Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Preheat the oven to 350 °F (180 °C). Line a mini-muffin pan with mini paper liners, or line a baking sheet with parchment paper. Grease them using cooking oil spray. Set aside.
In a mixing bowl, stir almond flour, pumpkin puree, maple syrup, and pumpkin spice, if used (recommended if you don't coat them with pumpkin spice sugar). Stir until it forms a sticky, firm dough.
Roll it into small balls and place it on the prepared baking sheet or tray.
Bake the bites for 12-14 minutes at 350 °F (180 °C) until the edges are golden and dry.
Let the bites cool down on the tray for 5 minutes, then gently transfer them to a cooling rack. I used a teaspoon to remove them gently from the muffin pan without breaking. They are still a bit soft and firm up as they cool down.
Cool them down for 30 minutes and eat them plain or use the optional coating in the next steps.
In a small bowl, stir sugar and pumpkin spices.
Lightly brush all the sides of a pumpkin bite with maple syrup and roll it into the pumpkin spice sugar. Repeat until all bites are coated.