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!!

Ingredients:

• 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.)

1. Preheat oven to 350F.  Grease your pan with coconut oil.
2. Combine all ingredients except the chocolate chips and and process until smooth (yes, it is that easy).
3. 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.