Healthy Pumpkin Peanut Butter Bites
These Healthy Pumpkin Peanut Butter Bites are a perfect grab-and-go breakfast snack for the whole family to enjoy! The batter is refined sugar free (apart from the added chocolate chips), flourless, and packed with nutritious pumpkin, peanut butter, and spices. Kids and adults alike will love grabbing one (or two) on busy mornings. They’re also a great afternoon pick-me-up when you need a little something both subtly sweet as well as filling and nourishing.
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RECIPE NOTES:
You Only Need 1 Bowl: This recipe can truly be whipped up at the last minute with very minimal mess. All of the ingredients get stirred together in one bowl making them super simple to prepare.
The Batter Is Refined Sugar Free: I love grabbing one of these bites when I’m in the mood for something that has a hint of sweetness, but isn’t full-on dessert for breakfast! They also happen to be gluten free, dairy free, tree nut free, and soy free.
The Texture: Because these bites are flourless, they are more dense than a muffin, but still have a really nice amount of fluff and softness to them!
Use Room Temperature Ingredients: It’s not just the egg that needs to be room temperature in this recipe; Many of the ingredients are ones that you might already have stored in your fridge (such as maple syrup and leftover pumpkin puree). For any ingredients that you have been storing chilled, be sure to let them all come to room temperature before baking. This will ensure that the texture comes out correctly! 🙂
Storage: Once fully cooled, these bites can be stored in an airtight container at room temperature for approximately 4 days.
Wait To Enjoy: Personally I recommend waiting until the day after baking to enjoy these bites! It takes a little time for them to settle into their final flavor and texture.
INGREDIENT NOTES:
Pumpkin Puree: You want to make sure it’s 100% pumpkin! (Not “pumpkin pie mix”.) If you’re using any from an already open can that you have refrigerated, be sure to let it come to room temperature before baking.
Natural Peanut Butter: Look for simply “peanuts” and “salt” on the label. I like to use a new jar that I have just opened up and stirred…That way it’s already at room temperature before getting the chance to be refrigerated!
Dark Maple Syrup: I love the deeper flavor of dark maple syrup. Again, if using any that has been stored in your refrigerator, be sure to let it come to room temperature.
Egg: Be sure to let the egg come to room temperature before baking too! It will help the batter blend together seamlessly.
Baking Soda: The baking soda is a must for them to fluff up.
Saigon Cinnamon, Cloves & Ginger: The blend of fall spices help to boost the flavor of the pumpkin, making it more balanced with the peanut butter. I strongly recommend using Saigon cinnamon for the sweetest, smoothest flavor!
Salt: I used finely ground sea salt.
Mini Semi-Sweet Chocolate Chips: The size of the mini chips works perfectly in these bites to help evenly spread little bits of chocolate throughout!
Kitchen Equipment:
- Large Bowl
- Cooling Rack
Servings: 10 Bites
Ingredients:
- 3/4 Cup Pumpkin Puree, room temperature
- 1 Cup Natural Peanut Butter, room temperature
- 1/3 Cup + 1 Tablespoon Dark Maple Syrup, room temperature
- 1 Egg, room temperature
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Saigon Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1/8 Teaspoon Ground Ginger
- 1/4 Teaspoon Salt, I used finely ground sea salt
- 1/2 Cup + 2 Tablespoons Mini Semi-Sweet Chocolate Chips, divided
Directions:
PREP
Let the egg (and any other chilled ingredients, see Recipe Notes) come to room temperature
Line a muffin pan with 10 liners, and set it aside
BAKE
Once all of the ingredients are at room temperature…
Preheat the oven to 325º
In a large bowl, stir together the pumpkin, peanut butter, maple syrup, and egg until smooth and combined without overmixing
Next, stir in the baking soda, cinnamon, cloves, ginger, and salt until combined
Fold in the 1/2 Cup of mini chocolate chips
Spoon the batter evenly into the 10 muffin cups, slightly evening out the tops if needed
Evenly sprinkle the other 2 Tbsps of mini chocolate chips on top of the bites
Bake for 22 minutes, or until a toothpick comes out clean (You may see a few fluffy crumbs and that’s fine!)
Place the pan on a cooling rack, and wait about 20 minutes before removing the bites
Remove the bites from the pan and place them on the cooling rack directly to let them finish fully cooling
Once fully cooled, store the bites in an airtight container at room temperature, and enjoy them anytime starting the day after baking
Enjoy!