Pumpkin Bread Bites

• portions: 36 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

¾ cup whole wheat flour

¾ cup all-purpose flour

½ cup oats (quick cooking or old fashioned)

2½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 large egg

2 tablespoons avocado oil

½ cup maple syrup*

1 teaspoon vanilla extract

1 cup canned 100% pure pumpkin

½ cup almond milk (or any preferred milk)

2 tablespoons pumpkin seeds (optional)

Instructions

Preheat oven to 350ºF. Liberally mist a mini muffin pan with oil spray.

In large mixing bowl, whisk together flours, oats, baking powder, baking soda, salt, and pumpkin pie spice.

In medium mixing bowl, whisk together egg, oil, maple syrup, and vanilla. Add pumpkin and milk and whisk to combine.

Pour wet ingredients over dry ingredients and, using a rubber spatula, gently fold ingredients together until just combined. The batter will be thick and spongy. Don’t worry about a leaving a few lumps in the batter. Divide batter evenly between muffin compartments, filling each cup about 3/4 full. Sprinkle tops of muffins with optional pumpkin seeds if using.

Bake 10 to 12 minutes, or until an inserted toothpick comes out clean. These will stay fresh on the counter in a sealed container or bag for up to two days, or last in the fridge for up to 5 days. You can also freeze for up to 2 months.

Nutrition

• Taille de Portion: 1 bite
• Calories: 45 kcal
• Lipides Totaux: 1 g
• Lipides Insaturés: 1 g
• Cholestérol: 5 mg
• Sodium: 50 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 1 g