Bready or Not: Pumpkin Pucks

Posted by on Nov 5, 2014 in Blog, Bready or Not, breakfast, gluten-free, healthier, pumpkin | Comments Off on Bready or Not: Pumpkin Pucks

I don’t follow a paleo diet, but I do follow delicious food. In this case, delicious AND healthy.

pumpkin pucks

These pumpkin pucks are rather like mini pumpkin pie custards with a slight nutty taste. That nutty taste is stronger if you follow the original paleo version of the recipe and use almond flour, which was my preference, though making them with whole wheat and all-purpose flour works well.

I 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.

This isn’t one of those dishes I make for my husband to take to work. These are mine. Two of them make for a yummy, nutritious breakfast. Pucks also be an awesome snack, and with their size they are very kid-friendly. They keep very well in the fridge for at least a week.

Modified from Paleo Parents.

pumpkin pucks

Bready or Not: Pumpkin Pucks

Tasty breakfast or snack treats with autumnal flavors. These are great to freeze for later.
Course: Breakfast, Snack
Keyword: gluten free, paleo, pumpkin
Author: Beth Cato


  • 1 cup pumpkin puree applesauce can be substituted in full or part
  • 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
  • 1/3 cup mini chocolate chips optional, or chopped nuts or dried fruit


  • Prepare a muffin pan with dropping in cup liners, then spray the insides with nonstick spray. Preheat oven at 350-degrees.
  • If your almond butter is very stiff, zap it in the microwave for 15 seconds or so to soften it. Mix pumpkin puree and the almond butter together.
  • Add honey and syrup and beat in eggs one at a time. Follow with each of the dry ingredients until it's 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 chopped nuts, if desired.
  • Bake at 350-degrees for about 20 minutes. They will not rise much. The tops of some may start to crack. Let them cool for a while and then keep stored in fridge. They'll keep upward of a week, if they last that long!


    pumpkin pucks