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Paleo Pumpkin Pecan Bites

· Recipes,Real Food,Blog

It’s Fall, y’all! Time for mums & pansies, long cool walks, raking leaves, and baking yummy pumpkin-y goodies!

My Paleo Pumpkin Pecan Bites recipe is simple and quick … a great treat to bring the flavors of the season into your kitchen without a lot of fuss.

No elaborate techniques and no gluten, dairy or refined sugar, either!

Of course, you COULD dress up the Paleo Pumpkin Pecan Bites by stirring a few chocolate chips into the batter, sprinkling a mixture of cinnamon and sugar (Sucanat, Rapadura and coconut sugar are “WAPF-approved”) on each just before baking, or topping the cooled muffins with a dollop of the chocolate icing found in my Maple Cardamom Mini-Cupcakes recipe

I’d love to hear your variations in the comments below. Now, on to the recipe!

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1 cup blanched almond flour (I like the Honeyville brand.)

1/2 cup ground pecans (Raw/soaked/dehydrated is best. See here.)

1/2 cup pumpkin puree (Can substitute squash or sweet potato.)

3 room-temperature eggs from happy pastured hens

1/4 cup honey or maple syrup

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon aluminum-free baking soda

1/4 teaspoon unrefined salt (I like Redmond Real Salt for baking.)

Preheat oven to 350 degrees and place paper liners in 36 mini-muffin tins. (Have I told you how much I love the If You Care Baking Cups? I 💜 them very much. No more scrubbing muffin tins!)

Combine all ingredients in a mixer bowl and beat until smooth. Well, the batter won’t be completely smooth because of the pecans, but you get the picture.

Spoon batter into muffin tins, bake for 10 minutes, then allow to cool on a rack.

You could make a small Paleo Pumpkin Pecan loaf or 12 medium size muffins but I favor the mini-muffin size. Whichever you choose, these are delicious warm out of the oven or frozen for another day.

Enjoy … and bring on the sweater weather!