Paleo Pumpkin Spice Poppers

According to Urban Dictionary, the term “Amazeballs” is defined as:

Some annoying term Perez Hilton keeps trying to make happen, by saying it repeatedly, even though it makes no sense, and getting twitter followers to try and make it a trending topic, to make himself more famous for no reason.

The fact that someone like Perez Hilton can make six figures by being an annoying douchebag is amazeballs.

Granted, this is a good definition, but I think the word should have been reserved for these pumpkin-spice poppers … They seriously are the epitome of amazeballs!

This is one of my favorite gluten-free treats. The pumpkin flavor is perfect for the holiday season!

I am starting a Whole30 today, so I went on a crazy baking frenzy yesterday. Even though, Dallas & Melissa clearly state in their book, It Starts with Food, to “Start now. Today. This minute”. It was mostly because I came across these on pinterest recently and they sounded so good, there was no way I could wait 30 days to try making a paleo version.

If you want to see what I am eating for the next 30 days, follow me on instagram.

Paleo Pumpkin Spice Poppers

Makes 24 mini-muffin poppers

You will need a mini muffin tin for this one!

Ingredients
1/2 cup canned pumpkin puree (not pumpkin pie filling), (like this)
1/2 cup grass-fed butter, melted*
5 eggs, beaten
1 teaspoon vanilla
1/3 cup honey
1/2 cup coconut flour (I use this brand)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon all spice
1/8 teaspoon ground cloves
1/4 teaspoon sea salt
1/2 teaspoon baking soda (I like this brand)
coconut oil for greasing muffin tins

For coating:
1/2 cup grass-fed butter, melted*
1 tablespoon cinnamon
2 tablespoons organic maple sugar or organic coconut sugar

1. Preheat oven to 350 F and use coconut oil to coat muffin tin.
2. In a bowl, combine, butter, eggs, vanilla, pumpkin and honey. Whisk until thoroughly mixed.
3. Sift together coconut flour, salt and spices. Add the dry ingredients to the wet ingredients. Whisk to combine.
4. Let sit for 5 minutes to allow the coconut flour to absorb the wet ingredients.
5. Add baking soda, stir until baking soda is mixed through.
6. Fill mini-muffin tins until almost full.
7. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
8. Allow muffins to cool for a few minutes by either removing them from the pan and setting them on a cooling rack or leaving them in the pan and tipping  them on their sides.
9. Melt the butter on the stove top on low heat, watching it carefully to make sure that it doesn’t burn. Place melted butter in a small bowl. Mix maple (or coconut) sugar and cinnamon in a separate small bowl. After poppers have cooled for a few minutes, dip them in the butter and roll them in the sugar mixture.
10. Enjoy!

*NOTE: To make this completely dairy-free, substitute butter for palm shortening. I use this brand and this brand.