Pumpkin Bites with Maple Glaze are a MUST for pumpkin lovers! made with easy ingredients like oats, pumpkin, maple syrup, and olive oil.
For the Pumpkin Bites
- 1 1/4 cup oat flour (see notes)
- 3/4 cup all purpose flour
- 1/4 cup turbinado sugar (more for topping)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cup canned pumpkin
- 1 egg
- 1/2 cup maple syrup
- 3 tablespoons olive oil
- 1/2 cup mini chocolate chips (optional)
For the Glaze
- 2 tablespoons butter
- 1 1/4 cups powdered sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- Preheat the oven to 375 degrees.
- Batter: In a large bowl, combine the oat flour, all purpose flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whisk the vanilla, pumpkin, egg, maple syrup, and olive oil. Add the wet ingredients to the larger bowl with the dry ingredients – stir until just combined. Add the mini chocolate chips and stir just a few times to distribute them throughout the batter.
- Baking: Scoop small amounts of the batter onto a baking sheet lined with parchment paper. Using a round cookie scoop will help you get the nicest shape to your pumpkin bites. Sprinkle the tops with a little more turbinado sugar and bake for 10-12 minutes.
- Glaze: Melt the butter in a small saucepan over low heat. Stir in the powdered sugar – it will clump together. Add the maple syrup and milk to smooth it out again, whisking to break apart the sugar clumps. Add additional water or milk in very small amounts to achieve desired consistency. When the glaze is smooth and runny, top each pumpkin bite with a drizzle. The glaze should set almost immediately.
I’m not the kind of person who keeps oat flour on hand, so I just measured several cups of rolled oats into my blender and turned it on for about 20-30 seconds, stopping to stir or shake it around to ensure everything was getting evenly ground up. Then I measured out the amount of oat flour needed for this recipe and stored the rest in an airtight container.
How finely you grind your flour will make a difference in how the batter holds together, so I find it best to go by feel more than exact measurements here. The batter should not spread at all when you scoop it – it should hold the shape of a ball. If it doesn’t, go back and add a little more flour or oat flour until it is sturdy enough to hold. I made this three times, and every time I’d be using somewhere between 1 1/4 cup and 1 1/2 cups of oat flour.
Nutrition information is for ONE bite out of a total of 28, including glaze (that’s exactly how many I got in this batch).
- Category: Dessert
- Cuisine: American