Why You’ll Love This Recipe
I love how these bites come together in under 30 minutes with minimal effort. The almond flour gives them a tender, cake-like texture, while the pumpkin puree adds moisture and a subtle sweetness. They’re perfect for a quick snack, a light dessert, or even a festive addition to a fall gathering.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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almond flour
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pumpkin puree
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maple syrup
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pumpkin spice (optional)
Optional Pumpkin Spice Coating:
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granulated sugar
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pumpkin spice
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maple syrup
directions
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I preheat the oven to 350°F (180°C) and line a mini muffin pan with paper liners or a baking sheet with parchment paper.
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In a mixing bowl, I combine the almond flour, pumpkin puree, maple syrup, and pumpkin spice (if using) until a sticky, firm dough forms.
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I roll the dough into small balls and place them on the prepared pan.
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I bake the bites for 12–14 minutes, until the edges are golden and dry.
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After baking, I let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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Once cooled, I can enjoy them as is or proceed with the optional coating.
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For the coating, I mix the sugar and pumpkin spice in a small bowl.
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I lightly brush each bite with maple syrup and roll them in the spiced sugar mixture until fully coated.
Servings and timing
This recipe yields approximately 16 bites. Preparation time is about 10 minutes, and baking time is 12–14 minutes, making the total time around 22–24 minutes.
Variations
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Nut-Free: I substitute the almond flour with oat flour for a nut-free version, adjusting the quantity as needed to achieve the right dough consistency.
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Sweeteners: I use agave nectar or date syrup in place of maple syrup for a different flavor profile.
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Spices: I experiment with different spice blends, such as chai spice or simply ground cinnamon, to vary the taste.
storage/reheating
I store the cooled bites in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week. To enjoy warm, I reheat them in the microwave for about 10 seconds.
FAQs
Can I use homemade pumpkin puree?
Yes, I can use homemade pumpkin puree, ensuring it’s well-drained to prevent excess moisture in the dough.
What if I don’t have pumpkin spice?
I can make my own by combining cinnamon, nutmeg, ginger, and cloves in equal parts.
Can I freeze these bites?
Yes, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be stored for up to 3 months. I thaw them at room temperature before serving.
How do I prevent the bites from sticking to the pan?
I use paper liners in the muffin pan or line the baking sheet with parchment paper and lightly grease it to prevent sticking.
Can I double the recipe?
Absolutely. I double the ingredients and follow the same instructions, baking in batches if necessary.
Conclusion
These Pumpkin Bites are a delightful, easy-to-make treat that embodies the flavors of fall. With their simple ingredients and quick preparation, they’re a go-to recipe when I want something sweet, satisfying, and wholesome. Whether enjoyed plain or with the spiced sugar coating, they’re sure to please.
Print
Pumpkin Bites (3 Ingredients, No Eggs, Gluten-Free)
- Total Time: 22–24 minutes
- Yield: 16 bites
- Diet: Gluten Free
Description
These easy pumpkin bites are soft, spiced, and made with just a few simple ingredients—perfect for gluten-free and vegan snacking.
Ingredients
Pumpkin Bites:
1 cup almond flour
½ cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon pumpkin spice (optional)
Optional Pumpkin Spice Coating:
2 tablespoons granulated sugar
½ teaspoon pumpkin spice
1 tablespoon maple syrup
Instructions
Preheat the oven to 350°F (180°C). Line a mini muffin pan with liners or a baking sheet with parchment paper.
In a bowl, mix almond flour, pumpkin puree, maple syrup, and pumpkin spice (if using) until a sticky dough forms.
Roll the dough into small balls and place them on the prepared pan.
Bake for 12–14 minutes or until the edges are golden.
Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
(Optional) For coating, mix sugar and pumpkin spice in a bowl. Brush each bite with maple syrup and roll in the mixture to coat.
Notes
Use well-drained homemade pumpkin puree if not using canned.
Substitute agave or date syrup for a different flavor.
Nut-free version: use oat flour (adjust quantity for texture).
Try chai spice or cinnamon instead of pumpkin spice for a twist.
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
