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Paleo Pumpkin Spice Poppers


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Rate this recipe 4.5/5 (11 Votes)


  • For coating:
  • 1/2 cup 1/2 cup canned pumpkin puree (not pumpkin pie filling), (like this)
  • 1/2 cup 1/2 cup grass-fed butter, melted
  • 5 5 eggs, beaten
  • 1 teaspoon 1 teaspoon vanilla
  • 1/3 cup 1/3 cup honey
  • 1/2 cup 1/2 cup coconut flour (I use this brand)
  • 1/2 teaspoon 1/2 teaspoon cinnamon
  • 1/2 teaspoon 1/2 teaspoon nutmeg
  • 1/4 teaspoon 1/4 teaspoon all spice
  • 1/8 teaspoon 1/8 teaspoon ground cloves
  • 1/4 teaspoon 1/4 teaspoon sea salt
  • 1/2 teaspoon 1/2 teaspoon baking soda (I like this brand)
  • coconut oil for greasing muffin tins
  • 1/2 cup 1/2 cup grass-fed butter, melted
  • 1 tablespoon 1 tablespoon cinnamon
  • 2 tablespoons 2 tablespoons organic maple sugar or organic coconut sugar


Servings 24
Adapted from


Step 1

1. Preheat oven to 350 F and use coconut oil to coat muffin tin.
2. In a bowl, combine, butter, eggs, vanilla, pumpkin and honey. Whisk until thoroughly mixed.
3. Sift together coconut flour, salt and spices. Add the dry ingredients to the wet ingredients. Whisk to combine.
4. Let sit for 5 minutes to allow the coconut flour to absorb the wet ingredients.
5. Add baking soda, stir until baking soda is mixed through.
6. Fill mini-muffin tins until almost full.
7. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for a few minutes by either removing them from the pan and setting them on a cooling rack or leaving them in the pan and tipping them on their sides.
9. Melt the butter on the stove top on low heat, watching it carefully to make sure that it doesn’t burn. Place melted butter in a small bowl. Mix maple (or coconut) sugar and cinnamon in a separate small bowl. After poppers have cooled for a few minutes, dip them in the butter and roll them in the sugar mixture.
10. Enjoy!

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