Magical Paleo Pumpkin Cruble Bars- Low Carb & gluten free.
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4.46 from 22 votes

Magical Paleo Pumpkin Crumble Bars

Magical Paleo Pumpkin Crumble Bars are a great fall treat. Creamy pumpkin cake layer with a coffee cake crumble topping. Will magically disappear from your kitchen!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: and dairy free option, low carb option, paleo, primal, starch free, vegetarian
Cuisine: fall grain free dessert
Servings: 9
Author: Stacey


  • Magical Paleo Pumpkin Crumble Bars:
  • 1/3 cup coconut flour sifted, where to buy this
  • 2 tsp pumpkin pie spice.
  • 1 tsp cinnamon.
  • 1/8 tsp sea salt.
  • 2 eggs beaten
  • 1/3 cup organic pumpkin puree . make sure pumpkin is the only ingredient
  • Sweetener of choice: 1/3 organic maple syrup or for low carb version use 1/3 cup low carb maple syrup + 25 drops liquid stevia (I used Nature’s Hollow Maple Syrup)., or could use 1/2 cup erytritol +1/3 cup water., for paleo and vegetarian
  • 1/4 cup unsweetened almond milk or coconut milk.
  • 2 tbsp coconut oil or dairy butter melted.
  • 1 tsp gluten free organic vanilla extract.
  • ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
  • Crumble Topping:
  • 1/2 cup almond or pecan meal (grind up raw almonds or pecans in a magic bullet or coffee grinder until course grained meal forms) or can purchase at Trader Joes.
  • 3 tbsp unsweetened organic coconut flakes.
  • 2 tbsp coconut sugar for paleo or for low carb use a low carb granulated sweetener (I used 2 tbsp eyrithritol).
  • 1 tsp cinnamon.
  • 3 tbsp coconut oil or dairy butter melted.


  • Preheat oven at 350 F, and grease or oil an 8x8 pan.
  • In a large mixing bowl combine: 1/3 cup sifted coconut flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/8 tsp sea salt. Mix together thoroughly. Set aside.
  • In a different large mixing bowl combine: 2 eggs, 1/4 cup almond or coconut milk, 1/3 cup pumpkin puree, 2 tbsp melted coconut oil or butter, 1/3 cup maple syrup or sweetener of choice, and 1 tsp vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
  • Add coconut flour mixture to the egg mixture and stir until combined.
  • Pour and spread batter into greased 8x8 pan, and set aside.
  • In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
  • Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan, *seen in photo above*.
  • Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
  • Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
  • Cut into 9 medium size bars and serve.



Nutritional Data For Low Carb Version: Serving: 1 medium size bar, Cal: 132, Fat:9.8 g, Carbs: 5.3/ Net Carbs: 2.7 g, Fiber: 2.6 g, Protein: 3 g, Sugar: 1 g,
[Nutritional Data For Paleo Version: Serving: 1 medium size bar out of 9, Cal:163, Fat: 9.8 g, Carbs: 12 g/ Net Carbs: 9.4 g, Fiber: 2.6 g, Protein: 3 g, Sugar: 8 g.
*Nutritional data is an estimate based on the products I used.*