On the go little pumpkin snack bites packed with ingredients that count and a super yummy fall flavor!
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Autumn vibes
We have been full force into the start of the school year, fall sports, after school activities…and warm summer weekends?! Yep, it actually still feels like summer around here most days. You won’t find this beach bum girlie complaining about that, but my kids…my kids *love* fall and winter! The are snow kids and Michiganders through and through! We have been loving the extra summer weather hikes, pond exploring, and sunshine though!
On the go snacks that count!
I’ve been trying to make any small amount of food and meal prep time that I have these days really stretch. With older kids, it seems I’ve become more of an uber driver in job description, so my kitchen time is limited! Last week, I wanted to do that whole two birds one stone thing and make ahead a breakfast option for a busy weekend morning we were about to have. I also happened to need a quick snack option for my daughter in a peanut free classroom. These cutie pumpkin bites were just the ticket!
One bowl prep!
Because that was about all the time I had! This easy little kitchen project will take you just one bowl and just under 10 minutes to get into the pan, and the oven can do the rest of the work!
Using ingredients that count
It can be tricky to find that balance between something that is loaded with ingredients to make every bite count, and also something that the kids will actually eat. Finding that sweet spot is the key. These pumpkin snack bites have just the perfect amount of power packed add-ins like hemp hearts, chia seeds, oats, and almonds, while also having a really yummy flavor profile with natural sweeteners. I also went light on the pumpkin pie spice, evening it out with an equal amount of cinnamon so that the warmth of the spices is there without too much bite.
The Method :: The pumpkin snack bite batter
You can start the pumpkin snack bite batter with blending the wet ingredients, and then stirring in the dry. I used canned pumpkin because that is what I had, but if you happen to have a pumpkin or butternut squash around to roast, and you have the time, making it fresh works too!
The Method :: Baking the Pumpkin Snack Bites
I like to use a small cookie scoop to scoop the batter into mini muffin cups. I also think the batter also would just plop onto a parchment paper lined baking sheet just fine. Use mini muffin paper cup liners, or spray your mini muffin pan before scooping the batter in.
How to store the pumpkin snack bites
The pumpkin snack bites will stay good at room temperature for 2-3 days in an air tight container. You can store them longer in the refrigerator or freezer. For lunchbox or snack packing, store them in the freezer – when you pack them in the lunchbox, they will thaw by lunchtime!
Snack or breakfast?!
Like I said earlier, I happened to be in a pinch last week, and wanted to create something that was both breakfast as well as an easy to pack snack. They can be breakfast bites or snack bites! If you are serving the bites for breakfast, maybe serve with a side of eggs, bacon, or yogurt.
Kid Friendly Power Packed Pumpkin Snack Bites
Ingredients
- 2 eggs
- 1 cup pumpkin puree
- 1/4 – 1/3 cup maple syrup
- 1 tbsp vanilla extract
- 1 tsp blackstrap molassess
- 1 tbsp apple cider vinegar
- 1/4 cup butter or coconut oil melted
- 1 cup rolled oats
- 1/2 cup Namaste Gluten Free Flour blend See Notes
- 1/2 cup blanched almond flour See Notes
- 1/4 cup hemp hearts See Notes
- 1 tbsp chia seeds or ground flaxseeds
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Pre-heat the oven to 350 degrees and line a mini muffin pan with unbleached mini muffin cups. Alternatively, you could spray your mini muffin pan with avocado oil spray.
- Blend the eggs, pumpkin puree, syrup, vanilla, molasses, and vinegar in a large mixing bowl until smooth. Then, blend in the melted butter.
- Stir in the flours, hemp hearts, chia seeds, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Scoop the batter into your mini muffin pan. I use a small cookie scoop to make things even and easier to distribute.
- Bake the pumpkin snack bites at 350 degrees for 20 minutes. Let them cool for a few minutes before turning them out onto a cooling rack to cool completely.
Notes
- All purpose flour should work cup for cup for the Namaste GF Flour if you tolerate gluten. Other cup for cup style GF Flour blends should swap here too.
- If you’re nut free, swap the almond flour for another 1/4 cup of Namaste GF Flour.
- If you don’t have access to hemp hearts, use another 1/4 cup almond flour, or any blended nut or seed
- The pumpkin snack bites will stay good at room temperature for 2-3 days in an air tight container. You can store them longer in the refrigerator or freezer. For lunchbox or snack packing, store them in the freezer – when you pack them in the lunchbox, they will thaw by lunchtime!
- You could also use these for breakfast bites! Maybe serve with a side of eggs, bacon, or yogurt.
