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Pumpkin Poppers Gluten Free Grain Free

Pumpkin Poppers with Cinnamon Topping This recipe was adapted from: Craving Chronicles Baked Pumpkin Spice Donut Holes which was adapted from: Tasty Kitchen Pumpkin Spice Donut Muffins.

Something about the weather cooling down brings out the pumpkin lover in me.  In my twenties when my children were very little, we always roasted a big Jack-o-Lantern pumpkin, usually after we’d carved it earlier in the day. However, when I started gardening seriously in my 30s I learned that the big pumpkins are apparently not actually meant for human consumption, and to make the best pumpkin pie you should use the special (expensive) little pie pumpkins.  Purportedly the big pumpkins are less sweet and can have a grainy texture, and are mostly fed to livestock.

I was shopping at one of the local discount food stores and they had a large supply of Jack-o-Lantern pumpkins for $1.99, and they were all larger than a basketball.  We had been invited to a potluck and I called to ask the hostess if she would like me to buy a couple for her to use as decorations.  And then I bought two for myself.

We never did carve the pumpkins, and I got to thinking that less sweetness is probably a good thing for those of us on GAPS.  And winter squash has been so expensive so far this year.  I decided that I was going to try roasting one of the big pumpkins and I was happy with the result.  I did find that the pumpkin texture had a slight bit of crunch, but that was not enough of a deterrent to finding ways to use them.

I was browsing around the Internet and I found these cute little pumpkin bites (see attribution links above) which were made with regular white flour, sugar and other non-GAPS allowed ingredients, so I decided to test my coconut flour conversion skills.

I brought these to work with me on Halloween to share with my coworkers and my boss liked them so much that she requested that I bring them to our Christmas potluck.

These remind me of cake doughnut holes… they are moist and delicious with a hot cup of tea or GAPS Friendly Hot Chocolate.  They also freeze perfectly well so you can make ahead of time – just remember to thaw to room temperature which will take about two hours.  You will find a printable version of this recipe at the bottom of the post.

Oh, and one more thing: These are dairy-free, but of course butter is legal on GAPS.  If you do not have to avoid butter, you may want to substitute the cinnamon topping mixture with butter instead of coconut oil.  It is quite delicious.

Yields: 18

Pumpkin Poppers

**If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

Be sure to get an exact 1/2 cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to ginger) in a large mixing bowl.  If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.

Mix together.

Pumpkin Poppers Dry Ingredients
Place 3 eggs into your Magic Bullet, blender or food processor with 1/2 cup of cooked carrots and 1/2 cup pumpkin. Feel free to use any kind of winter squash or any combination of pumpkin, winter squash or carrots.

Blend until completely smooth.

Place melted coconut oil, honey and vanilla into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.Pumpkin Poppers Wet Ingredients

Add wet ingredients to dry ingredients.  Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency.

Pumpkin Poppers Batter
Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.

Preheat oven to 325°F.

Pumpkin Poppers Batter

Use coconut oil to grease a mini muffin tin.

Lightly sprinkle coconut flour into the bottom of each muffin cup.

Measure out two tablespoons of batter for each popper.  It would be awesome to have one of these: Norpro 703 Grip-EZ 2-Tablespoon Stainless Scoop.

The batter should be of the consistency where you can pick it up in your hands and form into a little ball. If you have to use a tablespoon measurement like me, be sure that you completely meld the two parts together, otherwise when they bake you will end up with little splits and fissures where you placed them together. If by chance your batter is not thick enough, add in coconut flour by the teaspoon waiting a minute or two in between adding more. If your batter is too thick, you could try adding more pumpkin.

Drop into the muffin tins. I don’t advise using cupcake papers for this recipe – in the last step you will drizzle a liquid cinnamon topping which will make a sticky mess of the papers so it is best to just put them bare naked into the muffin tin.

Pumpkin Poppers in the Mini Muffin Tin
Bake for 20 minutes.

For the topping mix 1 tablespoon melted coconut oil (or butter) with 1 tablespoon honey and 1/2 teaspoon ground cinnamon.

When the poppers are done, as soon as you remove them from the oven using a 1/4 teaspoon measuring spoon drizzle 1/4 teaspoon of the topping mixture on each popper.

The topping will melt into the popper and will also spill down and soak into the bottom.

Carefully remove each popper, they should not stick because of the coconut flour placed under each one but I had a couple that were still a little stubborn and didn’t want to come loose.

 

Pumpkin Poppers with Cinnamon Topping

Please let me know if you have any questions, comments or suggestions!

This post has been shared at Fat Tuesdays and at GAPS Friendly Fridays #18. This post was featured at Real Food Forager Sunday Snippets.

Would you like to learn more about baking with coconut flour? Would you like to know:

  • How to successfully reproduce other people’s recipes?
  • How to work with coconut flour?
  • How to adapt your favorite family recipes?
  • The steps I take to convert recipes (including a work sheet)?
  • How to troubleshoot your flops and how to use your flops so that you don’t waste expensive ingredients?
  • The results of my experiment where I compared three different brand-name coconut flours?
  • Sources for finding coconut flour, including my favorite?
  • Why you might want to use coconut flour?

Mastering the Art of Baking with Coconut Flour will answer all these questions and will teach you how to use this unique flour to make delicious and nutritious baked goods that your friends and family will love.

Learn more here: Mastering the Art of Baking with Coconut Flour

Baking with Coconut Flour

 

Happy eating!

4.9 from 8 reviews
Pumpkin Poppers made with Coconut Flour
Author: 
Recipe type: Dessert
Cuisine: Gluten-free, Grain-free, Dairy-free
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These little pumpkin bites are moist and delicious with a hint of cinnamon.
Ingredients
  • ½ cup coconut flour, firmly packed (I used Tropical Traditions)
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon + ½ teaspoon cinnamon, divided use
  • ¼ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • 3 large eggs
  • ½ cup cooked pumpkin and ½ cup carrots (canned pumpkin will work also)
  • ⅓ cup virgin coconut oil, melted + 1 Tablespoon coconut oil (or butter), divided use
  • ¼ cup raw honey + 1 Tablespoon honey, divided use
  • 1 teaspoon vanilla
Instructions
  1. Be sure to get an exact ½ cup of coconut flour by using the back of a straight edged knife to level off the flour even with the top edge of the measuring cup. Measure all dry ingredients (coconut flour down to ginger) in a large mixing bowl. If you freeze your coconut flour (like I do with mine to keep it moist and fresh), you may sift after measuring to make sure there are no little hard clumps.
  2. Mix together.
  3. Place 3 eggs into your Magic Bullet, blender or food processor with the 1 cup of winter squash.
  4. Blend until completely smooth.
  5. Place melted coconut oil, honey and vanilla into a small bowl. Add the winter squash and eggs mixture into the bowl and whisk.
  6. Add wet ingredients to dry ingredients.
  7. Using a hand mixer, blend for 1-2 minutes until completely mixed. As the coconut flour absorbs the liquids the mixture will go from a very runny consistency to a thicker consistency.
  8. Allow the batter to sit for 5 minutes so that the coconut flour can absorb the liquids.
  9. Preheat oven to 325°F.
  10. Use coconut oil to grease a mini muffin tin.
  11. Lightly sprinkle coconut flour into the bottom of each muffin cup.
  12. Measure out two tablespoons of batter for each popper.
  13. The batter should be of the consistency where you can pick it up in your hands and form into a little ball.
  14. Drop into the muffin tins. I don't advise using cupcake papers for this recipe.
  15. Bake for 20 minutes.
  16. For the topping mix 1 tablespoon melted coconut oil with 1 tablespoon honey and ½ teaspoon ground cinnamon.
  17. When the poppers are done, as soon as you remove them from the oven using a ¼ teaspoon measuring spoon drizzle ¼ teaspoon of the topping mixture on each popper. The topping will melt into the popper and will also spill down and soak into the bottom.
Notes
You may use all pumpkin or winter squash - I used ½ carrots for more orange color since my pumpkin was not orange enough for my liking. These freeze well and are just as delicious once brought to room temperature (about 2 hours). Also, if you can have butter, consider using butter for the drizzled topping instead of coconut oil.
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89 comments to Pumpkin Poppers Gluten Free Grain Free

  • Jolene

    Thanks for the recipe, these look so good I am going to have to give them a shot this weekend!

    [Reply]

    Starlene Reply:

    Hi Jolene, you are welcome! Let me know if you get a chance to try them, I would love to hear how they turn out for you. They were so yummy!

    [Reply]

    Melissa Reply:

    Hi! Thanks for the detailed recipe. Have you ever tried canned pumpkin instead of cooked pumpkin? We don’t have Fresh pumpkins yet but I’m anxious to try this now!

    [Reply]

    Starlene Reply:

    Hi Melissa, yes, canned pumpkin will work! I would love to hear how they turn out for you! ~Starlene

  • You have no idea how I excited I am for this recipe! I literally am jumping for joy! Wish it wasn’t almost time to put my daughter to bed, otherwise I would make them right now!

    [Reply]

    Starlene Reply:

    Hi Jennifer! I’m just grinning ear to ear right now. Please let me know how they turn out for you!

    [Reply]

    Jennifer at Hybrid Rasta Mama Reply:

    DIED AND WENT TO HEAVEN! I am 10 poppers in and doubt the rest of the batch will last long! HOLY. WOW! I love you Starlene!

    [Reply]

    Starlene Reply:

    Whoohoo!! So glad you like them!! :-) Thanks for letting me know how they turned out, Jennifer! :-)

  • Beth

    Now I know what I can take to my Thanksgiving pot luck at work next week! Can’t wait to try them. :)

    [Reply]

    Starlene Reply:

    Hi Beth, I think everyone will love them, I know they did at my job. :-) My boss even asked me to bring them at our upcoming Christmas potluck. I would love to hear how they turn out for you. :-)

    [Reply]

    Beth Reply:

    Yup, these are dangerous alright! I made a batch last night, ate 12 of them (!!!) and then finished off the remaining 6 this morning!
    My dough was pretty moist (I didn’t add additional coconut flour because I wanted it to stay that way), and I ended up needing to bake for an additional 10 minutes.
    I had no problems at all getting them out of the mini muffin tins. And oddly enough, these tasted even better once they were cooled. This morning I was marveling over how moist these are! They went great w/my coffee. :)

    [Reply]

    Starlene Reply:

    Hi Beth! LOL – sounds like me. On the second batch I think I ate 8 before I put them into the freezer for safekeeping. I like them cold also, and they are pretty good for nibbling on straight out of the freezer. :-) Thanks for reporting back with your experience! Starlene

  • Sue

    Can you substitute the sugars with the stevia and/or xylitol? (candida diet) and is coconut flour the only flour that will work? How about rice flour? thanks

    [Reply]

    Starlene Reply:

    Hi Sue, I’ve not worked with rice flour but from what I understand coconut flour is unlike any other flour. I would think rice flour would be very delicate, but again I have not worked with it. And I also have not worked with stevia or xylitol, sorry. If you want to try eliminating the honey that is going to reduce your liquids by 1/4 cup – if you stick with coconut flour and eliminate the honey I would say that you will need to back off on the coconut flour, or add more pumpkin. Sorry I can’t be of more help!

    [Reply]

  • Mileni

    what can I use to substitute the honey? I have a diabetic dad in-law that cannot have honey & would love me to make these for him. Thanks a bunch, can’t wait to try them!

    [Reply]

    Starlene Reply:

    Hi Mileni, my best recommendation would be to replace the honey with pumpkin and then use a sweetener with which you are comfortable. I have never liked stevia, but some do and that might work to put in a few drops. If you use all carrots or butternut squash those are usually sweeter than pumpkin so you might not need to sweeten it up very much at all. I hope that helps.

    [Reply]

  • hannah

    These look delicious! I am curious if you could tell me how to substitute wheat flour for coconut. We are not gluten-free but we do try to stick to whole foods.

    [Reply]

    Starlene Reply:

    Hi Hannah, at the bottom of the post, just before the printable recipe I link to the recipe from which these were adapted. You probably have experience with white flour vs. wheat flour yourself and I think I remember that it is usually possible to switch out cup for cup with wheat vs. white. On that original recipe if you want to sub honey for the brown sugar I would just do 1/4 cup honey and you may need to also decrease the flour since you are decreasing your liquids. Sorry I can’t be of more help, but that is what I would try. Thanks for visiting!

    [Reply]

  • I’ve never used coconut flour before. Can I just use a blender to make coconut flour out of my coconut, or is there other ingredients added when you buy a package of coconut flour?

    [Reply]

    Starlene Reply:

    Hi Kristin, I really don’t know if this would work as I have only used commercially prepared coconut flour. I really like Tropical Traditions brand, but before I started using TT I used Bob’s Red Mill which is readily available in most grocery stores that have a health food section. I did find that Bob’s Red Mill tended to be a drier product than TT so you would probably need to use less in the recipe. I did a quick Google search and found that people do make their own coconut flour but there are a couple ways to do that and I haven’t tried them so I can’t really comment.

    [Reply]

    Amy Reply:

    I make my own coconut flour. It works best if you make coconut milk first, then dry the pulp, blend it well and you have a flour. Coconut flakes in the blender will work but if you blend it too long it will turn into a coconut butter. The homemade flour, make either way, will not be as fine or as dry as commercial coconut flour, I have had some trouble with some recipes and overall the texture is more fibrous, but since I try to be as whole foods as possible I work with the homemade flour anyway and it works out with some adjustments to recipes to get the right texture.

    [Reply]

    Amy Reply:

    So I did two batches with homemade almond flour and coconut flour (about half and half) I had to use almost twice as much flour (and I have farm eggs that are more medium than large) and the consistency was still pretty runny. However I put them in mini muffin tins and they are amazing, they taste just like pumpkin pie. I may use this as a pie filling this holiday season.

    Starlene Reply:

    Amy, I realized the other day that I actually feel a little thrill of excitement when my recipes flop, because there is almost always a way to salvage them in another way. Just like you are saying your version of this recipe would work as pie filling! Neat! Thanks for sharing with us! ~Starlene

    Starlene Reply:

    Hi Amy, I have never tried making homemade coconut flour but your experience confirms what I’ve read while researching the texture of homemade, that it is not as fine or dry and more fibrous. In fact, the first time I ever used coconut flour, which was years ago, it was a commercial brand which seemed to be more like the homemade product. It was very fibrous and nowhere near as absorbent as the brands I use nowadays. Thank you for your comment! ~Starlene

  • What a fantastic recipe, healthy and they sound delicious! I think I will make these for Thanksgiving! I came over from Pinterest, and my website pin4ever.com lets pinners save a copy of of their pins, boards, and likes. Anyone can get a free backup right now, I hope you will check it out!

    [Reply]

  • Debbie J.

    Can I use regular canned pumpkin? I usually don’t have time to cook my own. I can’t wait to make these!

    [Reply]

  • Debbie B.

    Can use canned pumpkin instead of cooking my own? I don’t always have the timeor patience to do that (plus I loaded up on organic canned pumpkin this year and have lots).

    [Reply]

    Starlene Reply:

    Hi Debbie, I am sure canned pumpkin would work just fine. Try it out and let us know how it works!

    [Reply]

    Debbie B. Reply:

    I will definitely let you know. I hope to make a batch in the next few days.

    [Reply]

    Debbie B. Reply:

    I made these using canned pumpkin and they were a little moist. Had to bake them an extra 10 minutes. I think next time I will add another tablespoon of coconut flour. Also, I used my great new silicone muffin pan liners and they came putnlikema dream and so much easier to wash than a sticky muffin pan. I sprinkled a little extra coconut sugar on top after putting melted butter/honey cinnamon on it. Yum!

  • Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

    Lea H recently posted..Win Tropical Traditions’ Palm Shortening…My Profile

    [Reply]

  • Nancy

    mmmmmm…doh-nuts (that was in my best Homer Simpson voice). The heck with poppers! These bites of heavenly goodness are just like donut holes. Yum! I have an awesome mini muffin pan that fits 24 muffins. I just made them a bit smaller and filled up 23 out of 24 of the slots. They smelled so good that I didn’t even have the patience to wait until I got the sauce on them. And the popper was so hot I burned my mouth. But whoa, was it worth it! I quickly got that sauce on and ate 3 more in succession. Since my incentive for making these is my 7 year old daughter, I figured I better quit eating these so there will be some left for her snacks this week!

    [Reply]

    Starlene Reply:

    Hi Nancy, so I’m sitting here with this big ol’ grin on my face. Love love love that these turned out for you and that you love them too. :-) Thank you for letting me know, you made my night. Hugs, Starlene

    [Reply]

    Nancy Reply:

    HUGE hit with my daughter. She ate 4 of them when she got home from school, and wanted more. I had to nix that so that she’d have room for dinner! I packed her some of these delicious goodies for snack at school tomorrow. My husband is not specifically on GAPS with us, but will try just about anything, and he really liked the poppers too (which a lot of the GAPS snacks he hasn’t cared for). Thanks for this really delicious recipe!

    [Reply]

    Starlene Reply:

    Awesome, so glad they went over well. Awww, and glad your hubby liked them too. It is sometimes hard to please adult palates that are so used to “regular” baked goods. Thanks for letting me know how they turned out!

  • Nance

    These are beyond awesome. Perfect for my grain/dairy/soy/yeast-free diet.
    I double it every time. A single batch is not enough!

    [Reply]

    Starlene Reply:

    Hi Nance! I am so glad you like the Pumpkin Poppers! It is so nice to have a treat like this on a limited diet. Thanks for stopping by and letting me know! :-) ~Starlene

    [Reply]

  • Nancy

    I just wanted to share with you and other readers that this recipe works without the honey! We are anti candida right now and I tried this recipe with spaghetti squash instead of the pumpkin and/or carrot mixture. And also doubling all the spices. I also increased coconut oil by another 25% to 50% (I kind of wing it each time I make this). Based on consistency, sometimes an additional egg needs to be added. I had also tried part of a batch with a bit of stevia (the actual dried and ground up leaf), which works to add sweetness, but none of us care that much for the actual taste of stevia. But if people like stevia, they can substitute that. Of course, my anti candida version of the poppers doesn’t hold a candle to your original version which wind up tasting like donut holes, but they work well when you can’t have the sweetness :)

    [Reply]

    Starlene Reply:

    Nancy, thanks for reporting back and letting us know! I have recently been experimenting with spaghetti squash and have learned that I like it very much nowadays. Oddly enough I didn’t care for it years ago. I hear you on the winging it part. :-) Thanks again for sharing your findings!

    [Reply]

  • Beth D

    1/2 cooked pumpkin? not sure how do you cook a pumpkin, a fresh pumpkin, Could please explain?

    [Reply]

    Starlene Reply:

    Beth, here is a link to a tutorial on roasting fresh pumpkin: http://www.traditional-foods.com/food-preparation/roasted-pumpkin/ Hope this helps! ~Starlene

    [Reply]

  • Jenna

    Are you able to substitute the coconut flour for plain flour? I am allergic to coconut :(
    Thanks so much!!!

    [Reply]

    Starlene Reply:

    Hi Jenna, if you look toward the bottom of the post you will find the original post which I converted from and the original recipe is regular flour. Hope that helps! :-)

    [Reply]

  • Carrie

    Do you think an egg sub will work for these? My daughter is allergic to them.

    [Reply]

    Starlene Reply:

    Hi Carrie, I haven’t tried it but if you do try it please let us know how it works out!

    [Reply]

  • Anne

    Is there a flour you can subsititue for the coconut flour and oil in the pumpkin poppers? My son is allergic to coconut of all things.
    Thanks they look yummy.

    [Reply]

    Starlene Reply:

    Hi Anne, can your son tolerate wheat flour? I’m thinking maybe not… what about almond flour?

    [Reply]

  • Angie

    These look awesome!! Are there any nutritional info on them? thanks!

    [Reply]

  • What an amazing recipe!!! I am always on the lookout for new GAPS recipes. These look wonderful. Thank you.

    Be Well,
    –Amber

    [Reply]

    Starlene Reply:

    Hi Amber, I hope you get a chance to try them soon. Thanks for stopping by and commenting!

    [Reply]

  • Sandy

    These are good and moist. Be sure you add enough coconut flour, I didn’t get mine dry enough to handle and it took longer to cook them. They were still good. I can’t do too much of the spices in this recipe, so will work on my own combination of spices or extracts to make it low oxalate. I used maple syrup in this and I like the flavor that it gives over the honey.

    [Reply]

    Starlene Reply:

    Hi Sandy, perhaps your coconut flour was very fresh, it seems to need less liquid when it’s very fresh. If you packed the measuring cup it will add quite a bit more coconut flour than lightly scooped. Oh, the maple syrup sounds wonderful! We can’t have it on the GAPS Diet but I’m sure it would be very delicious. Maybe you can use essential oils in exchange of the spices. My friend Patty at Loving Our Guts does some experimentation with essential oils replacing spices. She’s at http://www.lovingourguts.com. Thanks for stopping by and commenting!

    [Reply]

  • Corinne

    These sound yummy can’t wait to make them in the morning! Thanks :)

    [Reply]

    Starlene Reply:

    Hi Corinne, I hope you got to try them! Thanks for leaving a comment!
    Starlene recently posted..Thanksgiving Menu Plan 2013My Profile

    [Reply]

  • Melissa

    I just made these using sweet potato instead of pumpkin (we have a pumpkin allergy in our house). I used slightly more sweet potato puree (about 1.5 cups total) and 1/4 c coconut sugar. Subbed maple syrup for the honey in the topping. I cooked them 22 minutes and probably could’ve cooked them a minute or 2 longer…guessing it needed longer because I used extra sweet potato.
    SO GOOD! Thank you for the awesome recipe!

    [Reply]

  • Becky

    I made these this morning. Used 3/4 cup pumpkin, 1/4 c sweet potato, as it’s what I had on hand. I don’t have mini-muffin pan, so I used mini paper cups, which worked fair. Next time I’d put them on a cookie sheet, they don’t really move, so don’t really need cupping. My 7 year old, who I made them for, loves them!! She loves anything pumpkin, and we’re trying to get away from grains. Thanks!

    [Reply]

    Starlene Reply:

    Hi Becky, thanks for the feedback, when I’m able to have sweet potatoes I’ll definitely try using them and it’s good to know they work in the recipe! I’m glad your little girl liked them, they are such a nice treat when you can’t have “real” doughnuts. Best, Starlene

    [Reply]

  • C

    Aloha! These look super yummy ! Forgive me if this has already been asked, as I have not read all the comments … I need a last minute potluck dish and have no squash on hand – can I substitute canned pumpkin??

    [Reply]

    Starlene Reply:

    Hi – so sorry I didn’t get your question answered days ago!! But yes, canned pumpkin will work! I’ll make a note in the recipe. Thanks for stopping by and commenting! ~Starlene

    [Reply]

  • Rebecca

    I’m not a pumpkin lover, can you make this with Apple sauce a small just have spiced poppers? Any thoughts?

    [Reply]

    Starlene Reply:

    Hi Rebecca, I have not tried using applesauce myself, but I think it would work. Give it a try and let us know how it turns out. You might want to modify the spices just a bit to maybe have an apple pie flavor? Here is a recipe for apple pie spice here: http://allrecipes.com/recipe/apple-pie-spice-mix/ ~Starlene

    [Reply]

  • Katie

    Oh my gosh!!! I had high hopes for these when I pinned them and when I saw the recipe I was a little nervous because of the coconut flour. I thought these had the potential to be dry because of the coconut flour but it was quite the opposite! I’ll also admit that I was a little judgmental in my head when someone else commented that they ate like 8 of these at once. I’m no longer judging. These are no joke! I think I ate 5 tonight. Ha! I used half a cup of steamed carrots and half a cup of canned pumpkin. My dough was initially pretty watery so I did add more coconut flour as was suggested in the post. These came out very moist and soo tasty! I think they would be great with mini chocolate chips mixed in too! I also wanted to comment that I didn’t have a mini muffin pan and I just used my regular sized silicone muffin pan and they didn’t stick at all.

    [Reply]

    Starlene Reply:

    LOL!! I’m glad the Pumpkin Poppers turned out for you, Katie! I hide them from myself in the freezer, but I like them just as much cold! :-) Thanks for sharing about the silicone muffin pan. That sounds like something I need to look into as these can be sticky. Best, Starlene

    [Reply]

  • maggie

    Followed this recipe to the t and thought they were horrible!! Trying to figure out what went wrong..they were good texture, but tasted not sweet, pasty, and kind of burnt although they were not..so strange.

    [Reply]

    Starlene Reply:

    Maggie, I’m sorry you thought the pumpkin poppers were horrible. By your description I can’t really guess if something went wrong. Maybe you’d like my Chocolate Covered Cake Doughnuts better. http://gapsdietjourney.com/2013/06/chocolate-covered-cake-donuts-gluten-and-grain-free/

    [Reply]

  • Katie

    I can’t have eggs due to a nursling with colitis–is there a way to make these without?

    [Reply]

  • Katie

    Is there a way to make these egg-free?

    [Reply]

    Starlene Reply:

    Hi Katie – you could try using flax “egg” which would be 1 tablespoon of ground flax seed and 3 tablespoons water for each egg but I don’t think the texture will be right. ~Starlene

    [Reply]

  • Is there an egg substitute for this recipe?
    I am GF/DF/Nut free but just found out that I have
    to now add no egg as well :(
    These sound amazing!

    [Reply]

    dawnmarie Reply:

    Oh, I just read the comment above about the flax. Someone else told me about the flax sub but has anyone tried them with the flax yet?

    [Reply]

  • Marsha

    Absolutely amazing. Made a batch for my son when he came to visit. O my they went so fast. Now I am making them for a church fall festival. Soooo good.

    [Reply]

  • I made these for my weekly treat only I subbed sweet potato for pumpkin (1:1). Just plain they taste amazing, but with coconut cream they are out of this world. I will absolutely be trying to turn this into pie filling for ANY 2015 holiday. July 4th celebration? “I’ll bring the pie!” haha! thank you for sharing this!

    [Reply]

  • pam

    just wondering if I can substitute eggs with Great Lakes unflavored gelatin and if so how much would you recommend? I am on AIP and can not have eggs. Thanks so much

    [Reply]

    Starlene Reply:

    Hi Pam, I haven’t tried substituting gelatin at all so I’m not sure if it would work. I’m thinking it wouldn’t but you could sure try and let us know. Personally I would probably experiment with flax eggs, I think that would be more likely to work. ~Starlene

    [Reply]

  • Arielle

    Thank you for this recipe. I’m doing AIP Paleo and have been dying for a baked type yummy and these were great. I followed the recipe exactly and they were just wonderful. I liked them better cold out of the fridge though. This is the best use I’ve gotten out of coconut flour yet. Thanks a million!

    [Reply]

    Starlene Reply:

    Hi Arielle, I’m glad you enjoyed these! Good that you are at a point where you can have eggs! :-) ~Starlene

    [Reply]

  • Bridgette

    Reminds me of cider donuts ?

    [Reply]

    Starlene Reply:

    Hi Bridgette, I’ve never had cider donuts. They sound yummy though! ~Starlene
    Starlene recently posted..How to Easily Get Used to the Taste of SteviaMy Profile

    [Reply]

  • Jane

    Tried these today and they’re just ok. I’m always expecting something different, I guess. As another reviewer said maybe they’re better cold. Followed recipe exactly.

    [Reply]

    Starlene Reply:

    Hi Jane, are you new to baking with coconut flour? Coconut flour products do have a different texture than wheat flour products due to the lack of gluten. Thanks for your feedback. :-) ~Starlene

    [Reply]

  • Starlene- as an ode to my favorite GAPS dessert (these pumpkin poppers), I made an egg-free, no bake option that’s suitable for AIP followers as well: http://healthwanderer.com/no-bake-grain-free-pumpkin-cake-bitesdonut-holes/.

    Though, that won’t stop me from making your original recipe! If only I could find a way to make your recipe and not eat all of them by myself in one evening…

    Sheeva recently posted..No Bake Grain-Free Pumpkin Cake Bites/Donut Holes (Paleo, GAPS, AIP)My Profile

    [Reply]

    Starlene Reply:

    Sheeva, I just hopped over and checked those out. Wow! They look delicious!

    [Reply]

  • […] “Pumpkin Poppers” by Starlene from GAPS Diet Journey […]

  • […] Pumpkin Poppers from GAPS Diet Journey. These look good! A good substitute for Munchkins — haha! […]

  • […] being reserved for chutney. I made mayo from items on hand for the broccoli salad, and I even made Pumpkin Poppers for our Thanksgiving dessert using items from storage.  The grains to make flour, the almond meal, […]

  • […] French toast, brownies (!), and one I need to get into the kitchen and make soon for myself, pumpkin poppers! Free from grain and […]

  • […] Starlene’s Pumpkin Poppers recipe over at GAPS Diet Journey. You’ll want to check out her grain-free, dairy-free cookbooks, […]

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