Paleo Pumpkin Petit Fours

paleo pumpkin bread

These little Paleo Pumpkin Petit Fours were SO good, and so cute!  They’re basically Paleo pumpkin bread in the form of petit fours. The kids and adults really loved them!  You’ll be surprised at how easy they are to make, too.  They would be perfect to serve at a Fall tea party, or any other gathering.


Paleo Pumpkin Bread

 Makes about 40 petit fours

Here’s the recipe:

For the Paleo Pumpkin Bread Batter: 

Preheat the oven to 350 degrees F.  Spray your silicone pumpkin mold sheet with coconut oil.  Place all of the wet ingredients, except coconut oil, in your stand mixer, with the whisk attachment.  Mix on medium-low until they are all well incorporated.

In a medium bowl mix together the baking soda, sea salt, almond flour, coconut flour, and pumpkin pie spice.  Add this dry mixture to your mixer and mix on medium.  While the ingredients are mixing, add the melted coconut oil and continue to mix until everything is well combined.

Place your greased silicone pumpkin mold on a hard baking sheet (it fits perfectly in a jelly roll pan).  Place about a tablespoon of batter into each little pumpkin.  The batter should come up to about a quarter inch from the top.  It’s thick batter, so you may have to push it down with your fingers or bang the pan on the counter a little to even it out.  There should be enough batter for almost two whole sheets.  Bake for 18-20 minutes, or until the centers are set.

Place on a wire rack to cool for about 15 minutes.

For the Frosting:

Paleo Pumpkin Bread

  •  1/2 Cup Coconut Oil, Melted
  • 1/2 Cup Pumpkin
  • 1/3 Cup Light Coconut Cream
  • 2 Tbsp Coconut Sugar
  • Dash of Sea Salt

Combine all of the ingredients in a small bowl and whisk well.  It will be very loose, which is exactly how you need it to be in order to frost them!

To Frost the Petit Fours:

Paleo Pumpkin bread

When the little paleo pumpkin breads have cooled and set, leave them in the silicone mold and use a bread knife to cut off the tops.  Just angle it flat on the mold and cut gently across the whole top.  Believe me, the tops did not go to waste in our house!  My little elves made quick work of them!

Turn the silicone mold over onto a flat surface, and the petit fours should fall out easily.  Place them, cut surface down, on the wire rack, with a sheet of aluminum foil or parchment paper below it.

Use a spoon to pour the frosting over each cake.  Use enough frosting to let it pour down the sides of them.  We tried using a paint brush on the sides, but it was easier to just use the spoon.  Start with a larger amount of frosting on the top, then gently make circles with the spoon to let it fall down the sides.  If you want thicker frosting, try refrigerating them after you do one layer.  The coconut oil will harden (which makes the color creamier), then you can add another layer of frosting.  Sprinkle with cinnamon.

Refrigerate the petit fours all on the wire rack for about 20 minutes after you finish frosting them.  Once the frosting sets you can store the pumpkins in a container in the refrigerator, until you’re ready to serve them.  They should keep for a few days!

Serve cold and ENJOY!!!


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