Pumpkin brownie bites
Prep Time
10 mins
Cook Time
25 mins

(Paleo, gluten-free, dairy-free, no refined sugar)

For the muffins
  • 1/2 cup almond flour
  • 1/2 cup ground flaxseed
  • 1 tsp baking soda
  • 10 Medjool dates pitted
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tbs ground cinnamon
  • 1 tbs ground ginger
  • 1/2 tsp nutmeg
  • pinch cloves
For the frosting
  • 1/2 cup coconut butter softened
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
For the muffins
  1. Preheat oven to 350F.
  2. In a large bowl, combine almond flour, cocoa, ground flax, spices and baking soda.
  3. In a food processor, blend dates, eggs, and pumpkin on high speed until very smooth
  4. Add the dry ingredients to the food processor and pulse until smooth.
  5. Spoon batter into lined muffin tin, approximately 1/4 cup in each.
  6. Bake for 20-25 minutes.
  7. Remove from the oven and allow to cool fully prior to frosting.
For the frosting
  1. Combine all ingredients together until smooth.
  2. If difficult to mix, microwave the mixture in 15 second increments, or add a touch more almond milk.
  3. Pipe on top of cooled muffins.
  4. Store in refrigerator for at least 1 hour to allow the frosting to set. Once set, these can be kept at room temperature in a sealed contained for up to 3-4 days.