IMG_0358Looking for a healthy, delicious after-school snack that is a snap to make? These gluten-free Pumpkin Poppers made with Honey MELT® fill the bill without added sugar.


½ cup coconut flour

½ teaspoon sea salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon allspice

¼ teaspoon ground cloves

3 eggs

1 cup cooked pumpkin, or ½ cup cooked pumpkin and ½ cup cooked carrot

2/3 cup Honey MELT, softened

1 teaspoon vanilla extract


  • Preheat the oven to 325 degrees F.
  • Sift together all dry ingredients is a large mixing bowl.
  • In a food processor, place 3 eggs and the pumpkin/ pumpkin-carrot and blend until smooth.
  • Add the softened Honey MELT to the food processor and blend again until smooth.
  • Add the wet ingredients to the dry ingredients and mix with a wooden spoon or hand mixer until completely mixed. As the coconut flour absorbs the liquids the mixture will change from a runny consistency to a thicker one.
  • Allow the batter to sit for 5 minutes.
  • Use coconut oil to grease a mini muffin tin and lightly sprinkle with coconut flour (to prevent Pumpkin Poppers from sticking).
  • Measure 2 tablespoons of batter and roll into a ball in the palms of your hands.
  • Drop each batter ball into the muffin tins.
  • Bake for 20 minutes.
  • Remove from the oven and move from the muffin tin to a serving plate.
  • In a Pyrex measuring cup, soften a couple of spoonfuls of Honey MELT with a little honey (optional) and drizzle over the Pumpkin Poppers. Sprinkle a little bit of cinnamon on top. The topping will melt into the poppers and spill down and soak into the bottom.