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1 large egg, room temperature
1/4 cup pure maple syrup
1/2 cup canned pure pumpkin
1 tablespoon melted butter, avocado oil or melted coconut oil
3/4 cup low-FODMAP milk
1/2 teaspoon vanilla
1 cup old fashioned rolled oats, gluten-free
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1/4 cup chopped toasted pecans or chocolate chips
Baking spray
1 cup confectionerâs sugar
1 tablespoon low-FODMAP milk
Instructions
Preheat the oven to 350 degrees F and grease four 4-ounce ramekins with baking spray
In a blender, place all ingredients except chocolate chips or pecans
Blitz until completely smooth
Stir in the chopped pecans or chocolate chips by hand
Pour this mixture into your prepared ramekins and bake for 25 minutes, or until set in the middles and golden on the edges
Remove from the oven and allow to cool on a wire rack
While cooling, prep your glaze by mixing milk with the confectionerâs sugar
Drizzle glaze over the ramekins, garnish with additional pecans or chocolate chips, if desired!
Ingredients
1 large egg, room temperature
1/4 cup pure maple syrup
1/2 cup canned pure pumpkin
1 tablespoon melted butter, avocado oil or melted coconut oil
3/4 cup low-FODMAP milk
1/2 teaspoon vanilla
1 cup old fashioned rolled oats, gluten-free
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1/4 cup chopped toasted pecans or chocolate chips
Baking spray
1 cup confectionerâs sugar
1 tablespoon low-FODMAP milk