SMALL IN SIZE, BIG ON ALL THE FALL FLAVORS YOU LOVE!
I'm not a fan of super heavy Thanksgiving desserts and these little babies are the perfect end if you ask me.
These little bite-sized treats are moist and soft, and the candies pecan on top gives that perfect crunch! Add these to your after-dinner dessert lineup this Thanksgiving for a lighter and healthier option that will keep everyone happy!
I personally prefer making the mini size muffins because sometimes after all the goodies during your meal, all you need to end is just a bite of something sweet. Large desserts can definitely overwhelm me or make me go overboard with my portions, so a bite-size option works perfectly for me!
If you do decide to do the traditional size muffins, they turn out just as good! A perfect option for perhaps a post-Thanksgiving brunch!
If you don't feel like making the frosting or don't have cashew butter, you can use this on by simple mills and in a little cinnamon.
If you make these ahead of time, you want to store them in the fridge and take them about 1-2 hours before serving so they come up to room temperature. ⠀
Pecan Pumpkin Bites
The perfect end to your Thanksgiving dinner
INGREDIENTS
- 1 1/2 cups Almond flour
- 3 tbsp Coconut flour
- 1/2 tbsp Baking powder
- 1/2 tbsp Pumpkin pie spice*
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1/2 cup pumpkin puree
- 1/4 cup Maple syrup
- 3 tbsp nut butter (I used Cashew)
- 1 egg, at room temperature
- 4 tbsp Cashew butter
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 24 pecans
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- Pinch salt
INSTRUCTIONS
- Line a mini muffin tray with liners and heat your oven to 350 F / 180 C.
- In a medium bowl, mix together all your dry pumpkin batter ingredients
- In a separate large bowl, using an electric mixer, beat together all the wet ingredients until smooth.
- Add the dry ingredients into the wet ingredients and stir until well combined. Use a cookie scoop (or just a spoon) to fill 20-24 mini muffin cavities up about 2/3 of the way. If you don’t use all 24 fill the empty ones with water.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 10-15 minutes. Let cool completely in the pan before removing.
- If you are using a standard muffin pan, bake for 20-30 minutes. check for doneness with a toothpic.While your muffins are baking, combine the ingredients to make your frosting.
- For the candies pecans. Put all ingredients in a bow and toss to coat. Bake for 5-7 minutes. (Watch closely so they don’t burn).
- Once everything has cooled, top each pumpkin bite with about 1/2 tsp of frosting and 1 candies pecan.
NOTES:
make your own pumpkin spice mix by combining 1.5 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground clove
