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Pumpkin "Pie" Bites

These pumpkin bites are perfect for the upcoming cooler weather!  These are still a dessert, for sure, but they do not use refined sugar, white flour, or gluten.  They are vegan and are automatically portion controlled because they are in individual muffin cups rather than a large pie.  The original recipe is from Autumn Calabrese, creator of the 21 Day Fix.  These do not fit nicely into those color coded containers, though.  They are a treat and should be treated as such!

Pumpkin Bites

I find that when I have healthier dessert options, such as these Pumpkin Bites, I do better throughout the day.  I can’t completely deprive myself of any food groups- that’s just not how I roll!  If I try to do any extreme diets or eliminate food groups, it ends up backfiring in a big way!  I lost 40 pounds while practicing balance and still enjoying sweet treats every now and again.  The 21 Day Fix has been a game changer for me and so many of my challengers.  If you would like more information on our next challenge group, email me at erica.tehonica@mac.com.

Pumpkin Bites

Ingredients:

Pumpkin Bites

  • 1 can pumpkin or 1 1/2 cups pumpkin puree
  • 2 very ripe bananas
  • 1/2 cup coconut sugar
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon Himalayan or sea salt

Whipped Topping

  • 1 can coconut milk- full fat
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla or vanilla beans

(Makes approx 12 standard muffin sized bites)

Directions:

  1. Combine all the pumpkin bite ingredients in a food processor, and blend until smooth. (You may need to scrape down the sides a few times.)
  2. Spoon the mixture into lined muffin pans. *Option to use silicone liners to lessen chance of bites sticking to paper.
  3. Preheat oven to 350. Bake for 20-25 minutes.
  4. Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking so they can firm up a bit.
  5. (For the whipped topping) Opencan of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream.
  6. 6.Scoop a little on top of each muffin and option to garnish with pumpkin pie spice!

  7. MUST keep these stored in the fridge.

  8. I highly recommend making the whip topping right before eating for optimal results in taste and texture.

Pumpkin Bites

0 Comments 21 September 2015
Erica Tehonica

Erica Tehonica

Erica is a wife to Matt and a mama to a 4 year old boy named Cole. She is on a mission to help other moms live a healthy lifestyle while leading busy lives and taking care of their family.

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