5 Paleo Pumpkin Recipes for your Healthy Diet

Fall is here and so are all those delicious flavors of the season. But if you have decided to try the Paleo diet, you might think that you can’t enjoy the traditional pumpkin treats you love so much. Not true! Pumpkin can be easily adapted to suit a Paleo lifestyle because it’s naturally sweet and savory. So, if you’re looking for delicious Paleo pumpkin recipes, there are a ton of Paleo-friendly treats you can try this fall. Enjoy!

Paleo Pumpkin Recipes

Here are some Paleo pumpkin recipes that will have you drooling over every bite:

1. Paleo Chocolate Chip Pumpkin Bars

Paleo Pumpkin RecipesPhoto courtesy of www.blog.paleohacks.com

These decadent Paleo chocolate chip pumpkin bars are perfect for Thanksgiving, Halloween, or any ordinary day and will surely be a child favorite. This recipe is great with fresh pumpkin, but canned and pureéd pumpkin are great alternatives too.

Ingredients:

Instructions:

  1. Preheat oven to 350ºF.
  2. Grease an 8×8 glass baking dish with coconut oil.
  3. Mix all ingredients together in a large bowl until well combined.
  4. Pour mixture into baking dish.
  5. Bake for 30 minutes or until a toothpick comes out clean.
  6. Let cool for 10 minutes before cutting and serving.

2. Paleo Pumpkin Bread

Paleo Pumpkin RecipesPhoto courtesy of www.slowcarbfoodie.com

This delicious sweetbread is perfect for a healthy lifestyle. It’s soy free, grain free, and gluten free, and it’s made with coconut flour. If you love pumpkin bread and are looking for a Paleo-friendly version, give this recipe a try.

Ingredients:

  • 3/4 cup coconut flour
  • 2 tablespoonfuls arrowroot powder (optional, makes a lighter loaf)
  • 1/2 teaspoonful baking soda
  • 1 teaspoonful baking powder
  • 1/2 teaspoonful sea salt
  • 1/2 cup coconut palm sugar
  • 1-1/2 teaspoonful cinnamon
  • 1/4 teaspoonful nutmeg
  • 7 eggs, separated into egg whites and egg yolks
  • 3/4 cup pumpkin pureé
  • 1/4 cup coconut oil
  • 1/2 tablespoonful vanilla extract

Instructions:

  1. Preheat oven to 325ºF. Combine all dry ingredients and set aside.
  2. In a separate bowl, beat egg whites and sea salt together until stiff peaks form. Set aside.
  3. Mix egg yolks, pumpkin pureé, coconut oil and vanilla together.
  4. Add dry ingredients into pumpkin mixture and mix until well combined. Fold in egg whites.
  5. Pour bread batter into a well-greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes.
  6. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking).
  7. Remove bread from pan and let cool on wire rack.

3. Paleo Pumpkin Banana Pancakes

Paleo Pumpkin RecipesPhoto courtesy of www.paleogrubs.com

This vitamin-rich pumpkin banana pancake recipe is quick and easy. You can try this popular Paleo pumpkin recipe at home and your kids will love it. Serve it with honey, jam, fresh fruit or maple syrup for a lazy but nutritious Sunday brunch.

Ingredients:

  • 1 cup almond flour
  • 1/2 cup arrowroot flour
  • 1/2 cup pumpkin purée, fresh or from a can
  • 1 tablespoonful flax meal
  • 1 teaspoonful cinnamon
  • 1/2 teaspoonful ground ginger
  • 2 teaspoonfuls baking powder
  • 3 stevia packets
  • Pinch of salt
  • Coconut oil for frying

Instructions:

  1. Combine the almond flour, arrowroot flour, baking powder, stevia extract, salt, cinnamon, and ginger in a medium bowl.
  2. In a separate bowl, whisk the flax meal with 1 cup water to make a flax “egg”. When the mixture thickens, add the pumpkin puree and stir until mixed.
  3. Add wet to dry ingredients and mix until thoroughly combined.
  4. Grease the pan with coconut oil.
  5. Using a 1/4-cup measure, pour batter onto the pan.
  6. Once it bubbles, use a spatula to flip each pancake. Cook until golden/orange brown.
  7. Repeat steps 5-6 until all the batter has been utilized.

4. Paleo Pumpkin Muffins

Paleo Pumpkin RecipesPhoto courtesy of www.pinterest.com

This is one of our favorite Paleo pumpkin recipes to have for a holiday morning, parties, or to have around for a quick snack.

  • 1 cup almond butter
  • 1 tablespoonful pumpkin pie spice
  • 1/2 cup pumpkin pureé, unsweetened
  • 1/3 cup raw honey
  • 2 whole eggs
  • 1/4 teaspoonful sea salt
  • 1/2 teaspoonful baking soda

Instructions:

  1. Preheat oven to 350ºF and line a standard muffin pan with paper cups.
  2. In a medium bowl, combine all ingredients until well mixed.
  3. Distribute batter evenly into muffin cups.
  4. Bake 15-20 minutes until cakes start to crack on top.
  5. Allow to cool in pan. Enjoy!

5. Paleo Pumpkin Soufflé with Coconut Whipped Cream

Paleo Pumpkin RecipesPhoto courtesy of www.paleoonthego.com

This Paleo pumpkin soufflé is nutritious, filling and absolutely delicious. The recipe combines organic pumpkin pureé, maple syrup, cinnamon and vanilla to perfection for a Paleo pumpkin soufflé with an amazing coconut whipped cream. You won’t feel like you’re missing out on all the yummy treats that fall has to offer!

Ingredients:

Soufflé

  • 15oz organic pumpkin pureé
  • 3 eggs
  • 1 can full-fat coconut milk, refrigerated for 6 or more hours
  • 1/3 cup maple syrup
  • 1/2 teaspoonful cinnamon
  • 1/2 teaspoonful vanilla
  • 1/3 cup slivered almonds (optional)

Coconut Whipped Cream

  • 1 can full-fat coconut milk, refrigerated for 6 or more hours
  • 1/2 teaspoonful vanilla
  • 2 tablespoonful maple syrup
  • 1/2 teaspoonful cinnamon

Instructions:

Soufflé

  1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight) which will cause the cream to separate from the milk.
  2. Preheat oven to 350ºF.
  3. Open the chilled can of coconut milk and scrape out the cream into a medium-sized mixing bowl.
  4. Add the pumpkin, eggs, maple syrup, cinnamon, and vanilla to the bowl with the coconut cream and blend until smooth.
  5. Evenly distribute the batter into ramekins. You should be able to fill approximately 6-8 ramekins.
  6. Sprinkle with almond slivers (if desired) and bake for roughly 30-35 minutes. You can check to see if the soufflés are done by sticking a fork or toothpick in the middle. If they come out clean, they’re done!

Whipped Coconut Cream

  1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight).
  2. Open the chilled can of coconut milk and scrape out the cream into a medium-sized bowl.
  3. Add the vanilla, cinnamon and maple syrup.
  4. Whip the cream with a hand mixer until fluffy.
  5. Place the bowl of whipped cream into the refrigerator until ready to serve.

Want more Paleo pumpkin recipes?

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