Introduction
As the leaves start to turn and that crisp autumn air hits, my kitchen inevitably transforms into a pumpkin spice sanctuary. There is something incredibly comforting about those warm, earthy spices and the vibrant orange hue of real pumpkin puree. However, between the heavy pies and decadent lattes, I often find myself craving something that satisfies that seasonal itch without the sugar crash.
That is exactly how these Pumpkin Almond Flour Bites were born.
If you have been looking for a treat that feels indulgent but is secretly packed with protein and healthy fats, you have hit the jackpot. These bites are soft, pillowy, and naturally sweetened with maple syrup. They bridge the gap between a muffin and a soft-baked cookie, making them the perfect “anytime” snack. Whether you need a quick grab-and-go breakfast or a late-night treat that won’t keep you up, these little gems are a permanent fixture in my fall baking rotation.
Why I Love This Recipe
There are three main reasons why this recipe has become a staple in the Griffith household:
- Dietary Friendly: Since we use almond flour, these are naturally gluten-free and grain-free. Plus, by using maple syrup, they remain vegan-friendly!
- Speed: Most “healthy” snacks require hours of soaking or dehydrating. These are ready from bowl to table in just about 20 minutes.
- Minimal Ingredients: You only need four base ingredients. It is proof that you don’t need a complicated pantry to make something gourmet.
If you enjoy easy, wholesome bakes, you should also check out these 3-ingredient chocolate chip oatmeal breakfast cookies, which are another one of my morning time-savers.
Ingredients
To make these bites, you will need a few pantry staples. I always recommend using high-quality ingredients for the best flavor profile.
- 1 cup Almond Flour: Ensure you use “finely blanched” almond flour rather than almond meal for the softest texture.
- 3 tbsp Pumpkin Puree: Use 100% pure canned pumpkin, not pumpkin pie filling (which has added sugars and spices).
- 3 tbsp Pure Maple Syrup: This provides a rich, amber sweetness that pairs perfectly with pumpkin.
- 1 tsp Pumpkin Spice (Optional): A blend of cinnamon, nutmeg, ginger, and cloves to amp up that fall flavor.
Optional Donut-Style Coating
- 1 tbsp Maple Syrup: Used to help the coating stick.
- 2 tbsp Cinnamon Sugar: A mix of granulated sugar (or coconut sugar) and ground cinnamon.
Swaps and Notes
- The Flour: I do not recommend substituting coconut flour 1:1 here, as coconut flour is much more absorbent and will make the bites crumbly. If you have a nut allergy, sunflower seed flour is a great alternative.
- The Sweetener: If you aren’t vegan, honey works beautifully as a substitute for maple syrup.
- The Spice: If you don’t have a pre-made pumpkin spice blend, a heavy pinch of cinnamon and a tiny grating of fresh nutmeg will do the trick.
For more pumpkin-infused inspiration, you can’t go wrong with these easy pumpkin spice muffins.
Step-by-Step Instructions
- Preheat & Prep: Start by heating your oven to 350°F (175°C). Line a standard baking tray with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Dough: In a medium mixing bowl, stir together the almond flour, pumpkin puree, maple syrup, and pumpkin spice. Mix until a soft, cohesive dough forms. It should be moist but hold its shape when pressed.
- Shape the Bites: Scoop out about 1 tablespoon of dough at a time. Roll them between your palms into smooth balls. Place them on the prepared tray about an inch apart (they won’t spread much).
- Bake: Bake for 12–14 minutes. You are looking for the edges to be lightly golden and the centers to feel set to the touch.
- Cool: This is the hard part—waiting! Let them rest on the tray for at least 5 minutes. They are fragile when hot but firm up beautifully as they cool.
- Optional Finish: For a “donut hole” vibe, lightly brush each cooled bite with a tiny bit of maple syrup and roll them in the cinnamon sugar mixture.
Tips for Success
- Blot Your Pumpkin: If your canned pumpkin seems particularly watery, spread it on a paper towel and pat it dry. This prevents the dough from becoming too sticky.
- Don’t Overbake: Because almond flour has a high oil content, these can go from “perfect” to “burnt” quickly. Pull them out when they still look a little soft.
- Flavor Boost: I like to add a tiny splash of vanilla extract or a pinch of sea salt to the dough to really make the flavors pop.
Serving Suggestions and Pairings
These bites are versatile! I love serving them alongside a warm cup of coffee or a cold glass of milk. If you’re hosting a fall brunch, they look beautiful piled high on a wooden serving board.
Pairing Ideas:
- For a refreshing contrast, serve these with a chilled Blueberry Lemonade.
- If you’re leaning into the autumn theme, pair them with Caramel Apple Pie Cookies for a dessert platter.
Nutritional Information (Per Serving)
Based on a yield of 10 bites
| Nutrients | Amount |
| Calories | 85 kcal |
| Fat | 6g |
| Carbohydrates | 7g |
| Fiber | 1.5g |
| Protein | 2.5g |
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Storage and Leftover Tips
- Room Temperature: Keep them in an airtight container for up to 2 days.
- Refrigerate: These actually taste amazing cold! Store them in the fridge for up to 5 days.
- Freeze: You can freeze these for up to 2 months. To enjoy, let them thaw at room temperature or pop them in a 300°F oven for 4–5 minutes to refresh that “just-baked” texture.
More Recipes You Will Love
If you can’t get enough of seasonal treats, give these a try:
- This Pumpkin Delight Dessert (The perfect no-bake crowd-pleaser!)
- Caramel Apple Pie Cookies
- Easy Pumpkin Spice Muffins
Final Thoughts
These Pumpkin Almond Flour Bites prove that healthy eating doesn’t have to be boring. They are quick, customizable, and satisfy that deep craving for all things autumn. I can’t wait to hear how yours turn out!
Did you make this recipe? Please leave a comment below and let me know your thoughts, or tag us on social media! Don’t forget to follow ChefManiac for more easy, delicious recipes from my kitchen to yours.
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