The Perfect Fall Treat: Pumpkin Bread Bites

Nothing says fall quite like pumpkin, maple and spice. These pumpkin bread bites/mini muffins are the perfect treat to satisfy your craving — without spending hours in the kitchen. 

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Why You’ll Love Them

• Quick to make — ready in just 15 minutes. 
• Wholesome ingredients like whole wheat flour, oats and pure pumpkin.
• Perfectly portioned so you can enjoy a little sweetness without overindulging.

Ingredients

• ¾ cup whole wheat flour.
• ¾ cup all-purpose flour.
• ½ cup oats, quick cooking or old fashioned.
• 2½ teaspoons baking powder.
• ¼ teaspoon baking soda.
• ½ teaspoon kosher salt.
• 2 teaspoons pumpkin pie spice.
• 1 large egg.
• 2 tablespoons avocado oil.
• ½ cup maple syrup*.
• 1 teaspoon vanilla extract.
• 1 cup canned 100% pure pumpkin.
• ½ cup almond milk, or any preferred milk.
• 2 tablespoons pumpkin seeds, optional.

Instructions

• Preheat oven to 350ºF. Liberally mist a mini muffin pan with oil spray.
• In a large mixing bowl, whisk together flours, oats, baking powder, baking soda, salt and pumpkin pie spice.
• In a medium mixing bowl, whisk together egg, oil, maple syrup and vanilla. Add pumpkin and milk and whisk to combine.
• Pour wet ingredients over dry ingredients and, using a rubber spatula, gently fold ingredients together until just combined. The batter will be thick and spongy. Don’t worry about leaving a few lumps in the batter.
• Divide batter evenly between muffin compartments, filling each cup about 3/4 full.
• Sprinkle tops of muffins with optional pumpkin seeds, if using.
• Bake 10 to 12 minutes, or until an inserted toothpick comes out clean. 

*You can swap in brown sugar, honey or a zero-calorie sweetener.

Storage Tips

These bites stay fresh on the counter for two days, in the fridge for up to five, or in the freezer for up to two months — so they’re a great make-ahead snack.

Nutrition (per bite)

45 calories • 8g carbs • 1g protein • 1g fat • 1g fiber

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