The school year started, fall is here, and that means EVERYTHING PUMPKIN!
I LOVE pumpkin pie, but not all the calories, sugar, and processed ingredients. So, I found these pumpkin pie bites on Autumn Calabrese's blog, and they taste just like the inside of a pumpkin pie. Smooth and full of fall, pumpkin flavor!! Best of all, they are gluten free, egg free, and dairy free!
21 Day Fix Container Equivalent (for one serving - two "muffins")
1 purple
1/2 yellow
1 blue
INGREDIENTS
Pumpkin Bites
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
2 egg whites
1/2 cup coconut sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon Himalayan or sea salt
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
2 egg whites
1/2 cup coconut sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon Himalayan or sea salt
Whipped Topping
1 can coconut milk- full fat (put in fridge overnight)
2 Tablespoons maple syrup
1 teaspoon vanilla or vanilla beans
(Makes approx 12 standard muffin sized bites)
2 Tablespoons maple syrup
1 teaspoon vanilla or vanilla beans
(Makes approx 12 standard muffin sized bites)
INSTRUCTIONS
1. Combine all the pumpkin bite ingredients in a food processor, or blender, and blend until smooth. (You may need to scrape down the sides a few times.)
2. Spoon the mixture into lined muffin pans.
*Option to use silicone liners to lessen chance of bites sticking to paper.
3. Preheat oven to 350. Bake for 20-25 minutes.
4. Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking so they can firm up a bit.
5. (For the whipped topping) Open can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream.
6.Scoop a little on top of each muffin and option to garnish with pumpkin pie spice!
* MUST keep these stored in the fridge.
* I highly recommend making the whip topping right before eating for optimal results in taste and texture.
For more healthy recipes and support in your fitness and nutrition journey, check out my accountability groups or fill out the form below for more info!
6.Scoop a little on top of each muffin and option to garnish with pumpkin pie spice!
* MUST keep these stored in the fridge.
* I highly recommend making the whip topping right before eating for optimal results in taste and texture.
For more healthy recipes and support in your fitness and nutrition journey, check out my accountability groups or fill out the form below for more info!
Fill out my online form.
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FYI, I believe that pumpkin is a green container so should the container count be half a purple and half a green instead of 1 purple? I'm excited to make these :)
ReplyDeleteFrom my research for baking, I have found that pumpkin is similar to tomatoes. When in natural form they are considered a veggie, which would be a green. However when pureed or changed to a sauce, they are then considered a purple due to the change in nutrient value. I am still doing a lot of research, but that is what I have found so far. Hope this helps.
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