MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
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Cinnamon Spice Pumpkin Mini Muffins
RECIPE:
Cinnamon Spice Pumpkin Mini Muffins - Moist, melt-in-your-mouth pumpkin muffins that are dipped in butter and cinnamon sugar. Plus, they're gluten free & low in refined sugar because the muffins are baked with coconut sugar - a delicious brown sugar replacement.
PUMPKIN MUFFIN RECIPE | Perfectly Spiced and Tender | Makes four muffins
This small batch pumpkin muffins recipe is the perfect way to welcome fall and use up any leftover pumpkin without indulging in too many muffins!
Find the printable recipe here:
Ingredients
1/4 cup granulated sugar
3 Tbsp brown sugar packed
2 Tbsp egg beaten
2 Tbsp canola oil
1/4 tsp vanilla
1/3 cup pumpkin puree
3/4 tsp pumpkin pie spice
2/3 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
pinch of salt
Streusel topping:
3 Tbsp flour
2 Tbsp brown sugar
1 Tbsp butter softened
Glaze
1/2 cup powdered sugar
1/2 – 1 tsp milk
Directions:
Pumpkin Muffins
Preheat oven to 375 degrees F
Combine sugars, egg, oil, vanilla and pumpkin. Stir to combine.
Add in flour, pumpkin pie spice, salt, baking soda and baking powder. Stir just until combined.
Use a scoop to fill four muffin liners with equal amounts of batter.
Streusel Topping
Combine flour, sugar and butter until it forms a damp sand consistency
Sprinkle over the top of muffin batter.
Bake for 20-22 minutes or until a toothpick comes out clean.
Allow to cool in muffin tin for five minutes and then remove to a cooling rack.
Drizzle with glaze if desired once totally cool.
Glaze
Combine powdered sugar with just enough milk or water to form a nice drizzling consistency.
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Healthy Pumpkin Muffins | gluten free recipe
Healthy pumpkin muffins that are a gluten free recipe!
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Hey everyone! In todays video I'm showing you healthy pumpkin muffins the are a healthy pumpkin muffins recipe. If you love pumpkin muffins then you will love this pumpkin muffins recipe that is tasty and moist. They are also gluten free pumpkin muffins that are a great healthy breakfast recipe or healthy breakfast idea for weight loss. If you are looking for a gluten free muffin recipe then you will love this video. #keepupwithliv #pumpkinmuffins #glutenfree
1/2 cup coconut flour
1/4 cup tapioca flour or arrowroot
1/2 tsp baking powder
1/2 tbsp of pumpkin pie spice
1/2 tsp baking soda
2 eggs
2/3 cup pumpkin puree
1/2 cup coconut oil
2 tsp vanilla
1/4 cup maple syrup
Bake 350F for 18-20 mins
Crumb topping
- 1 tbsp coconut oil
- 2 tbsp almond flour
- 2 tbsp coconut sugar
- 1/2 tsp pumpkin spice
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Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
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0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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HEALTHY MINI PUMPKIN MUFFINS FOR TODDLER + KIDS
These Mini Pumpkin Muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar and whole wheat, they make for a healthy and delicious snack or breakfast!
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