Cinnamon Sugar Pumpkin Muffins

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I feel like my window of time to use pumpkin recipes is coming to an end with Thanksgiving being tomorrow. Does anyone else feel this way? I really hope so, or at least tell me it is socially acceptable to make pumpkin recipes all year-long so I can end my panic and baking frenzy! I ran across this delicious little treat over on Health Bent. The recipe does call for regular sugar, which I have to admit caused a little panic in me. I read an article that was linked to the recipe regarding sugar and GI, blah, blah, blah. It made me think. I mean how many times have I justified a treat because “Hey, its Paleo”, but in reality, sugar is sugar and that is how your body perceives it. I would love to hear your thoughts on this (please don’t make me regret saying that! :P)

Note: I did substitute the white sugar for coconut sugar in the muffins. I used regular sugar on the top because I was afraid the coconut sugar wouldn’t result in the same crunchiness.

Cinnamon Sugar Pumpkin Muffins by Health Bent

Pumpkin Cake Bars with Cinnamon Icing

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Pumpkin Cake Bars with Cinnamon Icing by Food Renegade

This is one of those Paleo desserts that you can serve to anyone. I have tested this theory several times. My husband claims this dessert as THE BEST dessert I have ever made. I think I have a clue as to why…Bees all over the world are praying that this recipe doesn’t take off because it uses about an entire bee hive’s worth of honey! So-delicious? Yes! Should it make an everyday occurrence? No! (or yes, but don’t be surprised when your jeans don’t fit after about a week!)

It’s a pretty simple recipe to whip up. Throw all your cake ingredients in a bowl and beat it with an electric mixer. While it’s baking, throw all your icing ingredients into a bowl and beat that. Yes, you can use a whip, but make your life easier and use a hand mixer!

Tweaks: I added 1/4 teaspoon nutmeg to icing

Pumpkin Spice Lara Bars

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My kids love Lara Bars. What’s not to love? They are sweet and easily portable. The downside is that they are rather pricey! That’s why I prefer to make my own whenever possible. I decided to mess around and come up with a fall inspired version.

Pumpkin Spice Lara Bars


  • 1 1/2 cups of dates, pitted
  • 1/4 cup raw almonds
  • 1/4 cup pecans
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon coconut oil
  • pinch of Sea Salt


  1. Place almonds, pecans, and dates in food processor and pulse until everything is in small chunks.
  2. Add remaining ingredients and pulse into mixed well.
  3. Remove from processor and form into ball.
  4. Place on a baking sheet that is lined with parchment paper. Press out with hands or roll out with rolling-pin until about 1/2 inch thick. 
  5. Stick in fridge for at least 30 minutes.
  6. Remove and cut into bars.

Note: I prefer to individually wrap the bars in Saran Wrap when I’m finished and throw them in the snack bin in the fridge. It makes it easy for the kids to find and then they are still easily transportable!

Pseudo Paleo Pumpkin Pie

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I don’t usually like pumpkin pie. I am personally a pecan pie lover. Last Thanksgiving, my daughter said we MUST make one, so I thought I would give a paleo version a shot. This one is AWESOME! What makes it so great is the crust. It is made of ground pecans and hazelnuts! This is really the only pumpkin pie I will eat!

Note: Be sure to keep an eye of the crust, it has a tendency to burn. Also, don’t make this to far in advance, it will get soggy!

Pseudo Paleo Pumpkin Pie

Note: I topped my pie with coconut whipped cream. Take the thick part from a can of coconut cream (so leave the watery stuff behind) and beat it with an electric mixer until resembles whip cream. A little of this goes a long way on top of your pie!

Pumpkin Pancakes

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Pumpkin Pancakes

Pumpkin pancakes happen to be one of those dishes that as soon as fall rolls around, I crave them. I have had trouble finding a paleo version that maintained the fluffiness of my beloved IHop version…but these are wonderful! The kids practically cheer when they hear that these are on the breakfast menu. I save making these for the weekend, but you could also make a big batch and freeze them in portions for a quick breakfast during the week!
Note: I recommend using the egg whites in this. It takes approx. 4 eggs. Also, I used 1 tablespoon each of cinnamon and nutmeg