Let’s learn how to bake these flavorful and healthy pumpkin bites!
Baking these healthy pumpkin bites is easier than you think! It fills your home with one the signature scents of fall…pumpkin spice! Is anyone craving all the fall flavors like I am? I am ready for everything pumpkin and cooler weather!
I grew up eating homegrown pumpkin coated in brown sugar and bathed in warm milk. My grandfather would grow them and my grandmother would cook it up and it always tastes the same, I loved it! To this day baking anything pumpkin reminds me of my childhood.
The ingredients used in this recipe are healthy and nutritious.
These nutritious pumpkin bites have just the right amount of pumpkin. With a good balance of coconut sugar and deliciously moist goodness inside! This recipe contains no milk or eggs making it vegan and paleo friendly.
You can feel good about baking these pumpkin bites for your family! The base used is Paleo flour, if you are not familiar with this type of flour. It is a blend of almond, arrowroot, coconut, tapioca flours. This combination blends beautifully and does not taste like dry cardboard at all! I feel like the options for natural flours are flooding the grocery stores at the moment. There are so many options and brands making it easy to find.
Also keep in mind while shopping for the canned pumpkin puree, double check that you are buying plain all natural pumpkin and not pumpkin pie filling. Pumpkin pie filling is sweetened and you would end up with an overly sweet pumpkin bite.
I find great joy in coming up with recipes that are flavorsome and made with whole clean foods that are not only healthy but taste great. Lets debunk the myth that healthy has to be gross!
I hope your family enjoys these healthy pumpkin bites recipe as much as mine did!
Happy Baking, Tahiri!
Healthy Pumpkin Bites
Ingredients
- 1 cup paleo flour
- 1 teaspoon pumpkin spice
- 1/4 teaspoon ground cinnamon
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons coconut oil melted
- 2 tablespoons almond milk unsweetened
- 1 flax egg 2 tablespoons water and 1 tablespoon ground flaxseed. Let sit for 2 minutes
- 3/4 cup pumpkin puree not pumpkin pie filling/ plain no sugar added
- 1 teaspoon vanilla extract
Dusting Sugar
- 2 1/2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
Instructions
- Place all dry ingredients in a bowl and combine. (Paleo Flour, pumpkin spice, cinnamon, coconut sugar, salt, baking powder)
- In a small bowl combine 2 tablespoons water and 1 tablespoon ground flax seed. Let it sit for 2 minutes.
- Melt 2 tablespoons in a microwave safe bowl. (15-20 seconds)
- Place all wet ingredients into a bowl and mix well. (melted coconut oil, almond milk, flax egg, pumpkin puree and vanilla extract)
- Add wet ingredients into dry ingredients and begin folding in the mixture until well combined.
- Gently roll out batter into balls, (cake ball size, careful not to make the balls to big to ensure they bake properly)
- Combine dusting sugar and cinnamon in a small bowl.
- Place donut balls one at a time into dusting sugar rolling it gently until it is all covered. (repeat the same process for all of them)
- Line and spray baking sheet and place them about 2 inches apart.
- Cook at 320 degrees for about 25-27 minutes
- 9. Let cool and enjoy!
