RecipePumpkin Bread Bites

Nutrition Facts
Amount per Serving
  • Calories: 45
  • Protein: 1 g
  • Total Fat: 1 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 1 g
  • Total Sugar: 3 g
    • Natural Sugar: 0 g
    • Added Sugar: 3 g
  • Sodium: 50 mg

These bite-size delights are especially good in the fall when we crave the cozy, inviting flavors of pumpkin, maple, cinnamon, and nutmeg. Filled with nooks and crannies (okay, they’re not lookers, lol), they are super moist and gently sweet—and amazingly delish served warm, straight from the oven (try spreading on some whipped butter, fruity jam, light cream cheese or this Pumpkin Peanut Butter). They also freeze beautifully, so you can make a big batch and store for future gatherings.

When it comes to pumpkin-y recipes, using canned pumpkin puree is a game changer—you’ll find it in my pantry all year long.  It’s brimming with beta carotene, fiber and potassium and lends incredible flavor, color, and moisture to baked goods. Give your taste buds a treat and celebrate Autumn with these festive, pop-able gems.

  • Prep time
  • Total Time
This recipe makes 36 bites
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup oats (quick cooking or old fashioned)
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1 large egg
  • 2 Tablespoons avocado oil
  • ½ cup maple syrup*
  • 1 teaspoon vanilla extract
  • 1 cup canned 100% pure pumpkin
  • ½ cup almond milk (or any preferred milk)
  • 2 Tablespoons pumpkin seeds (optional)

*You can swap in brown sugar or honey or a zero-calorie sweetener.


Preheat oven to 350ºF.  Liberally mist a mini muffin pan with oil spray.

In large mixing bowl, whisk together flours, oats, baking powder, baking soda, salt, and pumpkin pie spice.

In medium mixing bowl, whisk together egg, oil, maple syrup, and vanilla. Add pumpkin and milk and whisk to combine.

Pour wet ingredients over dry ingredients and, using a rubber spatula, gently fold ingredients together until just combined.  The batter will be thick and spongy. Don’t worry about a leaving a few lumps in the batter.  Divide batter evenly between muffin compartments, filling each cup about 3/4 full.  Sprinkle tops of muffins with optional pumpkin seeds if using.

Bake 10 to 12 minutes, or until an inserted toothpick comes out clean. These will stay fresh on the counter in a sealed container or bag for up to two days, or last in the fridge for up to 5 days. You can also freeze for up to 2 months.

Nutrition provided for one bite. 

Try these Pumpkin Donut Holes!