Pumpkin Pie Poppers

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Dietary: Gluten-Free, Kosher, Soy-Free, Vegetarian

The name says it all pumpkin pie poppers.What could be better than bite sized pop-able pumpkin pie?!

Prep: 10 min
Total Time: 30 min
Yield: 24 poppers



  • 1 cup Hodgson Mill Almond Flour/Meal
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1 large egg, room temperature
  • 1 cup pumpkin puree, fresh or canned
  • 2 Tbsp. salted butter, melted
  • 1/4 tsp. sweetener of choice
  • 1 tsp. honey
  • 1/4 cup chopped nuts

       Cream Cheese Frosting

  • 4 oz. cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 1/8-1/2 tsp. sweetener of choice, sweeten to taste
  • 1/2 tsp. honey
  • 1/4 tsp vanilla extract


  • Preheat oven to 325°F. Spray mini muffin tin with cooking spray or use paper liners.
  • In a medium bowl combine all the ingredients for poppers, except the chopped nuts, stir well. Spoon or scoop 1-1/2 Tbsp. of batter into each muffin cup. Top each popper with chopped nuts. Bake in preheated oven 20 minutes. Cool on wire rack.
  • Cream cheese frosting: In a medium bowl blend the cream cheese with a mixer. Add cream, sweetener, honey, and vanilla; blend until frosting is thick and smooth. Refrigerate until needed. Top cooled poppers with generous amount of cream cheese frosting.