Name: Gluten-Free Spiced Pumpkin Muffin Bites
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 18
Cuisine: US
Ingredients: Cooking spray, for greasing; 2 1/2 cups rolled oats; 1 1/2 cups pumpkin puree (not pumpkin pie filling); 1 cup non-fat Greek yogurt; 3/4 cup granulated sugar; 2 large eggs; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice

These delightful, diminutive pumpkin morsels are a symphony of spice and autumnal flavor, baked to golden perfection. A wholesome treat that's both kid-approved and elegantly refined for the discerning palate.

Follow The Directions

01

Step

Preheat your oven to 375°F (190°C). Prepare a mini-muffin tin (18 cups) by generously coating it with cooking spray to prevent sticking. (5 minutes)

02

Step

In the bowl of a food processor, combine the oats, pumpkin puree, Greek yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice. Process until the mixture is well combined and the oats are coarsely ground, forming a smooth batter. (10 minutes)

03

Step

Using a small scoop or spoon, carefully portion the batter into each of the prepared mini-muffin cups, filling them almost to the top. (5 minutes)

04

Step

Bake in the preheated oven until the muffin tops are golden brown and spring back lightly when gently pressed. This should take approximately 23 minutes. (23 minutes)

05

Step

Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy. (30 minutes)

For a richer flavor, consider using brown sugar instead of white sugar.
Add a handful of chopped walnuts or pecans to the batter for added texture and nutty flavor.
These muffin bites freeze well. Store them in an airtight container for up to 2 months.

Adrianna Gorczany

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