Are you ready to see what’s on Tammy’s Table?

It’s Fall Y’all! Who loves everything pumpkin because if so this one is for you!


  • ½ cup unsweetened canned pumpkin
  • ½ cup coconut oil
  • ½ cup unsweetened almond butter
  • ¼ cup maple syrup (I used Birch Benders Keto Maple Bourbon to lower the sugar content and I like the hint of bourbon. You may also use Lakanto Maple flavored syrup)
  • 1.5 teaspoons pumpkin pie spice
  • 1/8th teaspoon of salt


  • Preheat the oven to 350°.
  • Line a muffin tin with 9-10 muffin liners.
  • Melt the coconut oil until liquid, add to glass mixing bowl and add all the other ingredients.
  • Mix until smooth.
  • Divide equally into a silicone ice cube tray or silicone candy mold and place in the freezer until hard.
  • Store in the freezer or fridge as they will get soft and messy if kept out.
  • You can also use mini cupcake paper liners and freeze or simply line a square glass dish with parchment paper and cut into squares. Trust me you will enjoy them no matter what shape they are LOL.