Ingredients:

1 cup unsalted butter (2 sticks)

3⁄4 cup all purpose flour

2 cups confectioners sugar

1⁄4 cup brown sugar

1 cup almond flour/meal 3⁄4 cup canned pumpkin

2 tablespoons ground cinnamon

2 teaspoons ground ginger 1 teaspoon salt

8 egg whites

 

Directions:

Heat oven to 350 degrees.

In a small pot over medium flame, melt the butter until it turns a golden brown color. Remove from heat, transfer butter to a bowl and cool to room temperature.

While the butter cools, sift the all-purpose flour, confectioners sugar, brown sugar and almond meal into a bowl. Add pumpkin, brown butter and spices. Mix ingredients using a mixer with a paddle attachment until combined; set aside. In a separate bowl, whip the egg whites using a whisk attachment until soft peaks form. Mix half of egg whites into pumpkin mixture until combined, and gently fold in other half until just combined (there may be some white streaks visible).

Pour batter into buttered pan and fill 2⁄3 of the way. Depending on pan size, all of the batter may not be used. For variety, dot batter with cranberries or desired fruit before baking.

 

Prep time: 45 minutes

Bake time: 35-40 minutes for bundt pan, or 25-30 minutes for 9 inch round pans