Pumpkin Bites

If you’re looking for a healthy morning snack on the go with no added sugar, look no further than these perfect Pumpkin Bites.

From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

  • Yield: 12 Bites

Ingredients

Ingredients:

  • 1 teaspoon canola or vegetable oil (for greasing)
  • 2 cups old-fashioned rolled oats
  • ¾ cup pumpkin purée
  • ¾ cup unsweetened applesauce
  • 1½ teaspoons cinnamon
  • ½ cup coconut flakes
  • ¾ cup raisins

 

OPTIONAL ADDITIONS:

  • ½ teaspoon nutmeg added in step 3
  • ¼ teaspoon ground cloves added in step 3
  • ¼ cup chopped walnuts added in step 5

Directions

  1. Preheat the oven to 350 degrees, and lightly grease a muffin tin.
  2. In a food processor, pulse the oats until they turn into a flour.
  3. Add the pumpkin purée, applesauce, cinnamon, and coconut flakes.
  4. Blend until the mixture becomes a smooth batter.
  5. Add the raisins and stir by hand with a spoon.
  6. Spoon the batter into the muffin tin, filling each cup halfway.
  7. Bake for 18 to 20 minutes. Test by sticking a toothpick in the middle of a muffin. If the toothpick comes out dry, the muffins are done.

Note

Toni’s Tips:

>>These bites can keep for up to 5 days if they’re stored in an airtight container in the fridge.

  • Yield: 12 Bites
  • Ingredients:

    Ingredients:

    • 1 teaspoon canola or vegetable oil (for greasing)
    • 2 cups old-fashioned rolled oats
    • ¾ cup pumpkin purée
    • ¾ cup unsweetened applesauce
    • 1½ teaspoons cinnamon
    • ½ cup coconut flakes
    • ¾ cup raisins

     

    OPTIONAL ADDITIONS:

    • ½ teaspoon nutmeg added in step 3
    • ¼ teaspoon ground cloves added in step 3
    • ¼ cup chopped walnuts added in step 5
  • Directions:
    1. Preheat the oven to 350 degrees, and lightly grease a muffin tin.
    2. In a food processor, pulse the oats until they turn into a flour.
    3. Add the pumpkin purée, applesauce, cinnamon, and coconut flakes.
    4. Blend until the mixture becomes a smooth batter.
    5. Add the raisins and stir by hand with a spoon.
    6. Spoon the batter into the muffin tin, filling each cup halfway.
    7. Bake for 18 to 20 minutes. Test by sticking a toothpick in the middle of a muffin. If the toothpick comes out dry, the muffins are done.
  • Note:

    Toni’s Tips:

    >>These bites can keep for up to 5 days if they’re stored in an airtight container in the fridge.

  • Credit:

    If you’re looking for a healthy morning snack on the go with no added sugar, look no further than these perfect Pumpkin Bites.

    From Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

 

 

 

 

 

 

 

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