It’s FALL Y’ALL!! Well, considering it’s supposed to be 80 and sunny all week (kind of thankful for this), it’s still October which warrants any use of pumpkin! I’m a pumpkin fan, and just love finding fun ways to use it. This one is kind of a no-brainer… I found the original recipe on Thepaleomom and then changed quite a few things based on what I had available/what I thought would work well, and well – it WERKS!!
What I love about this recipe and how the final product turned out. Sometimes you make something pumpkiny and it has a subtle almost bland taste. Not these little guys! These little coffee cakes are super fragrant and you can REALLY taste the spices. I made a point of putting in whole cloves and whole allspice. I also used a food processor to process it all together, and the blend of the spices is just perfect. It pops so much more than just throwing in a pinch or 2 of pumpkin pie spice in. So, go for the whole spices!! Pop pop pop!
Bottom line – want to taste fall?! Go make these!!
- 1 1/2 cups pumpkin puree
- 3 eggs
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 Tbsp coconut oil
- 1 1/2 cup almond flour
- 2 Tbsp coconut flour
- 2 Tbsp almond butter
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 tsp ginger
- 3/4 tsp allspice
- 3/4 tsp cloves
- 1 tsp cinnamon
- 1 tsp vanilla
- chocolate chips (optional, but awesome! Also – use Goodlife chips to make it completely paleo.)
- Preheat oven to 350F. Grease your pan with coconut oil.
- Combine all ingredients except the chocolate chips and and process until smooth (yes, it is that easy).
- Fold in chocolate chips Pour into prepared pan and bake for 30-40 minutes (or until it passes the toothpick test).
Notes: In a loaf pan, this recipe will take 50 minutes to cook through. You can also turn these into some pretty awesome muffins, which only take 20 minutes to bake.