Chewy Cinnamon Pumpkin Bites

Chewy Cinnamon Pumpkin Bites HeaderI didn’t want to make these.  I really, really, didn’t.  But I’m adding to the menu for my sister’s baby shower in a couple of weeks and I just felt it was my moral responsibility to try them at least once before offering them to a rowdy group of ladies and one very pregnant special guest.  So here I am, taking one for the team.  I’ll test out these sugary mini pumpkiny bites of joy.  But only because I have to…

Averie Cooks is one of my favorite baking blogs, so I knew she wouldn’t disappoint with this one.  Mine came out super chewy and less muffiny, probably because I substituted applesauce for oil.  Just FYI if you’re watching your calories – 1/3 cup coconut oil is about 620 kcals, 1/3 cup unsweetened applesauce is about 40 kcals.  Also, if you’re not a collector of every baking spice every created, like myself, the allspice and cloves can be eliminated.  However….I would keep the cinnamon, pumpkin pie spice, and nutmeg if I were you.

Chewy Cinnamon Pumpkin Bites 4{I get pretty pumped anytime I see these ingredients in baked goods…}

Chewy Cinnamon Pumpkin Bites 3

Chewy Cinnamon Pumpkin Bites 2

Chewy Cinnamon Pumpkin Bites"
Yields 24
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Prep Time
10 min
Cook Time
10 min
Total Time
25 min
Prep Time
10 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 cup plus 2 tablespoons all-purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon cinnamon
  4. 1 teaspoon pumpkin pie spice
  5. 1/2 teaspoon allspice
  6. 1/2 teaspoon nutmeg
  7. 1/2 teaspoon ground cloves
  8. pinch salt, optional and to taste
  9. 3/4 cup organic coconut sugar
  10. 1/4 cup light brown sugar, packed
  11. 3/4 cup pumpkin puree (not pumpkin pie filling)
  12. 1/3 cup unsweetened applesauce
  13. 1/4 cup unsweetened vanilla almond milk
  14. 2 tablespoons molasses
  15. 1 tablespoon vanilla extract
Cinnamon Sugar Coating
  1. 1/3 cup granulated sugar
  2. 1 teaspoon cinnamon
Instructions
  1. 1. Preheat oven to 400 F. Spray one 24 count mini muffin pan very well with cooking spray; set aside.
  2. 2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
  3. 3. In a separate large bowl, whisk together the sugars, pumpkin, applesauce, milk, molasses, and vanilla until combined.
  4. 4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't over mix.
  5. 5. Divide batter equally among the cavities of the prepared pans. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow).
  6. 6. Bake for about 10 to 11 minutes (start checking at 8 minutes and keep a very close eye on them because they cook quickly and all pan sizes and ovens vary), or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow bites to cool in pans for about 5 minutes before removing and dipping in the cinnamon-sugar coating. Note - They cool very quickly and the hotter the bites are, the more the coating will stick.
  7. 7. Cinnamon Sugar Coating - In a medium bowl, add the sugar, cinnamon, and stir to combine.
  8. 8. Gently roll each bite through cinnamon-sugar until evenly coated. Serve immediately. Bites are best warm and fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Note the cinnamon sugar coating could liquefy and 'melt' as the days pass because the bites attract moisture, get softer as time passes, and the coating melts. Simply re-roll through additional cinnamon-sugar if desired.
Notes
  1. Enjoy!
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Comments

  1. YUM!!!

  2. Please tell me there are extras! These look so yummy!

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