Scoop this pumpkin butter on to sliced apples, or eat straight from the spoon.Try these no-bake fudge treats made with pumpkin, cashew butter and healthy ingredients.A rich, creamy soup made with pumpkin, coconut milk and warming ingredients.A moist, spiced pumpkin bread scattered with mini chocolate chips.These little bites deliver a delicious pumpkin pie flavor and texture, without all the sugar.This easy pumpkin bread uses cashews instead of almond flour and is made in a food processor from start to finish, making clean up simple too. .

Paleo Pumpkin Bars

Paleo pumpkin bars filled with pumpkin and spice!They taste like fall in a bite and are topped with a light maple frosting you will be drooling over.I paused for a moment while we were grilling out yesterday afternoon and looked around at everyone to appreciate how happy and healthy everyone was.I would have loved to bring these Paleo Pumpkin Bars!I'm also just trying to clean up my diet.They're naturally sweetened with maple syrup and the bars taste so much like pumpkin pie.What we love about paleo pumpkin bars.One thing to note is that this is made with almond flour.I love to use coconut flour in my paleo baking as well, but because coconut flour absorbs more moisture it's best to stick to almond flour on this one.You just bake, chill and frost! .

Healthy Pumpkin Bars (Flourless, Vegan & Gluten Free!)

Super moist Healthy Pumpkin Bars are the perfect fall treat!One bowl and no flour, butter, or refined sugar.It's of utmost importance that you put on your baking hat and whip up these splendid healthy pumpkin bars immediately.They're light and airy and perfectly sweet and bursting at the seams with the cinnamony goodness that defines this lovely season.Also, a natural reaction occurs with sunflower seed butter and baking soda that makes baked goods turn an odd shade of green.All the fun is in these bars.Recipe tips and substitutions.Pumpkin : Straight up canned pumpkin, not pumpkin pie mix.The measure out 1 tsp for this recipe.The measure out 1 tsp for this recipe.Add-ins: Chocolate chips, dried cranberries, chopped walnuts, and pecans would all be delish here.If you still have some left, you can store them in the fridge for up to a week or more and it will stay moist.Make them OR ELSE.I hope you’re as in love with these delectable Pumpkin Bars as I am! .

Paleo Pumpkin Bread – WellPlated.com

It also needed to stand out among the orange array of other pumpkin bread recipes and pumpkin muffin recipes I’ve previously shared, of which there are, admittedly, many.And now the latest addition to the pumpkin bread family, Paleo Pumpkin Bread!Paleo Pumpkin Bread is the recipe for when you want your pumpkin bread to be as densely moist as possible, you’re looking for a low-carb pumpkin bread, and/or you feel like trying something different and delicious.For another delicious Paleo quick bread recipe using almond flour, check out my Almond Flour Banana Bread.Making Paleo Pumpkin Bread.In place of wheat flour (Paleo diets are grain free), I made this Paleo Pumpkin Bread with almond flour.(Use up any extra almond flour in these tasty Almond Flour Pumpkin Muffins.).The chocolate chips were a spontaneous addition (well, as spontaneous as chocolate can be for a gal who eats it daily), but I’ve baked the bread both with and without them, and it’s delicious both ways.About 1 1/2 cups of slivered almonds will yield the 1 1/2 cups flour needed for the recipe. .

Paleo Pumpkin Pie Bars with Sugar Cookie Crust

The paleo pumpkin pie bar filling is made with simple ingredients that I based off my healthy pumpkin pie recipe and the crust is one of my favorites because it’s soft, doughy and tastes incredibly similar to a soft lofthouse style sugar cookie.The recipe for the crust is just slightly adapted from my AMAZING almond flour sugar cookie recipe so you know you’ll love these bars.In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract.Use a rubber spatula or your hands to help you even spread out the dough towards the edges.Bake for 9 minutes, then remove and set aside to cool for a 3-5 minutes.To make the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth.How to store healthy pumpkin pie bars.Once your pumpkin pie bars are completely cooled, place them into airtight containers and store it in the fridge for up to 5 days.More pumpkin recipes to try.Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust 4.85 from 20 votes Leave A Review Print Recipe Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Serves 12 Beautiful paleo pumpkin pie bars with an almond flour 'sugar cookie' crust.These healthy pumpkin pie bars are grain and gluten free, naturally sweetened, easy to make and a great healthy thanksgiving treat!1/3 cup coconut sugar.1/4 teaspoon baking soda.¼ cup coconut sugar.In the bowl of a food processor, add in coconut oil, sugar, egg and vanilla extract.Use a rubber spatula or your hands to help you even spread out the dough towards the edges.Bake for 9 minutes, then remove and set aside to cool for a 3-5 minutes.To make the filling: In a large bowl, mix together the pumpkin puree, eggs, almond milk, maple syrup, coconut sugar, vanilla and pumpkin pie spice until smooth. .

20 Easy Paleo Pumpkin Desserts

Healthy, easy to make, Paleo pumpkin dessert recipes that range from cookies to pies to ice cream floats.Especially during fall and winter holidays when you have something delicious baking in the oven, don’t you think?Plus, they’re all easy – so – let’s preheat our ovens, break out the pumpkin and spices and get started!Pumpkin Pie Ice Cream Coffee Floats via Wicked Spatula.Dairy Free No Churn Pumpkin Spice Ice Cream via Leelalicious. .

Pumpkin Muffins (Paleo, Gluten Free)

My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!Almond Flour Muffins.These paleo pumpkin muffins are made with just almond flour as the base.Pro tip: The most accurate way to measure almond flour is by weight on a kitchen scale.Can you use the paleo pumpkin muffin batter to make a cake or bread?These paleo pumpkin muffins are so dang easy to make, you should hand the recipe to your kiddos and tell them to bake a dozen!Let’s make Paleo Pumpkin Muffins!Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt.Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend….Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark.Looking for other tasty paleo pumpkin dessert recipes? .

Paleo Pumpkin Muffins with Cinnamon Streusel {GF, DF} -

Moist, sweetly spiced pumpkin muffins are topped with the perfect streusel plus an optional maple icing!As if I could hold back any longer – I mean it’s August 27 and it also happens to be the Monday before the Saturday that is Sept 1.The muffin recipe itself is loosely based on my simple paleo pumpkin bread, which has been a favorite among readers for a couple of years.Although using 3 flours can seem like a lot/obnoxious/annoying/unnecessary, I find that most of my favorite baking recipes use a combination in order to get great texture and rise, and make them more like traditional white-flour muffins.In order to achieve a light colored icing, I used organic confectioner sugar – which is not paleo.To be honest, I only used the white stuff for the photos – my personal preference would be to make my own with maple sugar.Whether you’re making these paleo pumpkin muffins for an easy snack or serving them to a crowd at brunch, I’m sure you and anyone who tries one will fall in love at first bite!This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. .

Paleo Pumpkin Pie Bars

Paleo Pumpkin Pie Bars with grain-free almond flour crust are sweetened with pure maple syrup for a healthier dessert recipe.The cinnamony maple pumpkin filling atop a shortbread-like grain-free pie crust is absolutely mouth-watering, and an amazing dessert to share.You can easily swap the pure maple syrup for a powdered (aka confectioners) sugar-free sweetener to make these bars Low-Carb.I use Bob’s Red Mill’s Super Fine Almond Flour, but had drastically different results when I tested the crust using a different brand.If you don’t use Bob’s Red Mill’s almond flour and the crust mixture seems overly dry, continue adding oil and pure maple syrup, one tablespoon at a time, until a thick, sticky dough forms that can easily be pressed into a cookie layer.Add the almond flour, sweetener, sea salt, and coconut oil to a mixing bowl and stir well.Use a fork to poke many holes in the pie crust dough to ensure it doesn’t bow up while baking.Bake on the center rack of the preheated oven for 10 to 15 minutes, until you notice a small amount of color around the edges.If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram! .

45 Paleo Recipes You Can Make with Pumpkin

So … I think it’s safe to say some people might look forward to pumpkin season more than Christmas.Cookies, chili, bars, cinnamon rolls, you name it; someone is making a pumpkin recipe for it. .

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