Bready or Not: Pumpkin Pucks

Posted by on Oct 11, 2017 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, main dish, muffin, pumpkin | 0 comments

I continue to revisit old favorite pumpkin recipes to incorporate more experience and better photography. This week’s recipe is for Pumpkin Pucks.

Bready or Not: Pumpkin Pucks

These happen to be gluten-free and paleo, if you follow those diets. More to my needs, they are high-protein, avoid processed flours, and are DELICIOUS.

Bready or Not: Pumpkin Pucks

They are rather like mini pumpkin pie custards with a slightly nutty taste. Do note that this can be made with whole wheat and/or all-purpose flour, if you don’t care about it being gluten-free… but I by far prefer the taste with almond flour.

Bready or Not: Pumpkin Pucks

I have also used different nut butters. Almond butter tastes the strongest–in a very good way–though cashew butter was fantastic, too.

Once, I only had 3/4 cup of pumpkin, so I made up for the difference with applesauce. I found no major difference in taste or texture.

Bready or Not: Pumpkin Pucks

I find that two of these make for a delicious breakfast. The size makes them very kid-friendly. I have kept them in the fridge for upwards of a week. Also, these are fantastic to freeze. Just be sure to remove the muffin cup liners and use waxed paper between layers.

Bready or Not: Pumpkin Pucks

You can alter the flavor with different toppings, too. Mini chocolate chips are my favorite! Pepitas and dried cranberries work well, too; note that the cranberries are tart but mellow after time in the fridge.

Bready or Not: Pumpkin Pucks

Enjoy this healthy recipe, and be warned that next week takes a decidedly sugary turn with a recipe for Pumpkin Roll!

Modified from Paleo Parents.

Bready or Not: Pumpkin Pucks

Bready or Not: Pumpkin Pucks

This delicious recipe makes a kind of gluten free, paleo-friendly dense pumpkin custard in a muffin pan. Store these in the fridge for upward of a week; they can also be frozen, with the muffin liners removed, and kept between waxed paper.

  • 1 cup pumpkin puree [canned, NOT organic]
  • 1 cup almond or other nut butter
  • 1/4 cup honey
  • 2 Tbsp maple syrup
  • 2 eggs, room temperature
  • 1/3 cup almond flour [or wheat or all-purpose flour]
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • Topping choice: 1/3 cup mini chocolate chips, OR chopped nuts or pepitas, or dried cranberries

Place muffin cup liners in pan, then spray the insides with nonstick spray. Preheat oven at 350-degrees.

If your almond butter is very stiff, measure it out, place in a microwave-safe bowl, then zap it for 15 seconds or so to soften it. Mix pumpkin puree and the almond butter together.

Add honey and maple syrup. Beat in eggs one at a time. Add the dry ingredients until everything is just combined.

Fill the muffin cups to 3/4 full; a tablespoon scoop makes this easy, as it's almost exactly 2 tablespoons to fill the cups. Top with mini chocolate chips or nuts or cranberries, if desired.

Bake at 350-degrees for about 20 minutes. Pumpkin pucks will not rise much. The tops of some may start to crack. Remove them from pan and allow to cool, then store in fridge.

OM NOM NOM!

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