This dessert was a total accident but I’m obsessed! Who wouldn’t want to treat their guests or family with a cool layered pumpkin treat?

These treats are Vegan and Paleo, Dairy Free, Egg Free and Refined Sugar Free.

Warm Pumpkin spice bars are one of my favorite Autumn treats to whip up for my family. We had our favorite pumpkin recipes from Paleo Magazine. This year, I have been focusing on vegan recipes because I have so many friends who avoid dairy and eggs. These are my Paleo Magazine inspired Vegan Pumpkin Crumb Bars.

Obviously, my favorite fall activity is picking fall fruits and baking. I throw on my over sized sweaters, prop my doors open and light spiced candles while playing in the kitchen with my kids.

As a tribute to fall and all things spiced and delicious, I wanted to share my favorite Fall recipes with you.

Fall Recipe Round up

Easy Pumpkin Waffles

Pumpkin Spice Bites

Sweet Potato, Apple, Shallot Soup

Pumpkin Spice Latte

Back To School Spiced Apple-Nut Bites

Pumpkin Spice Muffins (Dairy- Free)

Open your windows and doors, light your pumpkin candles and wrap up in a blanket to enjoy these pumpkin waffles.

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Pumpkin Waffles

Gluten- free and Paleo approved Waffles! Welcome fall with these easy to make pumpkin spice waffles. 

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

Waffle Batter

• 3 Eggs
• 2 Tbsp Pumpkin Puree
• 2 Tbsp Almond Milk
• 1/2 Cup Maple Syrup
• 2 Cups Almond Flour
• 1 tsp. Baking Powder
• 1/2 tsp. Sea Salt
• 1/2 tsp. Pumpkin Pie Spice
• Coconut oil for Greasing Waffle maker

Topping:

• Drizzle with Maple Syrup Optional
• Sprinkle with Cinnamon Optional
• Top with a little Kerrygold Butter Optional

Instructions

• Combine all the ingredients into a large mixing bowl, stir until well blended
• Plug in waffle maker and allow it to warm
• Generously grease waffle maker with oil of choice ( I use coconut oil). 
• Place 1 scoop of batter onto waffle maker and cook according to your maker. (Every maker is different, I cook mine for a double round to make them a little crispy on the edges).
• Grease maker after each use and repeat process until batter is gone. 
• Top with cinnamon, butter and syrup. Enjoy every bite! 

Today we got up, finished our chores and then walked around the local farmers market. I was thrilled when I saw a few of the vendors were selling pumpkins. Hooray for Fall! I’ve always wanted to make my own pumpkin puree so I decided that this was the day to experiment. It was so simple!

Ingredients:   1 Medium cooking Pumpkin

Process:

1. Preheat oven to 375F
2. Cut the pumpkin stem off and cut the pumpkin in half.
3. Use an ice cream scoop to remove seeds and pulp. (set aside for later)
4. Slice pumpkin into manageable chunks.
5. Place pumpkin in a baking pan and cover with tin foil.
6. Bake for 90minutes.
7. Scoop pumpkin out of the shell (should be very soft and easy to scoop out with a spoon.)
8. Put pumpkin into a mixing bowl, mix until pureed. (You could also use a blender or puree tool.)
9. One Medium pumpkin gave me 7 cups of pumpkin puree.
10. Store pumpkin in freezer bags for later use. I measured 2 cups per bag.

Roasted Pumpkin Seeds

Process:

1. While your pumpkin is cooking. Rinse and clean pumpkin seeds.
2. Lay seeds out to dry.
3. Coat baking sheet with coconut oil.
4. Place seeds on sheet and sprinkle with sea salt.
5. Bake at 325F for 25 min, half way through stir seeds so they are fully coated in oil and sea salt.

I used some of the pumpkin puree today to make these delicious Pumpkin swirl muffins.

• 1 C. blanched almond flour
• ¼ tsp. sea salt
• ½ tsp. baking soda
• 1 Tbs. cinnamon
• 1 ½ tsp. Pumpkin pie spice
• ½ C. Pumpkin puree (I use trader Joe’s canned organic)
• 2 Tbs. honey
• 1 tsp. Vanilla Extract
• 3 eggs

1.  In a mixer combine dry ingredients.  One by one, add Pumpkin puree, Honey, Vanilla and Eggs
2. Mix until well blended and then scrape into a small loaf pan.
3. Bake at 350° for 30 minutes and allow the bread to cool and set before serving.

 

• 1 1/2 C. Almond Flour
• 1/2 C Coconut Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1 tsp. Pumpkin Pie spice
• 7 ounces Pumpkin Puree
• 2 Eggs
• 1/3 cup Honey
• 1 tsp Vanilla Extract
• 1/4 C Coconut oil, melted

• 1/4 C. Honey
• 1/4C Coconut Oil, Melted
• 2 Tbs Ground Cinnamon

1. Preheat oven to 350
2. Combine all the dry ingredients in a bowl and mix.
3. Add Pumpkin and eggs to the dry mix and blend well.
4. Line a muffin pan with liners and spray with oil. (I use coconut oil)
5. Pour batter into muffin pan 2/3 of the way.

1. In a separate bowl, whisk all the ingredients.
2. Top each muffin with a half teaspoon of Cinnamon and use a toothpick to swirl into the batter gently.
3. Place the muffins in the oven 350F.
4. Bake for 25 minutes or until toothpick comes out clean.
5. Cool on a wire rack for 10 minutes, these are delicious warm!

1. 1/4tsp Salt
2. 1/4 tsp Baking Powder
3. 1/2 tsp Pumpkin pie mix
4. 1/2 Cup Almond Meal or Almond flour
5. 1/2 tsp Vanilla
6. 1 Eggs
7. 1/4 Cup Canned Pumpkin
8. 1 TBS Organic Honey

Process:

1. Combine the dry ingredients together in medium size bowl
2. Add the wet ingredients and mix thoroughly with a large spoon
3. In a Pre-warmed skillet, melt butter
4. Pour a small amount of batter in pan
5. Cook in a skillet on medium heat and flip them when the centers get bubbles
6. Serve with your favorite breakfast sides