Pumpkin Bites

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5 from 3 votes

www.theconsciousplantkitchen.com

These pumpkin bites are moist, soft in the center, and crispy on the edges. It's a delicious almond pumpkin recipe to celebrate fall.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/pumpkin-bites/

Prep Time10

Cook Time12

Total Time22

Servings: bites

Calories: 76.8kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour (note 1)
3 tablespoons Pumpkin Puree (note 2)
3 tablespoons Maple Syrup (note 3)
1 teaspoon Pumpkin Spice (note 5) optional

Optional Pumpkin Spice Coating

½ cup Sugar (note 4)
1-2 teaspoon Pumpkin Spice (note 5)
2 tablespoons Maple Syrup

US Customary - Metric

Instructions

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.
Bake the bites for 12-14 minutes at 350 °F (180 °C) until the edges are golden and dry.
Let the bites cool down on the tray for 5 minutes, then gently transfer them to a cooling rack. I used a teaspoon to remove them gently from the muffin pan without breaking. They are still a bit soft and firm up as they cool down.
Cool them down for 30 minutes and eat them plain or use the optional coating in the next steps.
In a small bowl, stir sugar and pumpkin spices.
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.

Notes

Note 1: Almond meal works too, but the color will be darker and the texture a bit gritty.

Note 2: You can use canned or fresh pumpkin puree. This is not the same as canned pumpkin pie filling that contains added sugar.

Note 3: Any liquid sweetener works.

Note 4: Any granulated sweetener works, like raw cane sugar, coconut sugar, sugar, brown sugar, or allulose.

Note 5: You can also just use ground cinnamon.

Storage: Store at room temperature for up to 4 days in an airtight container.

Nutrition