Pumpkin Little Bites Mini Muffins

Name: Pumpkin Little Bites Mini Muffins
Cook time: 14 min
Total time: 14 min
Yield: 24 servings
Ingredients: 1 cup Plain yogurt; 3/4 cup Pumpkin purée; 1/2 cup Butter or coconut oil; 3 Eggs; 1 tbsp Vanilla extract; 2 cup All-purpose flour; 1/3 cup Maple syrup; 1 tsp Baking soda; 1/2 tsp Salt; 2 tsp Pumpkin pie spice; 1/2 tsp Cinnamon; 1/4-1/2 cup Mini chocolate chips

These homemade Pumpkin Little Bites are soft, fluffy, naturally sweetened with maple syrup, and made with simple ingredients like real pumpkin, yogurt, eggs, and butter. Have you ever actually looked at the ingredient list on the Little Bites from the store? They’re filled with refined sugar, seed oils, preservatives, artificial flavors, and a long list of ingredients you just don’t need to make a good muffin. And these are SO easy to make. Make a batch, throw some in the freezer, and you have an easy grab-and-go breakfast or lunchbox snack ready for the week.

Cook

14m

Pumpkin Little Bites Mini Muffins

These homemade Pumpkin Little Bites are soft, fluffy, naturally sweetened with maple syrup, and made with simple ingredients like real pumpkin, yogurt, eggs, and butter. Have you ever actually looked at the ingredient list on the Little Bites from the store? They’re filled with refined sugar, seed oils, preservatives, artificial flavors, and a long list of ingredients you just don’t need to make a good muffin. And these are SO easy to make. Make a batch, throw some in the freezer, and you have an easy grab-and-go breakfast or lunchbox snack ready for the week.

Cook

14m

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Our Favorite Non Tox Bakeware

Ingredients

Method

Turn cooking mode on

Step 1

Preheat oven to 350°F. Grease or line a mini muffin pan.

1/2 cup Butter or coconut oil

Step 2

Whisk together the yogurt, pumpkin purée, melted butter, eggs, vanilla, and maple syrup.

1 cup Plain yogurt

3/4 cup Pumpkin purée

3 Eggs

1 tbsp Vanilla extract

1/3 cup Maple syrup

Step 3

In a separate bowl, mix the flour, baking soda, salt, pumpkin pie spice, and cinnamon.

2 cup All-purpose flour

1 tsp Baking soda

1/2 tsp Salt

2 tsp Pumpkin pie spice

1/2 tsp Cinnamon

Step 4

Gently fold the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips if using.

1/4-1/2 cup Mini chocolate chips

Step 5

Fill mini muffin cups about ¾ full.

Step 6

Bake for 11–14 minutes, or until the centers are set and a toothpick comes out clean.

For

cup

Plain yogurt

3/4

cup

Pumpkin purée

1/2

cup

Butter or coconut oil, melted

Eggs, large

tbsp

Vanilla extract

cup

All-purpose flour

1/3

cup

Maple syrup

tsp

Baking soda

1/2

tsp

Salt

tsp

Pumpkin pie spice

1/2

tsp

Cinnamon

1/4-1/2

cup

Mini chocolate chips, optional

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Made it?

Muffins,

Eggs,

Pumpkin,

Chocolate,

Breakfast,

Snack,

Dessert,

Fall

Comments

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Kayla H

a month ago

Do these freeze well?

Meaghan Williamson

24 days ago

Hey! Whenever I want to freeze muffins I’ll freeze the batter in the muffin cups. Then when I’m ready to bake I’ll defrost them and bake like usual! I’ve never baked these then froze.