Paleo Pumpkin Bites
3
Servings
8
Ingredients
23
Comments
Bursting with flavors of holiday cheer, these Pumpkin Bites are cinnamon-y, sweet and, best of all, healthy and paleo friendly.
3
Servings
8
Ingredients
23
Comments
Ingredients
- 2 cups Coconut, Shredded, Unsweetened
- 2 teaspoons Cinnamon
- 1 tablespoon Coconut Flour
- ⅛ teaspoons Salt
- ⅛ teaspoons Baking Powder
- ½ cups Pumpkin, Canned
- ¼ cups Maple Syrup
- ¼ cups melt Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine coconut, cinnamon, coconut flour, salt, and baking powder.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, combine coconut, cinnamon, coconut flour, salt, and baking powder.
- Stir in pumpkin puree, maple syrup, and coconut oil.
- Place on a parchment lined baking sheet and bake at 350F for 18 minutes. Cookies will not brown.
Nutrition Facts
- Servings Per Recipe
- 3 Servings
- Serving Size
- 3 pumpkin bites Amount Per Serving
- Calories
- 617
- Total Fat
- 54g
- Saturated Fat
- 47g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 125mg
- Total Carbohydrates
- 38g
- Fiber
- 9g
- Sugar
- 21g
- Protein
- 4g
- WW Freestyle
- 33
23 Comments
Join the discussionBaking powder doesn’t seem to be AIP compliant–or at least the brand I have. Is there a particular brand that is that you’d recommend with this recipe?
Hi Jayne. We would suggest buying a corn and aluminum free baking powder, such as this one: http://www.amazon.com/Hain-Foo…
I make my own. It’s super easy and has been working for me for years now. It’s 2 parts cream of tartar to one part baking soda. Shake and store in an air tight container. Use exactly as store bought baking powder.
Make your own. 1 part Baking soda, 2 parts Cream of Tartar, 1 part Arrowroot
Can u use honey in place of maple syrup?
Honey can be directly substituted for maple syrup in terms of sweetness and consistency!
Do you recommend sweetened or unsweetened coconut?
If you want the recipe to remain Paleo, it would need to be unsweetened coconut. But it that isn’t important to you, sweetened would be fine.
Thanks!
These are good thanks. I like them best when chilled in fridge after baking.
are these good ,lol, SO far no one has commented on them being good. Im finding most recipes i make that are AIP stink 🙁 my coconut date balls are good and the tiger nut apple crisp was ok, but probably as good as it gets , which I’m totally fine withe everything else has been BAD, yuck.
We had comments in another form (disqus) for a long time and found that people didn’t comment much. I don’t think that lack of comments are a bad thing. It is more likely that people come to report when they are bad than to report when they are good. 🙂
I just love these. Made them twice. They went over great at my office, too, even when given to people who are on the “SAD” diet. 😉 SO they made the cut in yumminess! My kids were not huge fans, I think it was a texture issue from the coconut. But Dad and I and my coworkers all gave great reviews and left no leftovers!
So glad to hear you enjoyed them!
I wonder if cassava flour could be substituted for the coconut flour?
Cassava flour and coconut flour have different consistencies and flavor, so it may alter the recipe slightly -but if you give it a try we would love to hear how it goes for you!
Made these today. Delicious! I added a few raisins, vanilla and walnuts…amazing!!!
Thanks for sharing
Awesome, we’re so glad you loved them!
These are DELICIOUS. I like them because they are not overly sweet. I made a batch of traditional “energy balls” that were also pumpkin but made with oats and I prefer these much more. Thanks for the great recipe, I can’t wait to make them again!
I absolutely love these! I was never a big fan of pumpkin before I had to change my diet to AIP. This was my first recipe with pumpkin and I am addicted to these things. They are my go to dessert now. I add raisins to them and the taste reminds me of an oatmeal raisin cookie. I do have a hard time not eating too many of these!!! Thank you so much for this great recipe.
Hi there! I tried to substitute cream of tartar and baking soda (to make a homemade baking powder- I can’t have corn starch) anyways it didn’t even harden. I didn’t use maple syrup either. Any suggestions???
Hi Nina! At the top of the comments there is a great recommendation for a corn free baking powder – that would probably be a better fit!
I’m pretty sure it would be leaving the maple syrup out which caused them not to harden, rather than the baking powder.
I’ve been using homemade baking powder for a few years now with no problems in any recipes, so I know it works fine.
Whereas leaving out 1/4 cup maple syrup will have made quite a big difference to the overall balance of the recipe. I would imagine that heating and then cooling the sugars in the maple syrup probably helps “set” the cookies.