When the fall season starts, I love to make everything pumpkin in my kitchen. I generally buy several cans of pumpkin puree to allow me to make all my favorite pumpkin desserts, like my 5-Ingredient Pumpkin Bread, Pumpkin Donut Holes, or No-Bake Pumpkin Cookies. These pumpkin bites are something new, something different. They are a bit like mini donuts, but they are slightly moister with a borderline cakey texture inside. It’s a great simple dessert or snack that goes very well with a tea or coffee.
Ingredients and Substitutions
Almond Flour – Use finely ground blanched almond flour for the best texture. Almond meal can be used but will result in a darker color and grittier texture. Pumpkin Puree Use pure pumpkin puree, either canned or homemade. Ensure it’s not pumpkin pie filling as that is loaded with sugar. Maple Syrup – Choose pure maple syrup. Any liquid sweetener like agave nectar or date syrup can be substituted. Sugar (for coating) – Use any granulated sweetener such as raw cane sugar, coconut sugar, or even sugar-free alternatives like allulose. Pumpkin Spice (for coating) – Use a pre-made pumpkin spice mix or create your own with cinnamon, ginger, nutmeg, and cloves. Ground cinnamon also works well on its own.
How to Make Pumpkin Bites
This is a super easy recipe as it consists pretty much into combining the dough and rolling it in the sugar coating.
Expert Tips
Ensure your pumpkin puree is well-drained to prevent excess moisture in the dough. For uniformly sized bites, use a small cookie scoop or measuring spoon to portion the dough. If the dough is too sticky to roll, refrigerate it for 15-20 minutes before shaping. Watch the baking time closely, as almond flour can brown quickly. The edges should be golden but not dark. Allow the bites to cool completely before coating to ensure the sugar mixture adheres well. For a protein boost, add a tablespoon of vanilla or pumpkin spice protein powder to the dough.
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