Pumpkin Pie Bites

Every time I have a yearning for something sweet or when I'm just in a baking mood (like today), I consider my arsenal of baking vessels. Should I use a sheet pan, brownie pan, tart pan, muffin or mini muffin pan? More often than not, I turn to my brownie bite pan for treats. I love it because its silicone and everything usually pops out without any effort at all. And considering just about every paleo treat is still a cheat, the size of these treats limits my cheating to a more acceptable level. That's assuming I have the willpower to stop at one...or even two. Bite-sized treats also give me a better negotiating tool when my kids ask for more than one. It's way easier for me to be generous with them.

I have been trying to incorporate more coconut flour in my baking since I am a self-admitted nut addict and know it's not good to consume too many nuts. So here's my go at pumpkin bites with absolutely no nut products. The texture is like a firm pumpkin pie. These are great topped with creamy cinnamon frosting. Enjoy this delicious fall treat!

Makes 48 bite-sized treats.

Ingredients
Wet
1 15-ounce can organic pumpkin puree
1/2 cup unsweetened apple sauce
1/4 cup coconut oil
6 large pastured eggs, room temperature*
1 Tbsp vanilla extract
2 Tbsp raw honey or maple syrup
Dry
1/2 cup coconut flour
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp cloves
1/4 tsp ginger
1/4 tsp sea salt
1/2 tsp baking soda

*To quickly bring eggs to room temperature, set them in a bowl of warm tap water for about 5 minutes.

Makes 48 mini muffins or bite-sized treats, with enough leftover for 2 full-sized muffins.

Preparation

I love my brownie bite pans!

1. Preheat oven to 350 degrees F.
2. Combine wet ingredients in a food processor and process until smooth, or combine in a large mixing bowl and use a hand mixer or whisk to combine.
3. Sift dry ingredients together in a medium bowl. Pour into wet ingredients and mix until well combined.
4. Scoop mixture into bite pan or mini muffin tins lightly greased with coconut oil.
5. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool completely in bite pan. If you are not using a silicone pan, let cool for 5 minutes then remove from pan and cool completely on a cooling rack.