cups
Total time50 min
Prep time15 min
Cook time5 min
4.8(19)
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Learn more →Ingredients
4 servings
For the yogurt layer
- 2 cups plain yogurt
- 2 tbsp maple syrup
- ½ tsp vanilla extract
For the pumpkin layer
- ¾ cup canned pumpkin purée
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
For the topping
- ½ cup gluten free rolled oats
- 1 tbsp maple syrup
- 1 tsp coconut oil
- ⅛ tsp ground cinnamon
- 1 pinch salt
Instructions
- 1
In a medium bowl, whisk together the yogurt, 2 tbsp maple syrup, and vanilla extract until smooth and evenly combined. Set aside.
- 2
In a separate bowl, stir together the pumpkin purée, 2 tbsp maple syrup, cinnamon, ginger, nutmeg, and cloves until the spices are fully incorporated and the mixture is uniform in color.
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