• 1 cup pumpkin purée
  • 4 eggs
  • 1/4 cup coconut oil or ghee, melted
  • 2 tablespoons almond butter
  • 6-8 tablespoons Lakanto maple syrup
  • 1 T pure vanilla extract
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking soda
  • 1 T cinnamon
  • 2 T pumpkin pie spice
  • pinch of sea salt


  • Preheat the oven to 350 degrees F.
  • Grease 4 1-cup oven-safe ramekins with butter or coconut oil.
  • Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and pure vanilla extract together until well combined.
  • Add the remaining ingredients (coconut flour, baking soda, cinnamon, pumpkin pie spice, salt) to the wet ingredients and whisk until well combined.
  • Pour mixture into ramekins.
  • Bake in the center of the oven for 25-35 minutes or until the soufflé puffs up and the center no longer appears wet.