Wild Pumpkin Fudge Cakes (Paleo, Gluten-Free, Grain-Free, Low-Carb, Low-Sugar, Primal)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 7
  • 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.
  1. Preheat oven to 350°F. Line a muffin pan with liners.
  2. In a medium bowl, whisk together almond flour, coconut flour, salt, spices, stevia, and baking soda. Set aside.
  3. With an electric mixer, cream butter and coconut sugar until smooth. Beat in egg, vanilla, pumpkin puree, and minced ginger (mixture may look curdled).
  4. Mix in dry ingredient.
  5. Fold in chocolate chips, and scoop batter into muffin liners. Press additional chocolate chips into the tops (optional).
  6. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.
  7. Enjoy
Recipe by Fat-Burning Man at https://fatburningman.com/pumpkin-chocolate-chunk-squares-recipe-gluten-free-grain-free-neo-paleo-low-carb-low-sugar-primal/