pumpkin

Healthy Pumpkin Pie Crumble Bars

October 13, 2018 by Bethany And Rachel 4 Comments

In need of a healthy dessert? Make these Pumpkin Pie Crumble Bars! They’re delicious and gluten-free + vegan-friendly!

As long as the weather continues to get colder, we will continue to post all the pumpkin recipes!

Pumpkin is one of those fall flavors that I cannot get sick of. Give me all the pumpkin goodies and I’ll be one happy camper!

These pumpkin pie crumble bars are based on these s’mores oatmeal bars. I was so in love with the crust of that recipe, I knew I just HAD to replicate it into a fall-inspired recipe!

The oatmeal-graham crust goes incredibly well with the pumpkin pie filling. And the oatmeal crumbs on top just adds to the deliciousness.

Are you convinced yet to make them? Here is what you need:

oatmeal (certified gluten-free)

gluten-free graham crackers

applesauce

baking powder

maple syrup or liquid sweetener of choice

canned pumpkin puree

coconut cream or dairy-free or regular cream cheese

pumpkin pie spice

crumb topping

We hope you enjoy these pumpkin pie crumble bars as much as you do!

Pumpkin Pie Crumble Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 8

Ingredients

1 cup of oats gluten-free if needed
4 sheets of graham crackersGF ] (gluten-free if needed}
1/2 tsp. baking powder
1/2 cup applesauce
1 egg beaten (sub flax egg for vegan option)
2 Tbsp. pure maple syrup
1 cup canned pumpkin
1/2 cup canned coconut cream OR cream cheese
1/4 cup [maple syrup||https://amzn.to/2AU0enW]
1/2 tsp. pumpkin pie spice
Topping
2 Tbsp oats
1/2 Tbsp. coconut oil melted
1/2 Tbsp. [maple syrup||https://amzn.to/2AU0enW]
1/2 tsp. pumpkin pie spice

Instructions

Preheat oven to 350 degrees. Line a large loaf pan with parchment paper and set aside.
Combine oats and graham crackers in a food process. Let blend until flour-consistency. Pour in a large bowl. Mix in baking powder.
In a separate bowl, mix together applesauce, egg and maple syrup. Add to oat-graham cracker mixture and mix until fully blended.
Spoon mixture into loaf pan and spread evenly. Baked for 15 minutes.
Mix together pumpkin, cream cheese (or coconut cream), maple syrup and pumpkin pie spice. add on top of crust.
In a small bowl mix together oats, coconut oil, maple syrup and pumpkin pie spice in a small bowl until a crumb mixture forms. Spoon on top. Bake for another 20 minutes.
Let cool and slice into 8 bars.
Enjoy!

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Flourless Pumpkin Snack Cake

Soft-Baked Pumpkin Chocolate Chip Cookies

Healthy Pancake Mix Pumpkin Bread {8 Ingredients}

September 23, 2018 by Bethany 6 Comments

Healthy Pancake Mix Pumpkin Bread will be your new favorite quick bread! Only 8 ingredients with a vegan and gluten-free option!

Finally, a pumpkin bread recipe! I’m not sure why it took us this long to make my favorite quick bread, but better late than never!

Out of all the quick breads out there, I feel like pumpkin is always the most dense and doughiest, two qualities I adore in a quick bread. I absolutely despise dry quick breads, so I feel like pumpkin bread always has my back😉

I love baking with pumpkin as an ingredient in general, as you can probably tell with the plethora of pumpkin recipes on the blog. It just lends a nice texture and has a neutral flavor so it can pair with anything.

I added cranberries and two types of chocolate in here because I like the balance of tart and sweet ( I also had to use up the white chocolate chips that have been in my pantry for ages lol). However, you are free to add what ever additions your little heart desires.

Here is what you need to make the this pancake mix pumpkin bread:

pancake mix

coconut sugar ( you can also sub in equal amounts of liquid sweeteners, such as maple syrup or honey!)

pumpkin

eggs (flax egg for vegan option)

non-dairy milk

cranberries

dark + white chocolate chips

Healthy Pancake Mix Pumpkin Bread

Print Recipe

Prep Time 10

Cook Time 40

Total Time 40

Servings 10

Ingredients

2 cups pancake mix (I used kodiak cakes, but you can use any vegan/GF option)
1/4 cup coconut sugar (can substitute 1/4 cup of liquid sweetener in place)
1 cup canned pumpkin
2 eggs (beaten (use flax eggs for vegan option))
1/2 cup non-dairy milk (any kind will work)
1 cup fresh or frozen cranberries
1/2 cup mini dark chocolate chips
1/4 cup white chocolate chips

Instructions

Preheat oven to 350 and spray a loaf pan with oil (or line with parchment paper) and set aside.
Mix pancake mix and coconut sugar in a large bowl and set aside. Mix pumpkin, eggs and milk in a small bowl, add to dry ingredients and combine well.
Add cranberries and chocolate to batter and mix well. Pour into loaf pan
Bake for 30-35 minutes or until done.
Enjoy!

Looking for more pancake mix recipes? Check out these other recipes:

Chocolate Zucchini Bread

Carrot Cake Banana Bread

Blueberry Banana Bread

Chocolate Gingerbread Muffins

Banana Chocolate Chip Cookies

Gingerbread Banana Bread

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Paleo Pumpkin Cinnamon German Apple Pancake

September 16, 2018 by Bethany 8 Comments

Paleo Pumpkin Cinnamon German Apple Pancake will be your new favorite weekend breakfast! Only 8 ingredients, grain-free, dairy-free, gluten-free and no sugar added!

Coming in hot with some pancakes….. actually a pancake. A big fluffy delicious pancake to be exact. For those of you who have never had a german pancake (or dutch baby), it’s basically a big thick pancake that you bake in the skillet.

Their is no flipping involved, so if you have weak flipping skills, this type of pancake is for you.

I used cassava flour here since it is the closest to all-purpose flour and rises nicely in this recipe. I was having all the fall feels, so pumpkin and apple are both included!

Note: I got the cassava flour at Kimberton Whole Foods (they have a great selection of paleo-friendly ingredients!)

If you like in PA, find their locations here

I didn’t even use any sugar in here becuase I thought it wasn’t necessary. If you add some maple syrup on top, I’d say you’re good to go. But if you want to add some more sweetness, I suggest adding in a couple tablespoons of coconut sugar.

Either way, you’ll love this german pancake! It soaks up maple syrup perfectly, and also goes well with a cup of coffee or tea!

Here is what you need:

cassava flour

pumpkin

eggs

non-dairy milk

apples

cinnamon

baking powder

coconut oil

Paleo Pumpkin Cinnamon German Apple Pancake

Print Recipe

Prep Time 10

Cook Time 20

Ingredients

3/4 cup cassava flour
3 eggs beaten
1/2 cup canned pumpkin
3/4 cup non-dairy milk
1 tsp. baking powder
1 tsp cinnamon
1 apple sliced thinly
2-3 Tbsp. coconut oil

Instructions

Preheat oven to 450 degrees. Place a cast iron skillet stove and place on medium-high heat. Add coconut oil, and melt (make sure it coats the whole pan).
Toss sliced apples with 1/2 tsp. cinnamon. Add to cast iron skillet and cook until apples are soft, about 5 minutes. When apples are done, set aside in a seperate bowl.
Add cassava flour, eggs, pumpkin, milk, baking powder and other 1/2 tsp. cinnamon to a blender/food processor. Blend until mixture is smooth. Pour into cast iron skillet. Place apples on top.
Bake for 20 minutes, or until done.
Let cool and slice into 6-8 slices.
Enjoy!
*Adapted from this recipe

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The BEST Paleo Pumpkin Chocolate Chip Cookies {Vegan option}

September 6, 2018 by Bethany 10 Comments

Soft-Baked Pumpkin Chocolate Chip Cookies are a healthier, fall-inspired twist to the classic cookie! Paleo & Vegan friendly!

I’ve been dreaming to make these pumpkin chocolate chip cookies for a good while now. I mean, how can you go wrong with anything pumpkin and chocolate? The only thing that was holding me back from making them was the fact they are almost too simple to be a recipe.

You take pumpkin, which is a basic fall flavor, and add it to chocolate chip cookies, which is a basic cookie flavor.

I was afraid that they were going to be too basic and not good enough to post on the blog. But THANK GOD, I was completely wrong. These cookies are anything but basic.

They have the most perfect texture a cookie can have (in my opinion). I am personally not a crunchy cookie person, as I’d rather eat a soft-baked cookie. These cookies are soft, moist, and fluffy, aka perfection.

They are the perfect kinda cookies for dunking if you’re into that. If you’re feeling extra basic, you can dunk them in your PSL 😉

Here are the 7 ingredients you’ll need to make this recipe

almond flour

almond butter or other nut butter of choice

canned pumpkin puree

an egg (or flax egg)

pure maple syrup or another liquid sweetener of choice

baking soda

mini dark chocolate chips or regular-sized chocolate chips

The BEST Soft Baked Pumpkin Chocolate Chip Cookies

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 12 cookies

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup smooth almond butter
1/2 cup pumpkin canned
1 egg beaten (sub flax egg for vegan option)
1/4 cup pure maple syrup
1/2 cup mini dark chocolate chips or more

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Combine almond flour, and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well. Add in chocolate chips.
Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Enjoy!

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Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

October 22, 2017 by Bethany 6 Comments

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Andd the pumpkin craze continues…….

I’m definitely team “enjoy pumpkin all year round”, but I respect that some of your may not be that way. But for now, lets keep up the trend!

I’ve always been a huge fan of pumpkin bread with cranberries and chocolate chips. The tart-sweet addition takes pumpkin bread to a whole other delicious level that I can’t let go of.

However, I’m not a loaf person. I hate the uncertainty of loaf pans becuase sometimes quick bread doesn’t want to come out in one whole piece. Not okay with me.

That is why I made this in skillet cake form, becuase all you have to do is slice a piece and call it a day 😉

Plus, the last time I made a skillet cake was this Berry Rhubarb Skillet Cake , which I and many others really enjoyed. So now I present to you a tasty fall-inspired version!

almond flour

almond butter

pumpkin

maple syrup

egg (or flax egg)

baking soda

cranberries

dark chocolate chips

Pumpkin Cranberry Skillet Cake

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

Print Recipe

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup almond butter]
1/2 cup pumpkin
1/4 cup maple syrup
1 egg beaten (sub flax egg for vegan option)
1 cup cranberries thawed if frozen
1 cup dark chocolate chips

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and pumpkin in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in cranberries and chocolate chips to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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Healthy Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

September 13, 2017 by Bethany 11 Comments

Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!

Did someone say it was pumpkin season?😏

Regardless of what month it is, pumpkin has a special place in my heart. It’s one of my favorite ingredients to bake with because it adds moisture, makes baked goods fluffy and doughy and tastes like fall.

This recipe was inspired by a cream cheese-frosted pumpkin cookie recipe that my mom sometimes makes during the Fall season. These cookies actually taste pretty similar but are made with more nutrient-dense ingredients for the win!

Another thing that comes to mind when I think of fall is warm beverages. Chai tea is one of my favorite drinks to sip when the weather gets chilly.

Pumpkin and chai actually pair very well together, which is one of the reasons I created these cookies.

These pumpkin chai cookies are plump, and cakey, and have an ideal, soft-baked texture. The chai-spiced frosting makes them even better (but feel free to do without, if desired). In addition, they also happen to be super easy to make! Here are the ingredients you’ll need:

almond flour

almond butter or nut butter of choice!

canned pumpkin

pure maple syrup or another liquid sweetener of choice

an egg (or flax egg)

chai spice from chai tea bags

baking soda

chai frosting – instructions below!

Soft-Baked Frosted Chai Pumpkin Cookies

Are you obsessed with all things pumpkin? You’ll love these simple, healthy cookies! They’re soft-baked, fluffy, and full of pumpkin, and chai flavors. Topped with a chai frosting, these cookies will be a hit! Also paleo and vegan friendly.

Looking for more healthy pumpkin cookie recipes? Check out these Pumpkin Chocolate Chip Cookies!

The BEST Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

Print Recipe

Prep Time 10

Cook Time 15

Servings 15 cookies

Ingredients

4 chai tea bags
1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup pumpkin puree
Frosting
1/4 cup coconut cream or softened cream cheese
2 Tbsp maple syrup
remaining 1/4 chai tea spice

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper.
Cut off top of chai tea bags and pour insides into coffee grinder. Grind tea until fine granules and set 1/4 side for frosting.
Combine almond flour, baking soda and chai tea granules in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well.
Add wet ingredients to dry ingredients and mix well, . Spoon batter into 12-15 cookies. Bake for 15 minutes, or until done.
Let cool. To make frosting, whisk together all ingredients and slather on top of cookies.
Enjoy!

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Question of the day:

Do you like baking with pumpkin?

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EASY Pumpkin Rosemary Pesto Paleo Gnocchi

October 30, 2016 by Bethany 35 Comments

Looking for a crowd-pleasing Fall pasta dish? Make this Pumpkin Rosemary Pesto Paleo Gnocchi! It’s full of autumn flavors while being grain-free!

This post is sponsored by Cappellos. As always, all opinions are my own.”

Growing up in an Italian family, I’ve had my fair share of pasta dishes. From handmade pasta by my 90 year old grandmother (the best) to store-bought spaghetti for busy school nights and every thing in between. I’ve even been to Italy where I basically lived off of pasta for two meals a day. Ugh, take me back to Italy where the views were great and the gnocchi was even greater.

Out of all the types of pasta , gnocchi has always been my favorite. I love that it’s so doughy and goes well with any sauce. But after I adopted a gluten-free/grain-free-ish lifestyle, pasta hasn’t been on the menu in a longggggg time because me and tons of grains and gluten don’t mix. Thankfully Cappello’s changed that.

Never did I ever think it was possible to enjoy pasta without the use of regular flour! After tasting Cappello’s soft, pillowy gnocchi, my mind was blown! Cappello’s gnocchi and other pasta products are all paleo-friendly and made with a mix of almond and tapioca flour. How awesome is that? No need to skip your favorite pasta dishes anymore! Along with the gnocchi, they have lasagna sheets and fettuccine.

To showcase my love of fall, I mixed gnocchi with autumn-inspired flavors.

Pumpkin- Rosemary Pesto Sauce

Brussels sprouts

Chicken Apple Sausage

Red Onion

Apple chunks

Mix them all together and the end result is a comforting dinner that will please your entire family!

Paleo Pumpkin Rosemary Pesto Gnocchi

Soft pillowy gnocchi are sautéed with brussels sprouts, red onion, apples and coated in a pumpkin rosemary pesto sauce to make an comforting Autumn meal!

Pumpkin Rosemary Pesto Paleo Gnocchi

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

1 package Cappellos paleo gnocchi
4 chicken apple sausages sliced ( I used Al Fresco)
1 lb fresh brussels sprouts trimmed and quartered
1 small red onion finely chopped
1 apple finely chopped
Pumpkin Rosemary Pesto recipe below*

Instructions

Cook Gnocchi according to package directions.
While gnocchi is cooking, place brussels sprouts and onion in a large sauté pan with cooking spray on medium-high heat. Cook for 5 minutes, stirring often.
Lower heat to medium and add sliced sausage, stirring constantly for 3 minutes.
Add sliced apple and let cook for 2 more minutes.
Lower heat to low and add gnocchi and pumpkin rosemary pesto, stirring until pesto is coated evenly.
Take off heat.
Enjoy!
* Pumpkin Rosemary Pesto: Place 1 cup fresh rosemary (no stems), 1/3 cup walnuts, 1/3 cup canned pumpkin, 1/4 cup olive oil, 2 garlic cloves and salt and pepper to taste in a food processor. Blend until mixture is smooth.

Check out Cappello’s products here!

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EASY Pumpkin Snickerdoodle Homemade Cookie Butter

October 22, 2016 by Bethany And Rachel 33 Comments

“This post is sponsored by Enjoy Life Foods on behalf of Mambo Sprouts. As always, all opinions are my own.”

Can we all agree that the worst feeling in the world is when you run out of nut butter? I thought I had another jar in my pantry when I finished the last of my peanut butter, but nope, I was so wrong! The saying “you don’t know what you got till it’s gone” really screams the truth in this situation. How am I gonna last the next few days without having nut butter on my oatmeal, in my smoothie, with my banana, by the spoonful………the list could go on.

I don’t realize how much I rely upon nut butter in my daily diet. I don’t discriminate, all kinds are welcome whether it be peanut, almond, cashew…… and cookie. You may think, “cookie butter? That’s not really healthy, or even a nut butter!?” Any your’e actually so right, it’s neither healthy nor made of nuts.Well that’s the store-bought version you’re talking about! My version breaks that mold with a fall twist.

Because it’s October, everything I’m eating is pumpkin flavored. Pumpkin muffins, pumpkin bread, pumpkin butter, pumping scones, pumpkin cake, pumpkin pie, pumpkin pudding, pumpkin oatmeal, pumpkin coffee…….I could go on forever. Since my love of pumpkin is SO SO strong, this pumpkin snickerdoodle cookie butter has been on my mind since July. I had no problem developing the recipe, but my problem was with the cookie part. How do I make a healthy cookie butter with cookies that are unhealthy? Hmmmmmm😕

That ah-ha moment happened when I received Enjoy Life Food‘s new mini cookies. Their cookies are free from the 8 common allergies, gluten-free, vegan and contain no artificial anything. They come in cute little 100 calorie packs so you or your little ones can take them for an on-the-go treat! Yasssss to (healthy) cookies!

To keep this nut butter fall-themed, I used the soft-baked mini snicker doodle cookies. They crumble perfectly into the nut butter which makes blending a breeze. So smooth, so creamy, so decadent yet still good for ya!

Pumpkin Snickerdoodle Homemade Cookie Butter

Soft-baked snickerdoodle cookies are blended with cashew butter and pumpkin to create an epic fall-inspired healthy cookie butter! Gluten-Free and vegan friendly too!

Pumpkin Snickerdoodle Homemade Cookie Butter

Print Recipe

Prep Time 10

Total Time 10

Ingredients

2 cups roasted cashews
2 Tbsp. coconut oil
1/2 cup canned pumpkin puree
1 heaping cup Enjoy Life snickerdoodle soft baked mini cookies 3 packs

Instructions

Place cashews and coconut oil in a blender. Blend until a butter forms.
Add in pumpkin and cookies and blend until mixture is smooth.
Place in a jar. Refrigerate for up to one month
Enjoy!

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Gingerbread Pumpkin Protein Smoothie Bowl {Paleo + Gluten-free}

October 12, 2016 by Bethany 39 Comments

Love all things pumpkin and gingerbread? Make this high-protien Pumpkin Gingerbread Smoothie Bowl! It taste like pumpkin pie and gingerbread all in a guilt-free smoothie form! Perfect for a post-workout treat!

When the holidays roll around, I’m probably the least festive person in the whole wide world. Even when I was a kid, I hated trick-or-treating. I would only go to one house in my neighborhood that gave out large bags of chocolate-covered pretzels (jackpot) and that was it. I don’t go black friday shopping at the crack of dawn after Thanksgiving. When Christmas rolls around, I refuse to listen to any Christmas music, except the song Little Drummer Boy. I also don’t own any Christmas sweaters or lightbulb earrings, so I guess you could call me a scrooge in that sense. But if you see what I eat during the holidays, you’d be able to tell that all my festivity lies within my food choices.

Give me the pumpkin goodies and I will gladly eat them ALL. Let me become friends with the gingerbread men you make and we can eat Christmas cookies together.

I’ll take three platefuls of sweet potato casserole during Thanksgiving. Oh, and lets not forget to celebrate halloween by downing 10 lbs of dark chocolate!

You guys can probably tell by my recipes, that I can’t stop won’t stop with all things pumpkin and gingerbread. But usually when you think of these flavors, your mind transports you to the land of sugar.

Hold up for a moment. What if I told you that your post workout meal could combine the two amazing flavors while being high in protein? Yessssssssiirrrr.

My friends at Naked Nutrition sent me their 100% Premium Grass-Fed Whey Protein to create this festive protein-packed smoothie bowl. You may be wondering “Why Naked? That sounds dirty.” Actually, Naked Whey is the cleanest, most pure whey protein you can find on the market. Being the protein powder snob that I am, I was pretty stoked when I saw that the ingredient list only consisted of whey protein concentrate and nothing more. Quality protein for the win💪.

Here’s more detail about “The Naked Difference“:

From Grass Fed Cows’ Milk From Small Dairy Farms in California
No Artificial Sweeteners, Flavors, or Colors
25 Grams of Protein and 5.9 Grams of BCAA’s Per Serving*
Only One Ingredient: Grass Fed Whey Protein
GMO Free
Soy Free and Gluten Free
Growth Hormone Free, no rBGH or rBST
Cold Processed
Acid and Bleach-Free Processing

Now that I explained the high-protein quality of this fluffy frosty smoothie, let me tell you about what it tastes like! It’s a hybrid of pumpkin pie filling and gingerbread cookies all in smoothie form, aka the best of both (festive) worlds. What makes it even better it that you don’t have to turn on your oven to enjoy these flavors. All you need is a blender and these ingredients:

pumpkin puree

Naked whey

almond milk

almond butter

molasses

gingerbread spices

pecans

pumpkin seeds

cranberries

dark chocolate chunks

Gingerbread Pumpkin Protein Smoothie Bowl

The flavors of pumpkin pie and gingerbread unite in this thick and creamy high-protein smoothie bowl. Topped with pepitas, pecans, dried cranberries and dark chocolate, this smoothie bowl is decadent, sweet and filling all while being nourishing and totally guilt-free!

Gingerbread Pumpkin Protein Smoothie Bowl

Print Recipe

Prep Time 10

Total Time 10

Servings 2 smoothie bowls

Ingredients

1 1/2 cup pumpkin puree frozen into ice cube trays*
2 scoops Naked Whey Protein Powder
1/2 cup almond milk
2 Tbsp. almond butter
1 Tbsp. molasses
1/4 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/8 tsp. vanilla extract
stevia to taste
TOPPINGS
pecans
pumpkin seeds
dark chocolate chunks
dried cranberries

Instructions

Place all ingredients in a Vitamix or other high power blender.
Blend until smooth and fluffy.
Divide into 2 bowls and top with toppings.
Enjoy!
* if you didn't freeze the pumpkin before hand, you can add regular pumpkin puree and ice instead.

To check out Naked Nutrition’s other lines of protein powders and their powdered peanut butter, click here!

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The BEST Paleo Pumpkin Cranberry Muffin Tops {Gluten-Free + Vegan Option!}

October 8, 2016 by Bethany And Rachel 30 Comments

Paleo Pumpkin Cranberry Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…

Paleo Cranberry Pumpkin Muffin Tops, because why waste the bottom when you can just eat the best part? So easy-to-make and are the perfect on-the-go breakfast or snack made with REAL ingredients! Also gluten-free with a vegan option!

“This post is sponsored by Honeyville, all opinions are my own.”

It’s only the beginning of October and we have already posted 2 pumpkin recipes, a huge pumpkin roundup and lots of other fall-themed recipes! I guess we just love all things Autumn. I mean, who can resist drinking a nice hot PSL while eating a huge bowl of oatmeal wearing a fuzzy sweater, a burlap scarf and boots!?

Today I’m posting a recipe that should have been posted a loooooooong time ago, AKA muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up?

I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!

Let’s get to talking about these beauties. These Pumpkin Muffin Tops are stupid-easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour.

We use almond flour in many of our recipes because, number 1, we believe it’s the best grain-free sub for regular flour and, number 2, it’s pretty easy to work with, unlike some GF flours.

We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.

Let’s see what else goes into these cranberry-studded pumpkin goodies:

Honeyville blanched almond flour

Pumpkin pie spice

Baking soda

Drippy almond butter

Pumpkin puree

Maple Syrup

Egg/flax egg

Fresh/frozen cranberries

These Paleo Pumpkin Cranberry Muffin Tops live up to their name. They’re crusty on the outside with a hefty cinnamon-sugar pepita streusel and soft and fluffy on the inside. They are also highly customizable and you can use your add-in of choice!

Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!

The BEST Paleo Pumpkin Cranberry Muffin Tops

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 muffin tops

Ingredients

1 cup Honeyville blanched almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup pumpkin puree mashed
1/2 cup cranberries fresh or frozen
TOPPING
1/4 cup pepitas pumpkin seeds
2 tbsp crushed walnuts
1/2 tbsp coconut oil melted
1-2 tbsp coconut sugar
1/2 tsp cinnamon

Instructions

Preheat oven to 350 and line a baking sheet with parchment paper. Combine almond flour and baking soda in a large bowl. Combine almond butter, egg, maple syrup and pumpkin in small bowl and mix well. Add wet ingredients to dry ingredients and mix well, add in cranberries and combine. Make topping by combining all ingredients together. Spoon batter into 6 large or 12 smaller muffin tops and divide topping. Bake for 15-20 minutes or until done.

pumpkin

In need of a healthy dessert? Make these Pumpkin Pie Crumble Bars! They’re delicious and gluten-free + vegan-friendly!

Pumpkin Pie Crumble Bars

Ingredients

Instructions

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Healthy Pancake Mix Pumpkin Bread will be your new favorite quick bread! Only 8 ingredients with a vegan and gluten-free option!

Healthy Pancake Mix Pumpkin Bread

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Paleo Pumpkin Cinnamon German Apple Pancake

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Soft-Baked Pumpkin Chocolate Chip Cookies are a healthier, fall-inspired twist to the classic cookie! Paleo & Vegan friendly!

The BEST Soft Baked Pumpkin Chocolate Chip Cookies

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Instructions

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Pumpkin Cranberry Skillet Cake

Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

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Soft-Baked Frosted Chai Pumpkin Cookies will be your new go-to fall dessert! Fluffy, full of pumpkin-chai flavor, and Paleo & Vegan!

Soft-Baked Frosted Chai Pumpkin Cookies

The BEST Soft-Baked Frosted Chai Pumpkin Cookies {Paleo & Vegan option}

Ingredients

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Paleo Pumpkin Rosemary Pesto Gnocchi

Pumpkin Rosemary Pesto Paleo Gnocchi

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Pumpkin Snickerdoodle Homemade Cookie Butter

Pumpkin Snickerdoodle Homemade Cookie Butter

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Give me the pumpkin goodies and I will gladly eat them ALL. Let me become friends with the gingerbread men you make and we can eat Christmas cookies together.

I’ll take three platefuls of sweet potato casserole during Thanksgiving. Oh, and lets not forget to celebrate halloween by downing 10 lbs of dark chocolate!

You guys can probably tell by my recipes, that I can’t stop won’t stop with all things pumpkin and gingerbread. But usually when you think of these flavors, your mind transports you to the land of sugar.

Hold up for a moment. What if I told you that your post workout meal could combine the two amazing flavors while being high in protein? Yessssssssiirrrr.

Here’s more detail about “The Naked Difference“:

From Grass Fed Cows’ Milk From Small Dairy Farms in California

No Artificial Sweeteners, Flavors, or Colors

25 Grams of Protein and 5.9 Grams of BCAA’s Per Serving*

Only One Ingredient: Grass Fed Whey Protein

GMO Free

Soy Free and Gluten Free

Growth Hormone Free, no rBGH or rBST

Cold Processed

Acid and Bleach-Free Processing

Gingerbread Pumpkin Protein Smoothie Bowl

The flavors of pumpkin pie and gingerbread unite in this thick and creamy high-protein smoothie bowl. Topped with pepitas, pecans, dried cranberries and dark chocolate, this smoothie bowl is decadent, sweet and filling all while being nourishing and totally guilt-free!

Gingerbread Pumpkin Protein Smoothie Bowl

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Okay guys, this time of year I start to go crazy about pumpkin. I mean, I eat it year ’round but once Fall hits, Bethany and I go through at least one 16 oz. can every other day…

Today I’m posting a recipe that should have been posted a loooooooong time ago, AKA muffin tops. Would you believe me if I told you that we have over THREE recipes of muffin tops saved up?

I honestly don’t know why they have never been posted because muffin tops are pretty much the greatest thing ever. Anyways, we are stoked to present to you these paleo, vegan and gluten-free Pumpkin Muffin Tops!

Let’s get to talking about these beauties. These Pumpkin Muffin Tops are stupid-easy to make and contain only real and wholesome ingredients. First and foremost, let me tell you about the most important ingredient in this recipe: Honeyville Blanched Almond Flour.

We use almond flour in many of our recipes because, number 1, we believe it’s the best grain-free sub for regular flour and, number 2, it’s pretty easy to work with, unlike some GF flours.

We’ve tried so many brands of almond flour and keep coming back to the Honeyville brand because it yields the best taste and texture of our baked goods compared with any other brand we have tried.

Let’s see what else goes into these cranberry-studded pumpkin goodies:

These Paleo Pumpkin Cranberry Muffin Tops live up to their name. They’re crusty on the outside with a hefty cinnamon-sugar pepita streusel and soft and fluffy on the inside. They are also highly customizable and you can use your add-in of choice!

Don’t like cranberries? Add in chocolate chips or choose to not add anything at all, it’s up to you! They are so easy to make and are made with wholesome ingredients, perfect for a quick breakfast or hearty snack! Also gluten-free and vegan-friendly!