Pumpkin Spice Breakfast Bites (Grain-Free)
These cake-like pumpkin spice bites are free of grains and refined sugar, packed with protein, healthy fats, and fiber for a nutritious fall breakfast that tastes like dessert.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings15
Start your autumn mornings with a treat that feels indulgent but is actually good for you. These pumpkin spice bites are naturally sweetened with maple syrup and made moist and tender with pumpkin puree and coconut flour.
They come together quickly in one bowl and bake in just 25 minutes. Perfect for meal prep, they keep well in the fridge or freezer so you can grab a healthy breakfast on busy days.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine all the ingredients: pumpkin puree, eggs, melted coconut oil, maple syrup, coconut flour, psyllium husk powder, collagen (if using), salt, baking soda, baking powder, cinnamon, nutmeg (if using), and cloves (if using). Stir until well blended.
- Drop the dough by heaping tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon.
- Bake for 25 minutes, until golden and set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 6 months.
💡 Tips
- For a dairy-free version, use coconut oil or avocado oil instead of butter.
- If you don't have psyllium husk powder, you can omit it, but the texture may be slightly less firm.
- These bites are naturally sweet; if you prefer a sweeter treat, add an extra tablespoon of maple syrup.
Inspired by a recipe from Kitchen Stewardship