Pumpkin Pucks

Stacy is one heck of a baking savant. Seriously. While I enjoy baking and have read books and recipes and taken classes to get good at it, Stacy has no academic background in baking. Some might see this as a disadvantage, but not her. She just plows on ahead, breaking all the baking rules and formulas as she goes. Some of the stuff she tries makes me cringe and I’ve cautioned her that some of her creations couldn’t possibly work. Yet somehow she defies all logic and makes it work.

What follows is the result of Stacy declaring that she wanted to make a “muffin that was more like pumpkin pie.” And by “like pumpkin pie,” she meant texture, not just flavor. Impossible, I said. I was very wrong. Somehow, she invented a muffin that is almost creamy on the inside and quite dense. This is a keeper. That night, I wanted to eat ALL of them and you will too. Best of all, minimal added sweeteners.

Pumpkin Pucks


1 C pumpkin puree (we use Elana’s technique)
1 C raw almond butter
1/4 C honey
2 Tbsp maple syrup
2 eggs
1/3 C almond flour
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Optional: 1/3 cup mini chocolate chips or chopped nuts for decorating


  1. ♥ With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined
  2. ♥ Add honey and syrup and beat in eggs one at a time
  3. ♥ Add dry ingredients to wet and mix until just combined
  4. ♥ Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO)
  5. ♥ Top with decorations, if you choose to do so – they’re really just perfect without anything though
  6. Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean

If you want a cupcake, top them with our Creamy Not Cheese Frosting to make a wonderful cupcake!

Makes 1 dozen pucks. Store at room temperature only for a day or two, otherwise keep in the fridge or freezer (if they last that long!).

Do these easy and fun steps (♥) with your little one!

Don’t forget to post your favorite Halloween recipes for our Recipe Round-Up!

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  • Yummy, new to site and love this!

    • Thanks! Hope you enjoy what you see around here!

      • A nifty little trick when using silicone baking cups is to make homemade pumpkin pie filling (with minimal honey and less milk +1 egg) they actually come out just perfectly as well.  Quiche is awesome crustless in silicone baking cups too.  They look super yummo! 

        • We love our silicone baking cups, seriously. I don’t know if I’d ever make quiche if I didn’t have them, since baked egg is so deadly to aluminum pans.

  • Katielea78

    New to this site as well! Looking forward to trying all these yummy recipes!!

  • YUM! I want to make them just to see what the inside looks like! 🙂

    • They look orange! They’re pretty close to that custardy texture of pie. Let us know how they turn out!

      • Tara S

        Apparently you replied 2 years ago and I had no idea, lol. These are a staple in our house. The first time I made them, I didn’t realize that the pictures were of a regular sized muffin tin, so I over baked them…dry, but still yummy. On my third try, I got them PERFECT. They are, indeed, just the right custard-y consistency of pumpkin pie. We have a hockey tournament in SoCal next weekend and these are a MUST on our meal plan….the autoimmune ones. Love love love. 🙂

  • Lea

    These “pucks” look delicious.  My kids would have put chocolate chips on top too just like they do with paleo pancakes.  Unfortunately, my oldest son is allergic to all nuts so I will have to find (or create) a recipe that uses coconut flour instead.  In the meantime he may just have to sit on the sidelines while we enjoy these.

    • My suggestion: replace the almond butter with sunflower seed butter and the almond flour with coconut flour with a tablespoon of coconut oil. Should be fairly similar that way. If you make them, let us know how they turn out!

      • Nora

        My kids have nut allergies and that is EXACTLY how I am going to try the recipe!  They also have egg allergies so I will use flax seed/water mixture to replace eggs as well.  Thanks so much for this recipe!  Finally a rainy morning in DFW and a great pumpkin recipe to try…

        • Steph

          Hi Nora…just curious to know how these turned out with flax eggs instead of real eggs.  They look so good and I’ve just discovered my egg allergy.  I really miss my eggs, esp when I’m baking 🙂


  • Alana

    I love your site! I’ve been lurking for a while and our family is just starting our Paleo journey. We are starting by cutting out just gluten and refined sugar. We’ll move on from there. Anyway, I just wanted to say thanks for all the great recipes and I am so excited for your book. We live in the DC area and are going to check out Polyface too!

    • Thank you so much! We essentially did the same at first. Good luck on your journey!

  • Sarah Tolson

    Ooo.. my coconut pumpkin bread was an epic fail this morning.. so I’m definitely trying this one!  Thanks. 🙂

  • Shirley @ gfe

    Those look totally delicious! Great job! 🙂 I’m all about the pumpkin and healthy pumpkin treats are the best. 😉


    • Thanks, Shirley. We get pretty pumpkin obsessed around here, too. Stacy wanted to make October an all pumpkin recipe month until I reminded her that people in more tropical places would get sick of looking at stuff they can’t make!

  • So grateful for paleo resources from moms and dads that are making it work!  I tagged you guys for a Liebster Award!  http://grainfreegroupie.blogspot.com/2011/10/liebster-blog-award.html

    • Thanks a lot! We’re glad to have inspired you. We do appreciate you thinking of us for the Liebster Award, unfortunately we may not have time to truly accept it and pass it on, as this month will be jam packed with edits on the book! But who knows when and what Matt will get the free time and inspiration for these days!

  • BeccaHi

    Thanks for the inspiration!
    I tried out the recipe today, was so excited. It seems to be missing some key “pumpkin pie” spices, perhaps ginger and allspice along w/ cinnamon and nutmeg. Mine came out a bit on the dry side, and not very creamy in the center. However with a glass of milk, they tasted better. Maybe I missed something? I do make my own almond butter, and baked my own pumpkin for the puree and use Bob’s Red Mill almond flour. I will surely try it again!

    • When I make pumpkin pie, I usually use cinnamon, nutmeg, ginger and cloves. Unfortunately, I only had the first two on hand that week. While we used our own pumpkin puree, I would say that homemade almond butters can be a little drier than the canned kind and the Red Mill seems to end up too coarse. Perhaps, when and if you try again, a little extra oil and a couple fewer minutes might help.

      Thanks for trying them! We really appreciate the feedback.

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  • Glutenfreeveg

    would these work with almond flour and peanut butter? is the almond flour blanched (honeyvile) or not (bob’s/trader joe)? i definitely want to try these–i overbought on canned organic pumpkin last year!

    • I don’t see why not. We, obviously, don’t eat peanuts, but as far as I can remember, they can be used interchangeably. We use Honeyville blanched, although using a Bob’s Red Mill will probably work, although the consistency would be a little off. Let us know how they turn out!

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  • Chrystal in Canada

    This is great.  I made them this afternoon.  I was a little short on pumpkin so I subbed in some homemade applesauce.  VERY GOOD!!!!!

    • Wonderful! Glad you enjoyed them. I think the applesauce would be an interesting change. Probably would make it sweeter and more moist. Thanks!

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  • I made these for my family over the weekend and all loved. So, of course I had to blog about them. 🙂 Thanks for sharing!!

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  • Jennifer Gatto

    I am eating one of these as I type. Delicious! I used Trader Joe’s Just Almond Meal instead of almond flour, and I decorated the tops with raisins.  Mine actually did rise, and I was surprised at the muffiny-texture (not as dense as I was expecting).  They are awesome! Just the treat for mom, who has grudgingly been going paleo with me.

    • Glad to hear that even with some changes they still work out – thanks!

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  • Could I use coconut flour instead of almond flour? (And since I am not from the US, I have to ask: Almond flour is simply ground almonds, right? Here they are sold in the baking isle because it’s the main ingredient in many German cookies)
    Just discovered your site after googling “Paleo nursing children”, love what I have seen so far! 🙂

    •  We haven’t tried it, but since it’s so little it’s likely to work fine. Yes, almond flour is just finely ground almonds. You could make it yourself with a powerful blender. I assume Germans use mostly almond paste, right? Well the flour would be what you have just before you add the oil to make almond butter or paste.

      Glad you’re enjoying the site! We just ran out of those “paleo nursing children” last week when Wes weaned himself, but there are many posts with information on nursing here!

  • Mary Beth

    These are amazing! They really do have the texture of pumpkin pie! Everyone loved them, and is already asking when we can make them again… thanks for sharing!

    •  That was the goal! Happy they turned out well for you.

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  • Nicole

    Anyone know if you can substitue 1 tbsp flax seed/3 tbsp water per egg?  I had used this for a different recipe, but the result was a bit too moist.  Or is there a better egg substitute?

  • Debbie

    I just made these and even my picky eater ate one. Yum! Thanks for a great recipe. Just the ticket to kick off my annual craving for all things pumpkin.

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  • Beth

    I recently made a variation of this recipe. Mine didn’t turn out as pretty as yours though. I used hazelnuts instead of almonds. I ground whote nuts in my food processor to make the flour and the nut butter. They tasted good but more hazelnut flavor than pumpkin.

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  • KitchenWren

    Made these with banana puree instead of pumpkin, they were pretty good but then we frosted some with the cinnamon ginger frosting and that took it up the notch it needed!

  • AW

    These are in the oven as I type this. My house smells like Thanksgiving! I’m an RN and have to usually eat on the go, and I figured these would make a great easy-to-grab breakfast as I’m driving down the road at 5:30 am. 🙂 Thanks for the recipe!!

  • Oh, sweet baby Jesus in his crib! These are amazing. I added some cinnamon chips into the batter (1/4 cup) and then sprinkled a few on top. Nice addition. Also, made them in a mini muffin tin – about 15 minutes for the right consistency. Marry me?

  • Rochelle

    My little girl just polished off two of these! My husband gave them a thumbs up too! I didn’t have any maple syrup, so I used coconut nectar. I also used one tablespoon of pumpkin pie spice instead of the spices listed. Sadly, I didn’t get to try them (I can’t do almonds). When my co-op order comes in on Weds., I am going to whip up a batch with coconut flour! Thanks for a great recipe!!!

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  • Exarmymedic

    You should have mentioned using something non-stick on the tin. 🙁 I have a seriously yummy mess happening. These taste awesome!!

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  • Just made these today. My 3 year old that doesn’t like food said they were awesome! So happy I have another item he will actually eat.

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  • Karen Robertson-Poirier

    we have an almond intolerance do you think they would work out well with sunflower butter and coconut flour?

  • tanya Lester

    Has anyone tried to freeze these?

    • Should not be an issue.

    • Kimberly

      I froze them… not an issue at all. Just took one out any time I wanted one!! Making more tonight that I’ll freeze as well because these are absolutely yummilicious!!!!

  • cecilia

    I just made these. I licked the batter bowl clean. I agree that something needs to be in the recipe about putting some type of oil so they don’t stick. But, my first “ugly” batch without oil is being devoured with ghee. Who needs icing or decorations when you have ghee!

  • gummysmom

    Made these this weekend in a mini muffin pan. The result was a two-bite puck that the family is popping in their mouths instead of brownies.

  • livingsatisfied

    Hey! Reblogging this soon!! Don’t worry all credit goes to you all!!

    • We really appreciate you spreading the word, thanks! Just please be mindful of the copyright rules on what can be shared 🙂 paleoparents.com/copyright/

  • Caitlin

    Just had my first paleo baking experience with your pumpkin pucks and they turned out great! I think my oven was a little too hot and they may have overcooked a tad, but the flavor was great! I loved that they weren’t overly sweet! Thanks so much for making paleo baking not so intimidating!

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  • Candice

    I made these tonight and they were delicious! I didn’t have any maple syrup on hand so I just used a little more honey and they turned out great! I am looking forward to making them again soon with the maple syrup 🙂

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  • kbabs

    Do you recommend raw almond butter or roasted?

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  • Anne

    I have just tried a variation of these that I think are quite good. In order to avoid nuts, i substituted coconut butter for the almond butter and 2 Tbs. coconut flour in place of the almond flour. I also used a little mashed banana and stevia in place of the honey.

  • Jennifer

    This has been a fall favorite of mine for years. I popped them in the oven this time only to see the almond flour still sitting on the counter.. oops.. I was wondering why it only made 11 pucks instead of 12 this time. But they came out great without it – a little more dense and creamy like pumpkin pie filling 🙂