Posted by Abel James | Last Updated:
5.0 from 2 reviews
Wild Pumpkin Fudge Cakes (Paleo, Gluten-Free, Grain-Free, Low-Carb, Low-Sugar, Primal)
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Author: Alyson Rose
Recipe type: Dessert
Serves: 7
Ingredients
- ½ cup almond flour (or sweet potato flour for nut-free)
- ½ cup coconut flour
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon pure stevia extract
- ½ tsp baking soda
- ½ cup (1 stick) butter, room temperature (or coconut oil)
- ⅓ cup coconut palm sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ teaspoon fresh ginger root, peeled and minced (or use ground ginger)
- ¼ cup dark chocolate chips (or dried mulberries for chocolate-free version), plus more for pressing into the tops.
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners.
- In a medium bowl, whisk together almond flour, coconut flour, salt, spices, stevia, and baking soda. Set aside.
- With an electric mixer, cream butter and coconut sugar until smooth. Beat in egg, vanilla, pumpkin puree, and minced ginger (mixture may look curdled).
- Mix in dry ingredient.
- Fold in chocolate chips, and scoop batter into muffin liners. Press additional chocolate chips into the tops (optional).
- Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
- Enjoy
This is an incredible recipe that Alyson put together. They all mysteriously disappeared within 24 hours…
Here’s a pro tip: go ahead and try them when they just come out of the oven if you must, but they reach the height of fudgy deliciousness once they’ve cooled in the refrigerator overnight.
Enjoy, folks! Let us know how it comes out.
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Are you struggling with changing your lifestyle or modifying your eating habits, even though you know what’s best? We can help.
Here’s a quick note from Shannon who completed the Wild30 Challenge and lost 19 pounds!
Shannon says she’s gained confidence:
Alyson and Abel, Thank you for changing my life!!!! I feel so much better and have more energy. I feel like a more pleasant person, I have more confidence and I’m handling stressful situations much better. 30 days in and I can’t wait to see how far I get by 100 days.
Here’s what Danica’s had to say after completing the Wild30 Challenge:
Finding this lifestyle has changed my life…in just one short month. I have lost 23 pounds and over 14 inches. My work relationships are better. I have so much energy, I tried racquetball and zumba for the first time. I started wearing makeup and making cute hairdos, that isn’t something I have done in years.Thanks Abel and Alyson!!!!!!
– Danica
Danica, this might be the first time someone has linked eating Wild to making cute hairdos. But I totally support that. 🙂
So how do you get started living Wild?
It seems like every day there’s a new study, article, or paper that just adds to the confusion and conflicting information about health, food, and fitness.
So my wife, Alyson, and I created the Wild30 Challenge to make it simple to get started eating Wild. You’ll get a Quick-Start Guide and Quick-Start Videos, done-for-you Meal Plans with color photos, and fat-burning workouts all in one place.
Right now, you can join the challenge and take advantage of our Early Bird Discount to save $50 off your entry.
Have you made these Pumpkin Fudge Cakes yet? Leave a comment below to let us know how they turned out!
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Today we’re here with a very dear friend of mine, who actually grew up down the street. And he’s talking with us about food policies, sustainable diets, and how to find peace and happiness by getting outdoors.
Reader Interactions
Comments
Stori saysI substituted 1/4 cup ground hemp seed and 1/4 cup ground salba seed for the almond flour. Just threw everything into the Kitchen Aid–no separate mixing of ingredients for this lazy cook– and mixed it up with 1/2 a 90% cocoa Lindt bar. Cooked 20 mins. It looked done but was super soft to the touch. Took it out anyway since I know coconut flour sets after it cools. Drum roll. . .
Wow! Wow. Wow. Wow.
Thanks a million for this amazing recipe.
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- Abel James says
Hi Stori, great idea subbing hemp and salba (and way to balance your Omegas)! Glad you enjoyed the recipe – many more to come!
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- Stori says
Update: I forgot to add the eggs to the second (double) batch I made. Guess what? They’re even better without the eggs! I couldn’t believe it. Organic cream cheese with stevia and xylitol for frosting. Heaven.
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- Abel James says
That’s great, Stori! We’ll have to try that next time. 🙂
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- Alyson Bridge says
I tried without eggs — they’re not bad if you refrigerate them overnight, but they don’t hold together very well. I definitely prefer them with eggs, but still delicious either way. 🙂
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- Chris says
The frosting idea sounds amazing!
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- Chris says
I just tried these as my first full paleo item. They are not bad, though definitely not a sweet as I am used to in terms of desserts. I am wondering if I went with a semi-sweet chocolate, though not full paleo, it the sweetness would increase to a better amount. Also, any thoughts on adding a sweetener like stevia to give it a little sweeter flavor?
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- Keith Fawcett says
what do you do with the other 1/4 can of pumpkin????
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- Emily Dewey says
You can store it in tupperware for later use if you like. Pumpkin tastes delicious in smoothies as well. – Emily, FBM Team
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- Chris says
There is a recipe on buzzfeed for pancakes that are paleo approved using the pumpkin.
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- Alyson says
Our dog loves pumpkin. We usually give her the leftover pumpkin or toss it in a smoothie.
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- Chris says
I used honey instead.
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- Peggy says
My batter was thick like cookie dough….is that how it is supposed to be?
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- Alyson says
Yes, the batter will be thick. How’d they turn out?
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- simran sandhu says
Gifts have a unique power that can make anyone happy.
Reply
- Alisson says
Wow, that looks really tasty. Mouth watering
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- Julie Saldana says
For healthy cakes all are my top choice. But I will change the little bit by adding chocolate chip to the dish more attractive to me.
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