mga ito Mga Kagat ng Kalabasa are moist, soft in the center, covered with cinnamon sugar, and crispy on the edges. It’s a delicious almond pumpkin recipe to celebrate fall.
When the fall season starts, I love to make lahat ng kalabasa in my kitchen. I generally buy several cans of pumpkin puree to allow me to make all my favorite pumpkin desserts, like my Tinapay na Kalabasa na may 5 Sangkap, Mga Butas ng Donut ng Kalabasa, O Mga Cookie na Kalabasa na Walang Pagluluto.
These pumpkin bites are something new, something different. They are a bit like mini donuts, but they are slightly moister with a borderline cakey texture inside. It’s a great simple dessert or snack that goes very well with a tea or coffee.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
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Mga Kagat ng Kalabasa
Ingredients
- 1 tasa Flour ng Almond - (tala 1)
- 3 tablespoons Kalabasa Puree - (tala 2)
- 3 tablespoons Maple syrup - (tala 3)
- 1 kutsarita Pumpkin Spice - (tala 5) opsyonal
Optional Pumpkin Spice Coating
- ½ tasa Hindi Pinong Cane Sugar - (tala 4)
- 1-2 kutsarita Pumpkin Spice - (tala 5)
- 2 tablespoons Maple syrup
tagubilin
- Preheat the oven to 350 °F (180 °C). Line a mini-muffin pan with mini paper liners, or line a baking sheet with parchment paper. Grease them using cooking oil spray. Set aside.
- In a mixing bowl, stir almond flour, pumpkin puree, maple syrup, and pumpkin spice, if used (recommended if you don't coat them with pumpkin spice sugar). Stir until it forms a sticky, firm dough.
- Roll it into small balls and place it on the prepared baking sheet or tray.
- Ihurno ang mga piraso sa loob ng 12-14 minuto sa 350 °F (180 °C) hanggang sa maging ginintuang at tuyo ang mga gilid.
- Hayaang lumamig ang mga piraso sa tray nang 5 minuto, pagkatapos ay dahan-dahang ilipat ang mga ito sa isang cooling rack. Gumamit ako ng kutsarita para dahan-dahang alisin ang mga ito mula sa muffin pan nang hindi nababasag. Medyo malambot at matigas pa rin ang mga ito habang lumalamig.
- Cool them down for 30 minutes and eat them plain or use the optional coating in the next steps.
- Sa isang maliit na mangkok, haluin ang asukal at mga pampalasa ng kalabasa.
- Lightly brush all the sides of a pumpkin bite with maple syrup and roll it into the pumpkin spice sugar. Repeat until all bites are coated.
Mga Tala
Pagkain
Ingredients at Substitutions
- Flour ng Almond – Use finely ground blanched almond flour for the best texture. Almond meal can be used but will result in a darker color and grittier texture.
- Kalabasa Puree Use pure pumpkin puree, either canned or homemade. Ensure it’s not pumpkin pie filling as that is loaded with sugar.
- Maple syrup – Choose pure maple syrup. Any liquid sweetener like agave nectar or date syrup can be substituted.
- Asukal (for coating) – Use any granulated sweetener such as raw cane sugar, coconut sugar, or even sugar-free alternatives like allulose.
- Pumpkin Spice (for coating) – Use a pre-made pumpkin spice mix or create your own with cinnamon, ginger, nutmeg, and cloves. Ground cinnamon also works well on its own.
How to Make Pumpkin Bites
This is a super easy recipe as it consists pretty much into combining the dough and rolling it in the sugar coating.
Ibuhos ang lahat ng sangkap ng masa sa isang mixing bowl.
Work the dough with a spatula until it form a large sticky ball.
Roll small balls and place them in an oiled mini muffin tray. Bake the balls for 12 minutes.
Brush the balls with maple syrup and roll them in the cinnamon sugar mixture.
Mga Tip sa Pagbe-bake ni Carine
- Ensure your pumpkin puree is well-drained to prevent excess moisture in the dough.
- For uniformly sized bites, use a small cookie scoop or measuring spoon to portion the dough.
- Kung ang masa ay masyadong malagkit to roll, refrigerate it for 15-20 minutes before shaping.
- Watch the baking time closely, as almond flour can brown quickly. The edges should be golden but not dark.
- Allow the bites to cool completely before coating to ensure the sugar mixture adheres well.
- Para sa dagdag na protina, add a tablespoon of vanilla or pumpkin spice protein powder to the dough.
Can I use tapioca flour instead of almond flour?
they will be very hard, not as soft and moist.
I haven’t tried these yet but I’m going to for sure. I was looking for something I could do with my canned pumpkin. This sounds so good. I also saw a recipe where you just mixed canned pumpkin and melted white chocolate together and then let it cool off. I think it was like made into the form of a cake but it could be whatever.
Nagustuhan ito ng pamilya ko!
I’ve made double batches of these in a week. Very tasty and just a few morsels are enough to hit the savory sweet craving.
I have a question, instead of using Almond flour could I use regular AP flour?
No, this recipe wouldn’t work with normal flour without changing also the liquids.
Delicious. I’m cooking several batches and freezing them for thanksgiving breakfast/snacks.
talagang masarap
Looking forward to trying these amazing pumpkin bites.
So excited about this recipe because I’ve been looking for a recipe where I could use the almond pulp after I make almond milk. Today I successfully used the pulp instead of flour to make these bites and they came out great. I didn’t make any other changes to the recipe.
Thanks for sharing your lovely feedback with me, I never made the recipe with almond pulp so I am glad your reported it works! it will help others for sure.
Sounds yummy. Can these be sent in mail(5 days) to my grandson in the Air Force without spoiling ?
I don’t think they will taste good if not refrigerate for so long. I recommend eating them within 4 days and keep them in the fridge.