Healthy Mini Pumpkin Bites Recipe
Are your mornings a rush? Don’t have time to eat breakfast? Hungry when you get to work? Well these mini pumpkin muffins are easy/quick to make, delicious, and can last the whole week!
If you’re a visual person like me, I’ve included pictures along with the instructions. If you want to jump right into the instructions just scroll down. You can also print the recipe too.
Servings: Makes 30-35 Mini Muffins
Prep Time: 10 Min.
Bake Time: 10 Min.
½ can (15 oz.) Libby’s Pure Pumpkin (doesn’t have to be this brand)
½ cup milk (your choice, I used fat free milk)
⅓ cup brown sugar
¼ cup maple syrup (I used lite pancake syrup, this one.)
1½ teaspoon vanilla extract
⅜ teaspoon cinnamon
¼ teaspoon ground clove
¼ teaspoon nutmeg
2 teaspoon baking powder
3 cups old fashioned whole oats (do not use instant oatmeal, I used this one.)
pinch of salt
chocolate chips (optional)
24 cup muffin pan / cupcake pan
Preheat oven to 350°F
In a large bowl, whisk the egg, pumpkin, milk, brown sugar, vanilla extract, cinnamon, ground clove, nutmeg, and salt.
Add the maple syrup and baking powder to the batter then whisk well.
Add the whole oats. Whisk until the ingredients are well combined.
Spray the muffin pan with a non-stick cooking spray (I used this one.)
With a spoon, insert batter into the pan. It can be leveled to the top since the batter will not rise in the oven.
* If adding chocolate chips * I always add them per muffin, and just use a fork to push them into the batter per muffin.
Bake for 10 minutes.
If you want full size muffins, just use the same batter into a regular size muffin pan.
That’s all! SO SIMPLE.
*Disclaimer: This post is not a collaboration with the following companies. All items were bought with my own money. (Read more about the truth about my reviews here.)*
Day 2 Day