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These pumpkin-peanut butter molten cake cups are healthy—and take 5 minutes to make


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Photos: Sarah Adler
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Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. Here’s the healthy dish you’ve got to make (and share) right now! 

October can only mean one thing—pumpkin is back, in all its delicious glory. And while the PSL has long reigned as the queen of fall, there are plenty of other ways to get your fix (seriously, even your makeup bag is invited). An added bonus? Pumpkin is packed with vitamin A, making it a delicious way to boost your immune system. (Tip: Go the preventative route with raw pumpkin spice truffles; they go down much easier than cold medicine.)

If you have a blender, a handful of fridge/cupboard basics, and 15 minutes (5 if you want the pudding version), you can whip up rich, protein-packed pumpkin peanut butter molten cake cups that happen to be the antidote to the 10 p.m. snack scavenger hunt situation. (That’s not just me, right?)

This recipe comes from nutrition coach Sarah Adler, the healthy lifestyle guru behind Simply Real Health. Adler’s blog makes it clear from the moment you land that her version of cooking and eating is fun, gorgeous, exciting, and limitless (in other words, the opposite of rigid or forced). Just don’t scroll through her feed on an empty stomach….

Break out the blanket wraps (hallelujah, it’s fall!) and keep reading for the recipe.

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pumpkin peanut butter molten cups

Simply Real Health’s Pumpkin Peanut-Butter Molten Cake Cups

Makes 6 small molten cake cups

Ingredients
3/4 cup pumpkin puree
1/2 cup natural peanut butter
3 tsp pumpkin pie spice
2 tsp vanilla
3 tsp honey or maple syrup
1 handful chocolate chips
sprinkle of sea salt (optional)

1. Blend all ingredients except chocolate chips together in a food processor or strong blender like a Vitamix or Ninja. Add in chocolate chips if you desire.

2. Scoop into small mason jars, paper lined muffin tins or small ramekins. For a pumpkin chocolate no-bake mousse, serve as is, or bake at 325°F for 5-10 minutes to get a great custard-like, crispy crust.

3. Serve hot or cold, sprinkled with sea salt, drizzled with a dab honey, with whole-milk greek yogurt, or with a scoop of whole-milk vanilla or coconut-milk ice cream.

Fall isn’t just 24/7 pumpkin, though. (Gasp!) Celebrate the season with this it-hairstyle (that also happens to be workout-approved), or stock up on fresh leggings—there’s no such thing as too many pairs!

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