Mini Paleo Pumpkin Pies

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What a perfect recipe to celebrate: Mini Paleo Pumpkin Pies! With a delightful streusal topping.

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It can be a challenge to “healthify” certain treats. mostly cakes and cookies, but Pumpkin Pie isn’t too unhealthy to begin with! The main ingredient is PUMPKIN, which is a crazy healthy superfood. Just Google the health benefits of Pumpkin if you aren’t already aware and you might be blown away.

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Now while Pumpkin is healthy, traditional pumpkin pie can still be laden with refined sugars, processed butter, and other nutrient-less ingredients. But they really don’t add that much to the main flavor star, which is the pumpkin and the pumpkin pie spices! So, omitting them is really quite simple.

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I’m sure this recipe could be adapted to be a more traditional pie too, but the mini aspect is also perfect for easy sharing, portion control, and just general cuteness! I love my mini muffin tin – if you don’t have one, I highly recommend it. I love making mini banana muffins out of my 5-ingredient banana bread recipe (and the chocolate version too!) as the perfect snack when I’m not really hungry but I just want something sweet!

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Mini Paleo Pumpkin Pies
By The Granola Diaries

Crust:

  • 1/2 C Almond Flour
  • 4 Tbsp Coconut Oil, melted
  • Water, as needed

Filling:

  • 3/4 C Pumpkin Puree
  • 1 egg
  • 2 Tbsp Coconut Sugar (or Maple Syrup)
  • 3 – 4 Tbsp Coconut Flour
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • Pumkin pie spice and cinnamon to taste
  • Dash of salt

Streusal:

  • Leftover crust
  • 1 tbsp coconut oil, soft but not melted
  • Cinnamon, to taste
  • Coconut sugar, to taste

Directions:

  1. Preheat oven to 350 and line a mini muffin tin with liners, and spray them.
  2. Make crust: Mix almond flour and melted coconut oil. If mixture seems really dry, add 1/2 tbsp water at a time. The mixture should stick together when you pinch it. Wet fingers and press about 1/2 tsp of the crumb mixture into muffin liners. Bake for 4 minutes to set.
  3. Meanwhile, mix the pumpkin puree and all filling ingredients in a bowl, adding coconut flour last.
  4. Make the streusal: Mix coconut oil with the leftover crust mixure. Add a generous dash of each cinnamon and coconut sugar. Adjust to taste.
  5. Add about 1 heaping Tbsp of the filling into each muffin and top with streusal. Bake for 15 minutes. Enjoy warm or refrigerate for later – these are great cold, or the next day!

Tag me in your recipe recreations and spread the love on Instagram @thegranoladiaries!

 

 

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