Homemade little bites, but make it pumpkin spice with a tasty crumble on top. Made with no unnecessary additives or ingredients, and a protein boost with Greek yogurt, these are sure to be the perfect addition to breakfast or snack for your little one! Bonus: they come together in 20 minutes and they’re great for tiny hands. (Make these at the start of the week, and freeze half for convenient snacks or lunchbox options).
WHAT YOU NEED
Flour: base of the muffin
Baking soda/powder/salt: for rising
Pumpkin pie spice: flavour, if you don’t have the full mix of spices you can use cinnamon and nutmeg
Eggs: for binding
Pumpkin puree: for flavour
Greek yogurt: extra protein and makes extra moist muffins
Maple syrup: a touch of sweetness, you can adjust if needed, I like them VERY slightly sweet
Optional: crumble topping is composed of a little extra flour, rolled oats, coconut sugar and coconut oil
STORAGE
Muffins will last up to 3 days in an air tight container on the counter or in the fridge. Alternatively, they can be frozen for up to 3 months, allow to thaw fully before consuming (a great way to have easy access to snacks, freeze half the batch and pull them out when you need them).
BAKING TIPS
Sometimes when making muffins with Greek yogurt, the moist nature can make them a little “stickier” and they may stick to your muffin liners. I advise using either parchment paper muffin liners or a silicone muffin tin (no liners needed) to make these mini muffins.
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Pumpkin Spice Little Bites
Ingredients
- 1.5 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 2 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup Greek yogurt plain
- 1/4 cup maple syrup adjust for extra sweetness
- 1 egg
OPTIONAL CRUMBLE TOPPING
- 1/4 cup rolled oats
- 1-2 tbsp flour
- 1 tbsp coconut sugar
- 2 tbsp melted coconut oil
Instructions
- Preheat oven to 350, line a mini muffin pan with parchment paper liners (or use a silicone muffin pan).
- Mix wet ingredients (pumpkin puree, Greek yogurt, egg, maple syrup) in a large bowl until smooth.
- Add dry ingredients (flour, baking powder, baking soda, pumpkin pie spice, salt) and stir to combine. Do not over mix.
- Fill mini muffin pan equally, this recipe makes 24 mini muffins.
- Optional: if making crumble topping, mix all ingredients together in a small bowl. IT should come together but still be a little crumbly. Add a 1 tsp of crumble to top of each muffin, press in a little (to avoid it falling off).
- Bake at 350 for 12-15 minutes.
- Allow to cool, store in airtight container or freeze (see storage instructions above).
